Improving technology of vegan yogurt based on alternative proteins

Abstract

The subject of the research is the establishment of the regularities of the influence of mung bean protein extract and its processing parameters on the physicochemical, structural-mechanical, and consumer properties of the fermented dairy-plant product. The aim of the qualification thesis is to expand the range of yogurt-type fermented milk products through the scientific substantiation and development of a technology for a product enriched with a protein extract obtained from mung beans. In this work, the feasibility of using mung bean protein extract as a functional ingredient is theoretically substantiated and experimentally proven. A rational technology for obtaining the protein extract has been developed, which ensures a high protein content and the preservation of its biological value. The optimal parameters for the production of the composite yogurt have been established: a 1:1 ratio of milk to protein extract, a fermentation temperature of 40°C, and an effective starter culture composition and stabilizing system have been selected. Based on the research conducted, formulations and a comprehensive technology for the enriched yogurt have been developed. A comprehensive evaluation of the finished product confirmed its high nutritional and biological value, harmonious organoleptic characteristics, and compliance with safety requirements. An economic justification of the project was carried out, which confirmed its feasibility.