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STOCK-RAISING AND VETERINARY

POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT

Zhuldyz Suleymenova 1 , Zhanna Dosimova 1 , Togzhan Boranbayev 1 , Ayazhan Bolat 1 , Aruzhan Zhunisbek 1

1 Kazakh national agrarian research university, Almaty

doi.org/10.37884/3-2023/02 pp. 11-25 Admitted 03.07.2023 Published 29.09.2023

Abstract

The creation of functional products with increased biological value, created on the basis of natural food raw materials and enriched with vitamins, microelements, as well as natural additives based on vegetable raw materials, without the use of synthetic food additives is one of the most urgent and urgent tasks today. , not only dairy, but also other branches of the food industry. The use of plant-based fillers is one of the ways to increase the nutritional value of dairy products. The combination of a milk base with herbal supplements is a promising direction, since the requirements of functional nutrition are best met by multicomponent products based on raw materials of animal and vegetable origin. In this aspect, of particular interest is mulberry or black mulberry fruits, which contain B vitamins, folic acid, which maintains the health of the vascular system, and carotene, which is useful for vision. Mulberry helps to reduce cholesterol levels, strengthens the immune system, contributes to the normalization of the gastrointestinal tract, improves metabolism. Mulberry berries increase hemoglobin, supply the body with iodine, contribute to the regulation of fat and carbohydrate metabolism. Mulberry fruits contain many vitamins, micro and macro elements: retinol; ascorbic acid; phyllochi-non; B vitamins; iron; manganese; copper; zinc; calcium; sodium.

fermented milk products, mulberry, yogurt, technology, recipe, additive, organoleptic, shelf life

01 Introduction

The full text of the article is available for download in PDF format on the right panel.

02 References

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Citation Links

[1]2023. POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT. Izdenister natigeler. 3 (99) (Sep. 2023), 11–25. DOI:https://doi.org/10.37884/3-2023/02.
(1)POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT. Izdenister natigeler 2023, No. 3 (99), 11-25. https://doi.org/10.37884/3-2023/02.
POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT. (2023). Izdenister Natigeler, 3 (99), 11-25. https://doi.org/10.37884/3-2023/02
POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT. Izdenister natigeler, [S. l.], n. 3 (99), p. 11–25, 2023. DOI: 10.37884/3-2023/02. Disponível em: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/327. Acesso em: 15 sep. 2026.
“ POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT”. 2023. Izdenister Natigeler, no. 3 (99) (September): 11-25. https://doi.org/10.37884/3-2023/02.
“ POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT” (2023) Izdenister natigeler, (3 (99), pp. 11–25. doi:10.37884/3-2023/02.
[1]“ POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT”, Izdenister natigeler, no. 3 (99), pp. 11–25, Sep. 2023, doi: 10.37884/3-2023/02.
“ POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT”. Izdenister Natigeler, no. 3 (99), Sept. 2023, pp. 11-25, https://doi.org/10.37884/3-2023/02.
“ POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT”. Izdenister natigeler, no. 3 (99) (September 29, 2023): 11–25. Accessed September 15, 2026. https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/327.
1.POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT. Izdenister natigeler [Internet]. 2023 Sep. 29 [cited 2026 Sep. 15];(3 (99):11-25. Available from: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/327
1.POSSIBILITY OF USE OF BLACK MULBERRY FRUITS FOR OBTAINING FRUIT YOGURT. Izdenister natigeler. 2023;(3 (99):11-25. doi:10.37884/3-2023/02