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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/964
Title: PROCESS FOR OBTAINING YOGURT WITH JERUSALEM ARTICHOKE POWDER (HELIANTHUS TUBEROSUS)
Authors: GÎNCU, Ecaterina 
CHIRSANOVA, Aurica 
BOAGHI (COVALIOV), Eugenia 
RESITCA, Vladislav 
CAPCANARI, Tatiana 
BOIȘTEAN, Alina 
Keywords: yogurt, reduction of pathogenic bacteria, elimination of dangerous compounds
Issue Date: 2021
Conference: Inventica 2021
Abstract: 
The problem solved by the proposed invention is to obtain yogurt with Jerusalem artichoke powder (Helianthus tuberosus), with a high inulin content which is characterized by a prebiotic effect, which stimulates the growth of useful microflora, the reduction of pathogenic bacteria and the elimination of dangerous compounds. The process for obtaining yogurt includes: reconstituting skimmed milk powder, administration of Jerusalem artichoke powder in an amount of 0.5…1.5% in relation to the mass of skimmed milk. The next steps included mixing, filtering, pasteurization and cooling the mixture to a temperature of 40...47 °C, seeding with lyophilized starter cultures for yogurt, packaging, thermostating at a temperature of 42...45 °C to a pH value of 4.4...4.7, cooling to a temperature of 2...6 °C and maturing the yogurt at this temperature for 12 hours.
URI: http://cris.utm.md/handle/5014/964
Appears in Collections:03-Bronze Medals

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