THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP
In this paper, the authors considered a matrix method for developing a formula for a fermented milk product with a high protein content, by enriching yogurt with vegetable components: hemp flour, 122erusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk produ...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-01-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1393 |
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| author | O. E. Krotova A. S. Chernyshkov K. E. Khalagaeva |
| author_facet | O. E. Krotova A. S. Chernyshkov K. E. Khalagaeva |
| author_sort | O. E. Krotova |
| collection | DOAJ |
| description | In this paper, the authors considered a matrix method for developing a formula for a fermented milk product with a high protein content, by enriching yogurt with vegetable components: hemp flour, 122erusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. People with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded can recommend the resulting yogurts for use. The development of formulations of fermented milk products with a high protein content, carried out by the matrix method, made it possible to establish optimal dosages of ingredients. |
| format | Article |
| id | doaj-art-95ae2f26239347f89f002eccecd98724 |
| institution | DOAJ |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-01-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-95ae2f26239347f89f002eccecd987242025-08-20T03:20:43ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-01-010412212710.37493/2307-910X.2022.4.131391THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUPO. E. Krotova0A. S. Chernyshkov1K. E. Khalagaeva2Don State Technical UniversityDon State Agrarian UniversityB.B. Gorodovikov KalmSUIn this paper, the authors considered a matrix method for developing a formula for a fermented milk product with a high protein content, by enriching yogurt with vegetable components: hemp flour, 122erusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. People with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded can recommend the resulting yogurts for use. The development of formulations of fermented milk products with a high protein content, carried out by the matrix method, made it possible to establish optimal dosages of ingredients.https://msi.elpub.ru/jour/article/view/1393matrix methodformulationyogurtfermented milk productvegetable componentshemp flour122erusalem artichoke syrupagave syrup |
| spellingShingle | O. E. Krotova A. S. Chernyshkov K. E. Khalagaeva THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP Современная наука и инновации matrix method formulation yogurt fermented milk product vegetable components hemp flour 122erusalem artichoke syrup agave syrup |
| title | THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP |
| title_full | THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP |
| title_fullStr | THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP |
| title_full_unstemmed | THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP |
| title_short | THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP |
| title_sort | designing a recipe for yogurt enriched with hemp flour jerusalem artichoke syrup and agave syrup |
| topic | matrix method formulation yogurt fermented milk product vegetable components hemp flour 122erusalem artichoke syrup agave syrup |
| url | https://msi.elpub.ru/jour/article/view/1393 |
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