АNALYSIS OF QUALITY INDICATORS OF FUNCTIONAL YOGURT USING SPIRULINA BIOMASS
Abstract
The biotechnological production of functional yogurt with the addition of spirulina biomass as a prebiotic additive to support the viability of lactic acid bacteria was investigated. An analytical review of the literature was conducted, in particular regarding the perspective of adding spirulina as a functional component. Microbiological and biochemical characteristics of Spirulina platensis were analyzed according to the literature, and the biotechnological method of obtaining spirulina biomass was considered.The subject of the study is the study of the effect of dry biomass of Spirulina platensis on the qualitative characteristics of functional yogurt. The purpose of the work: improvement of the biotechnological production of functional yogurt by adding spirulina biomass. Adding dried biomass of blue-green algae Spirulina platensisto yogurt will provide an additional source of biologically active substances and growth factors for lactic acid bacteria in the milk fermentation process and will allow maintaining a high number of viable lactic acid bacteriaduring the shelf life of yogurt.Samples of functional yogurt with the addition of dry Spirulina platensis biomass using a classic starterculture based on lactic acid bacteria were obtained. The content of dry spirulina was 0.5, 1 and 2 % (wt./vol.).The quality indicators of the obtained functional yogurt were analyzed in accordance with the requirements of DSTU. Within 14 days, all samples withstood tests for active and titrated acidity, titer of viable lactic acid bacteria. It was determined that the optimal addition of Spirulina platensis biomass in an amount of 1 % is required,which ensures the improvement of the microbiological properties of the product, while maintaining high consumerqualities. Based on the conducted studies, it was concluded that the use of spirulina biomass has a positive effect onyogurt both during preparation, reducing the duration of fermentation, and during product storage, ensuring a hightiter of viable lactic acid bacteria.
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