Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)

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Substantiated Screening of Functional Ingredients for Extended Shelf Life of Fermented Milk Products

Authors
Natalya Gavrilova, Natalya Chernopolskaya, Sergey Konovalov
Corresponding Author
Natalya Gavrilova
Available Online 29 January 2020.
DOI
10.2991/assehr.k.200113.128How to use a DOI?
Keywords
functional ingredients, fermented milk products, probiotic microbiota, prebiotics, dietary fiber
Abstract

The objective is to conduct a substantiated screening of functional ingredients: probiotic cultures, biopolymers and dietary fibers immobilized in gel for fermented specialized milk products. Based on the studies, it was found that the addition of Citri-Fi fiber to a fermented product in a dosage of 1.5The objective is to conduct a substantiated screening of functional ingredients: probiotic cultures, biopolymers and dietary fibers immobilized in gel for fermented specialized milk products. Based on the studies, it was found that the addition of Citri-Fi fiber to a fermented product in a dosage of 1.5% allows you to change the quantitative ratio of water holding forms in the fermented product, while increasing the viability of beneficial microbiota. The use of fermented probiotic cultures immobilized in the mixture consisting of gelatin and pectin, as well as the use of antioxidant Astaxanthin and Citri-Fi fiber as functional ingredients that allows to increase the shelf life of the fermented milk product when stored at a temperature of (4 ± 2) °C up to 5 days.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
29 January 2020
ISBN
10.2991/assehr.k.200113.128
ISSN
2352-5398
DOI
10.2991/assehr.k.200113.128How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Natalya Gavrilova
AU  - Natalya Chernopolskaya
AU  - Sergey Konovalov
PY  - 2020
DA  - 2020/01/29
TI  - Substantiated Screening of Functional Ingredients for Extended Shelf Life of Fermented Milk Products
BT  - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
PB  - Atlantis Press
SP  - 9
EP  - 12
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.128
DO  - 10.2991/assehr.k.200113.128
ID  - Gavrilova2020
ER  -