Coconut yogurt
Perm Polytechnic scientists have created yogurt for people with lactose intolerance
Today, more and more people are faced with lactose intolerance and are forced to give up dairy products. Biotechnologists of Perm Polytechnic University proposed to create a yogurt based on coconut milk, which will be absorbed better and will provide consumers with bacteria useful for the gastrointestinal tract.
They published the results of the study in the proceedings of the XVII All-Russian Conference of Young Scientists, Postgraduates and Students with international participation "Food technologies and Biotechnologies".
– Fermented milk products help to maintain human health and adapt to adverse environmental conditions. They contain substances necessary for the body in an easily digestible form, in particular, they contribute to the restoration of the microflora of the gastrointestinal tract after antibiotics and are often used for prevention after injuries and operations. But those who face lactase deficiency cannot eat products based on cow's milk. Therefore, we proposed to create a vegetable yogurt that will contain bacteria useful for the gastrointestinal tract and be absorbed better in people with lactose intolerance," explains Anna Portnova, associate professor of the Department of Chemistry and Biotechnology at Perm Polytechnic University, Candidate of Chemical Sciences.
The main component on which the fermentation process and the quality of the finished yogurt depends is milk. Biotechnologists of Perm Polytechnic University have studied the technology of its fermentation, types of bacteria for fermentation and starter cultures for yogurt.
Biotechnologists conducted a series of experiments using as a starter a preparation that includes eight active and clinically studied strains of probiotics. As a result of the work carried out, they managed to obtain a product with the necessary properties.
– During the experiment, we filled glass jars with 150 ml of coconut milk and heated them in a water bath to 80 ° C, and then cooled them to 40 ° C. Next, one capsule of a dry biological product was dissolved in the first of them, stirring the mixture, and half of the capsule was added to the second. The fermented milk was left for 12 hours at a temperature of 40 ° C. As a result, we obtained a white viscous mass with a homogeneous consistency, and then studied the properties of the product. When determining microbiological indicators, the presence of beneficial lactic acid microorganisms in yogurt was confirmed – lactobacilli and bifidobacteria, – says Olga Shirobokova, one of the developers, a student of the Department of Chemistry and Biotechnology of Perm Polytechnic University.
Studies have shown the possibility of obtaining vegetable yogurt containing probiotics, which can be used as an alternative to fermented milk products from animal milk. The development will be promising for implementation in the food industry, according to biotechnologists.
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