RESEARCH ON THE INFLUENCE OF DEWBERRY PURE ON THE QUALITY AND MICROBIOLOGICAL STABILITY OF SOY YOGURT DURING STORAGE
DOI:
https://doi.org/10.31548/humanhealth.4.2025.52Keywords:
fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidityAbstract
The growing consumer interest in plant-based foods stimulates the development of technologies for alternative fermented products, particularly soy yogurts. One promising direction is the enrichment of such products with natural ingredients that enhance their sensory and microbiological characteristics. Dewberry puree, rich in bioactive compounds and natural antioxidants, may positively influence the stability and quality of soy yogurt during storage.
To determine the effect of dewberry puree on the dynamics of sensory properties, titratable acidity, and microbiological indicators of soy yogurt during 14 days of storage. Standard methods were used to evaluate organoleptic parameters, titratable acidity, lactic acid bacteria count, and the presence of pathogenic microorganisms. Measurements were conducted at the beginning of storage and on the 14th day, and compared with normative requirements for classic yogurt.
Soy yogurt enriched with dewberry puree maintained high sensory quality throughout the storage period, exhibiting stable taste, color, and consistency. Titratable acidity increased from 80 °T initially to 99 °T on day 14, fully meeting the standards for classic yogurt. The lactic acid bacteria count reached 6 × 10^8 CFU/g, confirming adequate fermentation. Pathogenic microorganisms, yeasts, and molds were absent throughout the entire storage period, demonstrating microbiological safety.
The proposed technology for producing soy yogurt containing dewberry puree, stevioside, and dihydroquercetin ensures a stable, safe, and functionally enhanced product that can be recommended as a high-quality plant-based alternative to traditional fermented dairy products.
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