Open Access
Table 7.
Physico-chemical indicators of quality of a yogurt drink depending on the use of supplements based on flour from grain enriched with mycelium of double-champignon champignon
| yogurt drink | Mass fraction of protein, % | Mass fraction of fat, % | Accidity, °T | |||
|---|---|---|---|---|---|---|
| at the time of production | on the 3rd day | on the 5th day | on the 7th day | |||
| control | 3.44 | 3.20 | 94 | 96 | 99 | 108 |
| with food protein supplements based on wheat flour enriched with mycelium bicuspid champignon | 3.32 | 3.20 | 94 | 98 | 102 | 110 |
| with food protein supplements based on oat flour enriched with mycelium bicuspid champignon | 3.52 | 3.25 | 94 | 100 | 110 | 118 |
| with food protein supplements based on barley flour enriched with mycelium bicuspid champignon | 3.48 | 3.30 | 94 | 102 | 110 | 118 |
| with food protein supplements based on mittel flour enriched with mycelium bicuspid champignon | 3.49 | 3.25 | 94 | 98 | 108 | 118 |
| with food protein supplements based on buckwheat flour enriched with mycelium bicuspid champignon | 3.69 | 3.20 | 94 | 100 | 106 | 115 |
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