Біоактивоване насіння льону в технології безлактозного йогурту з екстрактом стевії

Abstract

Безлактозні молочні продукти здатні забезпечити інтолерантних до лактози людей усіма необхідними поживними речовинами, що містяться у звичайних молочних продуктах, а саме білками, кальцієм та вітамінами. Ця категорія товарів викликає зростаючий інтерес споживачів. Метою роботи було виготовлення кисломолочних продуктів, що не містять лактози, на основі гідролізованого молока без лактози з екстрактом стевії та біоактивованим насінням льону. Йогурт виготовили резервуарним способом, сквашування проводили за температури 38...40 оС закваскою Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis виробництва ТМ VIVO (Україна). У технології використали екстракт стевії виробництва PureCircle Stevia Institute (США), пророщене насіння льону (прозери) сорту Вручий вносили після сквашування. Отриманий продукт має високу харчову цінність і позитивну органолептичну оцінку.

Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. Lactose-free dairy products can to providing lactose-intolerant people with all the essential nutrients found in conventional dairy products, namely proteins, calcium and vitamins. This category of goods is currently of increasing interest to consumers. Lactose-free foods market in Ukraine is still in the stage of formation, the main part of which is imported products. Ukrainian producers have the opportunity to engage in the development of such a category of products. The aim of this work was to produce lactose-free sour milk products based on hydrolyzed lactose-free milk with stevia extract and bioactivated flax seeds. Yoghurt was prepared by the tank method, the fermentation was carried out at a temperature of 38…40 оC, with starter Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, ТМ VIVO (Ukraine). The technology used stevia extract produced by PureCircle Stevia Institute (USA), germinated flax seeds of the variety Vruchi, grown in the Kуiv region, Ukraine. Flaxseed (Linum usitatissimum L.) is well known for its health benefits and chemical composition. Flaxseed is emerging as one of the key sources of phytochemicals in the functional food arena. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high-quality protein and soluble fibre. In this work, we substantiated the technological stage of adding flax seedlings to yogurt using the syneresus index. Three samples were prepared for the experiment: 1 – introduction fax sprouts before fermentation; 2 – after fermentation; 3 – control (yogurt without flax sprouts), the result of the study is shown in Fig. 1. Syneresis was determined by the amount of isolated serum (ml) per 10 min of centrifugation. The study showed that the syneresis of sample 2 was the smallest – 0.7 ml of serum was released in 10 minutes of centrifugation, which indicates the lowest intensity of the process, and therefore the strongest connection with the clot. This course of the experiment indicates the maintenance of a homogeneous consistency of the final product – in which the application of flax seeds was carried out after fermentation. That is, yogurt with the lowest syneresus is the least susceptible to delamination, which will directly affect the aesthetics of appearance and consumer preferences. A glass of «Rostock» yogurt has an energy value of 194.7 kcal. Adding 5% of prosers to the technology of lactose-free yogurt production has improved the nutritional value of the product. It contains fiber, which is represented by cellulose and lignans. The content of polyunsaturated fatty acids W3, increased almost 3 times, and tocopherols – 100 times, compared with the control sample. The obtained product has high nutritional value and positive organoleptic evaluation.