Аңдатпа
The research work is aimed at studying the chemical, nutritional and organoleptic properties of pumpkin milk yogurt produced from pumpkin using a mixture of mare and cow milk in various ratios (2/5, 3/5, 1/1) and establishing standardized quality parameters. The chemical properties of the resulting product have improved, including the amount of protein, fat content, fibers, and available carbohydrates. Adding pumpkin to yogurt did not significantly change calories. By adding pumpkin pulp to mixed milk, the pH value decreased and the acidity of the finished yogurt increased (P≤0.05). The content of β-carotene and water-soluble vitamins in mixed milk-pumpkin yogurt was significantly higher compared to the control sample. Thus, yogurt prepared by adding pumpkin pulp to a mixture of mare and cow milk has high nutritional and consumer properties and is recommended for use as a therapeutic and prophylactic product. The practical significance of the study and its results are based on the use of a mixture of mare's and cow's milk and the softness of hard-shell pumpkin in the production of yogurt. The addition of pumpkin allows to increase the detoxifying properties of the product and the sweetness of mare's milk due to the high content of milk sugar. In this way, functional properties can be imparted to the finished products, providing the sweet taste of yoghurt without added sugar or sweeteners.