foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-555-565foodsyst-921Research ArticleСтатьиPurple sweet potato as a natural stabilizer in dairy productsФиолетовый батат в качестве натурального стабилизатора в молочных продуктахhttps://orcid.org/0009-0001-2052-6726ДжулианаА.JulianaA.

Джулиана А. — студент, учебная программа по зоотехнии и технологиям, факультет зоотехнии

90245, Южный Сулавеси, Макассар,Тамаланреа, ул. Перинис Кемердекаан, 10 км

Andi Juliana, Student, Animal Science and Technology Study Program, Faculty of Animal Science

Jl.Perintis Kemerdekaan Km 10. Makassar, 90245

andijuliana1701@gmail.comhttps://orcid.org/0000-0002-7976-0728МаруддинФ.MaruddinF.

Маруддин Ф. — преподаватель, факультет зоотехнии

90245, Южный Сулавеси, Макассар,Тамаланреа, ул. Перинис Кемердекаан, 10 км

Fatma Maruddin, Lecturer, Faculty of Animal Science

Jl.Perintis Kemerdekaan Km 10. Makassar, 90245

fatma_maruddin@unhas.ac.idhttps://orcid.org/0000-0003-0640-9483ХаттаВ.HattaW.

Хатта В. — преподаватель, факультет зоотехнии

90245, Южный Сулавеси, Макассар,Тамаланреа, ул. Перинис Кемердекаан, 10 км

Wahniyathi Hatta, Lecturer, Faculty of Animal Science

Jl.Perintis Kemerdekaan Km 10. Makassar, 90245

wahnihatta@gmail.comУниверситет ХасануддинаИндонезияHasanuddin UniversityIndonesia20252801202684555565Copyright © Juliana A., Maruddin F., Hatta W., 20262026Джулиана А., Маруддин Ф., Хатта В.Juliana A., Maruddin F., Hatta W.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/921

Consumer interest in high-quality food is growing, especially in functional products. Milk and dairy products are high-nutrient sources that are often enriched with additives to enhance their bioactivity. However, dairy products such as yogurt can be prone to defects, including syneresis. The main components of yogurt, including protein (casein and whey), carbohydrates (lactose), milk fat, calcium, and lactic acid, play a crucial role in the formation and stability of the gel structure. Processing factors, such as heat treatment, temperature, and duration of storage, also affect the physical stability of the product. Generally, additives are used to maintain quality and sensory characteristics, but overconsumption of food with synthetic additives can negatively affect health. Therefore, the use of natural ingredients needs to be developed. Purple sweet potato flour is a natural ingredient that can serve as a stabilizer due to its high starch content. Starch has been widely used as a thickener, stabilizer, and gel former. In addition to starch, purple sweet potato flour contains anthocyanins that can increase the added value of the final product. This article aims to examine the potential use of the purple sweet potato as a nutrient-rich natural stabilizer.

Интерес потребителей к высококачественным продуктам питания, в особенности к функциональным, продолжает возрастать. Молоко и молочные продукты являются богатыми источниками питательных веществ, которые часто обогащают добавками для повышения их биологической активности. Однако молочные продукты, такие как йогурт, могут быть подвержены возникновению пороков, в том числе синерезису. Основные компоненты йогурта, включая белок (казеин и сывороточные белки), углеводы (лактозу), молочный жир, кальций, и молочную кислоту, играют важную роль в формировании стабильности гелевой структуры. Технологические факторы, такие как режимы тепловой обработки, температура и продолжительность хранения, также влияют на стабильность физических параметров продукта. Как правило, для сохранения показателей качества и органолептических свойств используются добавки, но чрезмерное употребление продуктов с синтетическими добавками может негативно повлиять на здоровье. В связи с этим, необходимым является расширение ассортимента натуральных ингредиентов. Мука из фиолетового батата является натуральным ингредиентом, который может использоваться в качестве стабилизатора благодаря высокому содержанию крахмала. Крахмал широко используется в качестве загустителя, стабилизатора и гелеобразователя. Помимо крахмала, мука из фиолетового батата содержит антоцианы, что позволит характеризовать готовый продукт с ее содержанием, как продукт с добавленной пользой. Цель данной статьи — изучить перспективы применения фиолетового батата в качестве натурального стабилизатора.

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The authors declare that there are no conflicts of interest present.