Technology of fermented milk product with increased protein content

Abstract

The article contains the results of research into the development of yogurt technology with a high protein content and added Jerusalem artichoke syrup. Milk protein contains casein and whey protein, so it is a valuable source of protein. Modern technologies make it possible to separate and purify a specific type of milk proteins to a concentration that meets the technological requirements that are necessary in food systems. The low glycemic index and probiotic properties has a Jerusalem artichoke syrup, it has a positive effect on the development and stability of lactic acid bacteria and is recommended for consumption by people with diabetes. The biological value of the whey isolate was studied and it was established that the content of essential amino acids is 47.7 g per 100 g of the product, or 48.4 % of the total amount of amino acids. The content of BCAA (leucine, isoleucine and valine) is 23 g, which is 23.3 % of the total amount of amino acids. It was found that lysine has the highest score (176.3 %), and the limiting amino acids are phenylalanine (50 %) and methionine (62.8 %). The sum of amino acids of the “ideal” protein according to the recommendations of FAO/WHO and whey protein isolate was compared, and it was determined that the protein content in the studied raw material is 460 mg, which exceeds the values of the “ideal” protein (360 mg) by 27.7 %. It has been experimentally established that the optimum from the point of view of the complex of organoleptic properties and cost of the product is the sample where the content of whey isolate is 7.2 g per 100 g of the product. The protein content per 100 g of finished yogurt is 10 g. During fermentation, a slight difference in the rate of change of acidity in yogurt samples was noted, which was 4.5 h (75 °T) in the experimental sample and 5 h in the control sample. The shelf life of the product is set for 12 days according to titrated acidity levels for 21 days. According to the organoleptic indicators of yogurt, the difference between the tested and the control sample was noted. Yogurt, with added protein and Jerusalem artichoke syrup, was rated highest for taste, smell, and consistency, but not rated high enough for appearance and color. Regarding the biological value of the product, the protein content is 10 %, the fat content is 2.5 %, and the carbohydrate content is 8.3 %. The energy value of yogurt with additional ingredients is 84.4 kcal per 100 g of product.