Abstract

Only high-quality products are competitive, and competitive products have to meet all kinds of requirements, from regulatory documentation to consumer expectations. Functional foods, such as yogurt, are designed with targeted properties, which is a complex task that requires a methodologically universal approach. The research objective was to develop and test a new approach to developing the targeted properties in functional yoghurts.
The research featured a new technology and formulation of functional yogurt with sea buckthorn and cryopowdered germinated rye. The study involved qualimetric forecasting methodology, as well as standard quality assessment tools and methods.
The new approach included several stages: 1) identifying requirements for product quality and production processes, 2) analyzing discrepancy reports, 3) predicting the effect of quality-forming factors, and 4) developing universal solutions to ensure the required properties. The research resulted in a nomenclature of consumer expectation indicators and a comprehensive assessment formula. It revealed the reasons behind the poor quality of yogurt at different stages. The key requirements for yoghurt included: 1) high moisture-binding capacity, 2) natural functional ingredients that give the product high consumer properties and reduce the risk of microbiological spoilage. The article introduces a formulation and production technology for the new functional yogurt, which proved to have a high content of vitamin C, potassium, and β-carotene. The sensory evaluation demonstrated its high consumer properties.
The new approach to the development and production technology proved to be effective. It can be used in the design and quality control of yoghurts with functional ingredients.

Keywords

Product design, quality, formulation, functional products, sea buckthorn, healthy diet, qualimetry, technology

FUNDING

The research was carried out on the premises of the Russian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA) with the financial support from the Ministry of Science and Higher Education of the Russian Federation (Minobrnauka) as part the development program for The Agrotechnology of the Future Research Center (Project No. 00600/2020/80682, Agreement No. 075-15-2020-905, November 16, 2020).

REFERENCES

1. Kruger J, Taylor JRN, Ferruzzi MG, Debelo H. What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Comprehensive Reviews in Food Science and Food Safety. 2018;19(6):3618–3658. https://doi.org/10.1111/1541-4337.12624
2. Khavkin AI, Kovtun TA, Makarkin DV, Fedotova OB. Fermented milk products and child health. Russian Bulletin of Perinatology and Pediatrics. 2020;65(6):155–165. (In Russ.). https://doi.org/10.21508/1027-4065-2020-65-6-155-165
3. Pleshkova NA, Avstrievskih AN, Poznyakovskij VM. Adjustable technological parameters of production in the formation of consumer properties of a functional product. Food Industry. 2018;(8):80–82. (In Russ.)
4. Trafiałek J, Kolanowski W. Implementation and functioning of HACCP principles in certified and non-certified food businesses: A preliminary study. British Food Journal. 2017;119(4):710–728. https://doi.org/10.1108/BFJ-07-2016-0313
5. Wallace CA, Sperber WH, Mortimore SE. Food safety for the 21th century: Managing HACCP and food safety throughout the global supply chain. Ed. 2. John Wiley and Sons; 2018. 496 p.
6. Joshua Q. Food Safety & HACCP Plan Development & Implementation. Quality Control Solutions. 2020;(1):77–94.
7. Amit SK, Uddin MM, Rahman R, Islam SMR, Khan MS. A review on mechanisms and commercial aspects of food preservation and processing. Agriculture and Food Security. 2017;6(1). https://doi.org/10.1186/s40066-017-0130-8
8. Quick T. Brief history of continuous improvement. Journal for Quality and Participation. 2019;42(1).
9. Belyakova ZYu, Makeeva IA, Stratonova NV, Pryanichnikova NS, Bogatyrev AN, Diel F, et al. Role of organic products in the implementation of the state policy of healthy nutrition in the Russian Federation. Foods and Raw Materials. 2018;6(1):4–13. https://doi.org/10.21603/2308-4057-2018-1-4-13
10. Yankovskaya VS, Dunchenko NI, Voloshina ES, Kuptsova SV, Fedotova OB, Mikhaylova KV. Improving the quality of functional fish products based on management and qualimetry methods. IOP Conference Series: Earth and Environmental Science. 2021;640(6). https://doi.org/10.1088/1755-1315/640/6/062001
11. Yankovskaya VS, Dunchenko NI, Mikhaylova KV. New structured dairy products based on quality complaints and risk qualimetry. Food Processing: Techniques and Technology. 2022;52(1):2–12. (In Russ.). https://doi.org/10.21603/2074-9414-2022-1-2-12.
12. Ye A. Complexation between milk proteins and polysaccharides via electrostatic interaction: Principles and applications – A review. International Journal of Food Science and Technology. 2008;43(3):406–415. https://doi.org/10.1111/j.1365-2621.2006.01454.x
13. Parrella A, Caterino E, Cangiano M, Criscuolo E, Russo C, Lavorgna M, et al. Antioxidant properties of different milk fermented with lactic acid bacteria and yeast. International Journal of Food Science and Technology. 2012;47(12):2493–2502. https://doi.org/10.1111/j.1365-2621.2012.03127.x
14. Watson GH. What does quality actually mean? Journal for Quality and Participation. 2017;39(4):12–14.
15. Hockenberry T. Marketing change: Embrace marketing ideas to impact change management. Journal for Quality and Participation. 2018;42(1):19–21.
16. Watson GH. Using the Kano Model as a basis for strategic thinking. Journal for Quality and Participation. 2019;42(3):8–14.
17. Azgaldov GG, Kostin AV. Applied qualimetry: its origins, errors and misconceptions. Benchmarking. 2011;18(3):428–444. https://doi.org/10.1108/14635771111137796
18. Nor-Khaizura M-A-R, Flint SH, Mccarthy OJ, Palmer JS, Golding M, Jaworska A. Development of made-in-transit set culture yoghurt: Effect of increasing the concentration of reconstituted skim milk as the milk base. International Journal of Food Science and Technology. 2012;47(3):579–584. https://doi.org/10.1111/j.1365-2621.2011.02880.x
19. Delikanli B, Ozcan T. Improving the textural properties of yogurt fortified with milk proteins. Journal of Food Processing and Preservation. 2017;41(5). https://doi.org/10.1111/jfpp.13101
20. Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, et al. Probiotics in the dairy industry – Advances and opportunities. Comprehensive Reviews in Food Science and Food Safety. 2018;20(4):3937–3982. https://doi.org/10.1111/1541-4337.12755