Фиолетовый батат в качестве натурального стабилизатора в молочных продуктах
https://doi.org/10.21323/2618-9771-2025-8-4-555-565
Аннотация
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.
Об авторах
А. Джулиана
Университет Хасануддина
Индонезия
Индонезия
Джулиана А. — студент, учебная программа по зоотехнии и технологиям, факультет зоотехнии
90245, Южный Сулавеси, Макассар,Тамаланреа, ул. Перинис Кемердекаан, 10 км
Ф. Маруддин
Университет Хасануддина
Индонезия
Индонезия
Маруддин Ф. — преподаватель, факультет зоотехнии
90245, Южный Сулавеси, Макассар,Тамаланреа, ул. Перинис Кемердекаан, 10 км
В. Хатта
Университет Хасануддина
Индонезия
Индонезия
Хатта В. — преподаватель, факультет зоотехнии
90245, Южный Сулавеси, Макассар,Тамаланреа, ул. Перинис Кемердекаан, 10 км
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Джулиана А., Маруддин Ф., Хатта В. Фиолетовый батат в качестве натурального стабилизатора в молочных продуктах. Пищевые системы. 2025;8(4):555-565. https://doi.org/10.21323/2618-9771-2025-8-4-555-565
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Juliana A., Maruddin F., Hatta W. Purple sweet potato as a natural stabilizer in dairy products. Food systems. 2025;8(4):555-565. https://doi.org/10.21323/2618-9771-2025-8-4-555-565
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