TECHNOLOGY AND QUALITY OF A FERMENTED MILK PRODUCT WITH NATURAL SWEETENER ADDITION

This study presents the development of a functional yogurt technology enriched with plant-based dietary fiber - psyllium (Plantago ovata husk). The effect of psyllium addition at concentrations of 0.3-1.0% on the physicochemical, rheological, and sensory properties of the product was investigated. The results demonstrated that psyllium incorporation does not inhibit the growth of lactic acid bacteria and does not interfere with the fermentation process. The addition of plant fiber promoted the formation of a stable protein-polysaccharide matrix, increased viscosity up to 1120 mPa·s, and reduced syneresis to 1.9% compared to the control sample.

The optimal concentration was determined to be 0.5%, providing a balanced combination of texture and sensory characteristics while preserving the traditional taste and aroma of yogurt. The use of psyllium allows for the replacement of synthetic stabilizers and aligns with the “clean label” concept.

The developed product is characterized by enhanced nutritional value due to its content of soluble dietary fiber, exhibits prebiotic properties, and can be recommended for functional, preventive, and dietary nutrition. The novelty of the technology is confirmed by a filed patent application in the Republic of Kazakhstan.

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