The Line of Functionally Oriented Fermented Dairy Products "Beta-ON"

Abstract

Introduction. Due to the increasing demand for the production of functional food products in our country and abroad, new types of such products are being developed, as well as the search for ingredients with functional properties. Such ingredients include betaine trimethylaminoacetic acid. One of the potential sources of natural betaine is the beetroot.

Purpose. The aim of the study was to develop the technology and formulation of fermented dairy products of yogurt and curd enriched with betaine-containing ingredients in order to give them functional properties.

Materials and Methods. Freshly squeezed beet juice, the food additive "Betaine anhydrous", and the enzyme preparation Acidin-pepsin, containing 80% betaine hydrochloride.

Results. The formulation and technological parameters of the production of these products have been worked out, and the enzyme preparation Acidin-pepsin is used instead of the milk- converting enzyme in the production of curd by the acid-rennet method. The quality examination and organoleptic evaluation of the products obtained showed that the experimental samples met the requirements of the relevant standards.

Conclusions. Thus, the possibility of using beetroot juice and betaine as functional ingredients in the technology of fermented milk drinks and cottage cheese, representing the Beta-ONE product line enriched with betaine-containing components, has been proven.