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September 2015 (published: 17.09.2015)
Number 3(25)
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Improvement of yoghurt structure properties with amaranth extract
and tranglutaminase addition
Shleykin A.G., Danilov N.P. , Argymbaeva A.E. , Rykov S.V.
Keywords: yoghurt, transglutaminase, enzyme's cross-kinking, amaranth.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Improvement of yoghurt structure properties with amaranth extract
and tranglutaminase addition
To obtain functional dairy products is an important issue to improve the diet of the population. This article is devoted to development of yoghurt with transglutaminaseenzyme. Transglutaminase (EC 2.3.2.13) performs cross-linking of proteins, strengthening the structure of the product. The concentration of transglutaminase used was 4 U/g of protein (0.1 %). Amaranth extract prepared from amaranth flour weighed in 5 % concentration per fermented samples volume was used as a vegetable additive to get yogurt. Amaranth is composed of a variety of nutrients, valuable proteins, vitamins, squalene with antitumor activity. Influence of used additives on the fermented product structure and organoleptic properties was investigated. It was found consistence, viscosity and organoleptic properties had been improved.
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Keywords: yoghurt, transglutaminase, enzyme's cross-kinking, amaranth.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License