Production Technology and Nutritional Value of Combined Yogurt for Dietary Nutrition
Farida Smolnikova1, Sandugash Toleubekova2, Galiya Kazhybayeva3, Olga Gorelik4, Irina Dolmatova5, Irina Mironova6, Igor’ Gazeev7, Vladimir Kanareikin8, Svetlana Loseva9
1Farida Smolnikova, Shakarim State University of Semey, Semey, Kazakhstan
2Sandugash Toleubekova, Shakarim State University of Semey, Semey, Kazakhstan
3Galiya Kazhybayeva, S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan.
4Olga Gorelik, Ural State Agrarian University, Yekaterinburg, Russia
5Irina Dolmatova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
6Irina Mironova, Bashkir State Agrarian University, Ufa, Russia; Federal Government Agency Research Institute of the Federal Penitentiary Service of the Russian Federation, Moscow, Russia; K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
7Igor’ Gazeev, Bashkir State Agrarian University, Ufa, Russia
8Vladimir Kanareikin, Ufa State Petroleum Technological University, Ufa, Russia
9Svetlana Loseva, Federal Government Agency Research Institute of the Federal Penitentiary Service of the Russian Federation, Moscow, Russia
Manuscript received on 28 June 2019 | Revised Manuscript received on 05 July 2019 | Manuscript published on 30 July 2019 | PP: 1098-1100 | Volume-8 Issue-9, July 2019 | Retrieval Number: I7766078919/19©BEIESP | DOI: 10.35940/ijitee.I7766.078919
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
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.
Keywords: Yogurt, Oat Flour, Pumpkin Puree, Technology, Nutritive Value
Scope of the Article: Production