Russian Federation
Russian Federation
Moscow, Russian Federation
This article introduces a new formulation for a functional yogurt fortified with fructooligosaccharides and honeysuckle jam. The study involved a comprehensive sensory and physicochemical evaluation of four formulation variants with different component ratios, prepared using either a mixing method or a two-layer method. The samples were analyzed for total solids, fat, protein, and carbohydrate content, as well as for titratable acidity and energy value. Sample (containing starch, two-layer method) demonstrated the highest sensory quality, characterized by a balanced taste and a delicate texture. The combination of fructooligosaccharides and honeysuckle jam yielded a functional product fortified with prebiotic fibers, probiotic cultures, and bioactive compounds. These findings can be utilized in the dairy industry to develop other functional food products.
yogurt, fructooligosaccharides, honeysuckle, functional foods, prebiotics, sensory assessment, physicochemical parameters
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