ИЗОМАЛЬТ ҚОСЫЛҒАН СИНБИОТИКАЛЫҚ СҮТҚЫШҚЫЛДЫ ӨНІМНІҢ САПАСЫН ЗЕРТТЕУ

К.Т. Adilova; Е.К. Assembayeva; К.А. Myrzabek; А.Е. Ryabova; Z.Zh. Seidakhmetova; М. Iliyaskyzy

doi:10.53729/MV-AS.2023.01.11

Authors

К.Т. Adilova Almaty Technological University
Е.К. Assembayeva Almaty Technological University
К.А. Myrzabek Kazakh National Agrarian Research University
А.Е. Ryabova All-Russian Dairy Research Institute
Z.Zh. Seidakhmetova Almaty Technological University
М. Iliyaskyzy Kazakh National Women’s Teacher Training University

DOI:

https://doi.org/10.53729/MV-AS.2023.01.11

Keywords:

synbiotic, probiotic, prebiotic, isomalt, yogurt.

Abstract

One of the priority directions of the food industry is the development of technologies for functional products containing synbiotics and a low glycemic index. The use of synbiotics contributes to the normalization of intestinal microflora, and reducing the glycemic index is possible by replacing sucrose with isomalt. At the same time, yogurt is the optimal product for solving this problem. In this regard, the aim of the work was to develop a technology for synbiotic yogurt with isomalt.

The article presents the technological cycle for obtaining synbiotic yogurt with isomalt. The results of physicochemical, organoleptic, rheological and microbiological studies are also presented. Additionally, the content of water-soluble vitamins was studied. The analysis of the obtained results showed that the product met the requirements for fermented milk products. However, there has been an increase in water-soluble vitamins. As a result of microbiological studies, no pathogenic microflora detected, which indicates its safety. Nevertheless, the acceptable shelf life correlates with the storage conditions.

Thus, the results of the study showed that the isomalt prebiotic has a positive effect on the organoleptic, physicochemical, rheological and microbiological parameters of the fermented milk product.