kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-2(18)-40kaz44-1900Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ИСПОЛЬЗОВАНИЕ ФРУКТОВЫХ И ЯГОДНЫХ НАПОЛНИТЕЛЕЙ В ПРОИЗВОДСТВЕ КИСЛОМОЛОЧНЫХ ПРОДУКТОВTHE USE OF FRUIT AND BERRY FILLERS IN THE PRODUCTION OF FERMENTED MILK PRODUCTShttps://orcid.org/0000-0001-8377-3938ХамитоваБ. М.KhamitovaB.

Барна Махаматовна Хамитова – кандидат технических наук, ассоциированный профессор,

160012, г. Шымкент, пр. Тауке хана, 5

Barna Khamitova – Candidate of Technical Sciences, Associate Professor,

160012, Shymkent, Tauke Khan Ave.,5

barno-007@mail.ruhttps://orcid.org/0000-0002-0286-4721ТасполтаеваА. Р.TaspoltayevaA.

Айбала Рысбековна Тасполтаева – кандидат технических наук, доцент; 

160012, г. Шымкент, пр. Тауке хана, 5

Aibala Taspoltayeva – Candidate of Technical Sciences, Associate Professor,

160012, Shymkent, Tauke Khan Ave.,5

aibala.taspoltaeva.69@mail.ruhttps://orcid.org/0009-0001-9776-2524КожабековаГ. А.KozhabekovaG.

Гульдана Акбердиевна Кожабекова – магистр, старший преподаватель,

160012, г. Шымкент, пр. Тауке хана, 5

Guldana Kozhabekova – Master, senior lecturer,

160012, Shymkent, Tauke Khan Ave.,5

guldana20.14@mail.ruhttps://orcid.org/0000-0001-7927-8205ТокаевС. Д.TokayevS.

Серик Дюсенгалиевич Токаев – к.т.н., старший преподаватель; 

010011, г. Астана, пр. Женис, 62

Serik Tokayev – Candidate of Technical Sciences, Senior lecturer,

010011, Astana, Zhenis avenue, 62

tokaev_sd@mail.ruhttps://orcid.org/0000-0002-7939-0210ИскаковБ. М.IskakovB.

Бауыржан Мырзабекович Искаков – PhD, преподаватель,

010011, г. Астана, пр. Женис, 62

Bauyrzhan Iskakov – PhD, lecturer,

010011, Astana, Zhenis avenue, 62

baissemey@bk.ruЮжно-Казахстанский университет им. М. АэзоваКазахстанM. Auezov’ South-Kazakhstan UniversityKazakhstanКазахский агротехнический исследовательский университет имени С. СейфуллинаКазахстанS. Seifullin Kazakh Agro Technical Research UniversityKazakhstan20250807202502(18)330336Copyright © Хамитова Б.М., Тасполтаева А.Р., Кожабекова Г.А., Токаев С.Д., Искаков Б.М., 20252025Хамитова Б.М., Тасполтаева А.Р., Кожабекова Г.А., Токаев С.Д., Искаков Б.М.Khamitova B., Taspoltayeva A., Kozhabekova G., Tokayev S., Iskakov B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1900

В статье рассматривается возможность применения фруктово-ягодных наполнителей в производстве кисломолочных продуктов. Для повышения пищевой ценности и функциональных свойств йогуртов в их состав вводят различные наполнители и добавки, особенно те, которые повышают их лечебно-профилактическое действие. Использование пищевых добавок и наполнителей, богатых пищевыми волокнами, которыми являются пектины, микрокристаллическая целлюлоза, растительные камеди, овощные и плодово-ягодные добавки позволяют придать йогуртам дополнительные функциональные свойства. Целью исследований являлось изучение особенностей использования отечественных натуральных фруктово-ягодных наполнителей для производства йогуртов и творожных продуктов. Для оценки эффективного применения наполнителей были изучены пищевая ценность и химические свойства, стабильность окраски, вкуса и консистенции молочного продукта. Изучены органолептические показатели, физико-химические показатели и энергетическая ценность йогурта с фруктово-ягодными наполнителями. Разработанный йогурт с фруктово-ягодным наполнителем характеризуется пониженной энергетической ценностью (77,3 ккал), хорошими органолептическими показателями, что объясняется введением растительного компонента.

The article discusses the possibility of using fruit and berry fillers in the production of fermented milk products. To increase the nutritional value and functional properties of yoghurts, various fillers and additives are introduced into their composition, especially those that enhance their therapeutic and prophylactic effect. The use of food additives and fillers rich in dietary fiber, which are pectins, microcrystalline cellulose, vegetable gums, vegetable and fruit and berry additives, allows you to give yoghurts additional functional properties. The purpose of the research was to study the features of using domestic natural fruit and berry fillers for the production of yoghurts and curd products. To assess the effective use of fillers, the nutritional value and chemical properties, stability of color, taste and consistency of the dairy product were studied. Organoleptic indicators, physicochemical indicators and energy value of yoghurt with fruit and berry fillers were studied. The developed yogurt with fruit and berry filling is characterized by reduced energy value (77.3 kcal), good organoleptic indicators, which is explained by the introduction of a plant component.

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