INVESTIGATION OF THE PROPERTIES OF VEGETABLE RAW MATERIALS AND CANDIED VEGETABLES USED IN THE YOGURT PRODUCTION

Abstract

The article examines the applicability of recognized variety of vegetable raw materials and candied vegetables for the production of yoghurts. The vegetables growing across the Chelyabinsk region are valuable vegetable feed comprising biologically valuable ingredients: dietary fibers, vitamins, minerals, β-carotene, etc. Such a composition of raw materials will provide the final products with functional properties and allow recommending them for a wide range of consumers who live in harsh environments. Beet, carrot and pumpkin varieties, as well as candied vegetables made from them are examined. When determining the raw materials for the production of candied vegetables by the content of nutrients (β-carotene, the mass concentration of crude fiber) and organoleptic characteristics, the following varieties were selected: carrot variety “Vitaminnaya”, pumpkin variety “Krasavitsa” and beet variety “Bordo 237”. The analysis of physicochemical characteristic indicates that the content of pectin substances is not changed during the heat treatment of raw materials. The candied vegetables made from selected vegetables are examined by their organoleptic, physicochemical and microbiological characteristics. The candied vegetables obtained from fresh raw materials have high organoleptic characteristics; the results of physicochemical studies conforms to standardized indicators. Microbiological characteristics of final products complies with the requirements of the Technical Regulations of the Customs Union 021/2011 “On food safety”. To provide the candied vegetables with dietary properties the sugar, which is part of the syrup, is replaced with fructose. Determination of nutrition value shows the change in the proportion of digestible and non-digestible carbohydrates in favor of the latter. Apart from that, prospects of the utilization of candied vegetables based on sugar and fructose syrup for the enrichment of yoghurts with minerals, vitamins and dietary fiber are established in the article.