Development of formulation and technology of fermented dairy beverage for musculoskeletal disease prevention
2019
Hurda, M. | Lepeshkin, A. | Iakovchenko, N.
According to the data of World Health Organization, 20–33% of people across theworld suffer from painful musculoskeletal conditions, which lead to restricted mobility, dexterityand functional mobility. The aim of the research was to develop formulation and technology ofyogurt for prevention of musculoskeletal disease. The results of sensory characteristics, physicochemical parameters, rheological characteristics, fatty acid composition have shown that it ispossible to create the new product with curcumin, grape seed oil, hyaluronic acid and chondroitinsulfate, which are recommended to use for improving various symptoms of musculoskeletaldisease. However, the chosen components increase the manufacturing process. It was observedthat fermentation time increase was caused by addition of curcumin, which inhibits the lactic acidbacteria growth within 2.5–3 h. The combination Tween 80 and lecithin allows to obtain stableproduct during the storage period.
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