Production technology and nutritional value of combined yogurt for dietary nutrition

Abstract

Milk and milk products are in steady demand and included in the daily human diet. This paper describes the technology and the nutritional and biological value of the combined yogurt for dietary nutrition. The pumpkin puree and oat flour are used as functional vegetable ingredients in the yogurt formulation. Developed yogurt contains 2.8% of protein, 2.0% of fat and 15% of carbohydrates. The protein of yogurt consists of all essential and nonessential amino acids with high level of isoleucine (2.27 g/100g), leucine (3.45 g/100g), valine (2.46 g/100g), proline (3.91 g/100g) and glutamic acid (7.30 g/100g). Among fatty acids the larger parts occupies caprylic (27.45%), capric (20.13%) and lauric (20.15%) acids. The yogurt has a sufficient amount of the important vitamins, such as A, E, D, C and B group.