[Spreads for health nutrient[enrichment by yoghurt starters]
2008
Tagieva, T.G. | Shamraeva, N.D. | Ibragimova, A.Z. | Tarasova, L.I. | Lovtsova, L.B. | Stepanova, A.P., All-Russia Research and Development Inst. of Fats, St. Petersburg (Russian Federation)
The enrichment of plant-fatty spreads (SP) by milk proteins and lactobacid is studied tentatively. The organoleptic SP properties at a base of yoghurt starters (YS) (Streptococcus thermophilus, Lactobacillus delbruckii subsp. bulgaricus) have been the most notable. The SP with YS technology development has the follow aims: receiving of the functional low-fat products with homogeneous consistency, soft pleasant taste, enriched by benefical microflora, which can keep a high level of viable cells at storage. The tested samples of the SP have been made by YS addition as fermented pasteurized milk into the fat base (plant fats and oils regulated for linoleum acid and transisomerized fatty acid content). The results of the SP estimation by organoleptic, microbiological and structural and mechanical properties are presented. The lactobacid have been remained viable during the whole period of the extreme storage (at a temperature of -8 till -2 for 6 months). They do it regardless to milk dosage and fat content in the samples. Beside that YS addition improves sanitary SP properties due to pH decrease (lactic acid formation at microorganism actions) and due to the usage of cultures with high antagonist activity in relation to extraneous microflora. Thus, the practical importance of YS addition into low fat SP is showed up to receive functional products with high consumer and prophylactic properties, which are stable during a long storage life
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