DOI: https://doi.org/10.36719/2789-6919/57/153-158
Safana Ismayilzadeh
Azerbaijan State University of Economics
Master`s student
https://orcid.org/0009-0007-2517-0937
smaylzada03@mail.ru
Technological Preparation of Functional Cuisine Product with Probiotics and Antioxidants, Research of Physical-Chemical Indicators and Assessment of Health Effects
Abstract
This study is devoted to the development of a functional cottage cheese product enriched with probiotic microorganisms and natural antioxidant components, as well as to the optimization of its technological processes and the evaluation of its quality indicators. Within the framework of the study, suitable probiotic strains belonging to Lactobacillus and Bifidobacterium species were selected, and their viability in the milk environment, stability during production, and synergistic effects were investigated. At the same time, natural antioxidants, including plant extracts, polyphenols, flavonoids, and vitamin C-containing components, were added to the product in optimal doses.
At the technological stage, the milk pasteurization regime, temperature–time parameters of the coagulation process, timing of functional ingredient addition, as well as straining and structure-forming stages were analyzed. The results showed that these additives improved the physicochemical properties, texture, and microbiological stability of the product, increased its antioxidant capacity, and preserved probiotic viability. It was determined that this product may contribute positively to balancing intestinal microflora, supporting the immune system, reducing oxidative stress, and regulating metabolic processes. Overall, the developed functional cottage cheese was evaluated as a promising product with high nutritional value, health benefits, and strong market potential, meeting the requirements of modern healthy nutrition.
Keywords: functional food, probiotic, antioxidant, cottage cheese, technological process