STUDY ON ESTABLISHMENT OF PLANT-BASED MILK FORMULA FOR DIET FROM GLUCOMANNAN AMORPHOPHALLUS KONJAC AND SOME HERBALS

Abstract

Obesity, diabetes, and dietary needs are increasing day by day. The studies to establish the formula for the production
of dairy products for dieters have not been studied much. The purpose of this study is to select raw materials, raw
materials processing methods and ingredients to build product formulas that achieve high nutritional value, ensuring
food sensory factors. The experiment was arranged on 3 formulas with the dry matter content of glucomannan arranged
in different proportions. Other herbal active ingredients are present in equal amounts in formulations. The results of
selecting formula N3 have the highest values. Formula N3 was selected with bio-digestion with content of over 100ml:
protein 4.2g, glucid 11.4g, lipid 2.3g; The physico-chemical criteria of smell, taste and color ensure the product's
characteristics, the results of the evaluation according to the method give a score of 18.8 at the level of good grade. The
viscosity index for milk products is 5.58 ± 0.03cP with liquid properties, smooth surface. The indicator of total aerobic
microorganisms at 30oC is 3.1 x 104CFU/m2 below the allowable level, the criteria of coliforms, E.coli and S.aureus
microorganisms were not detected. The research has confirmed that the formula of milk products is nutritionally and food
safe. The research results are only the first step as a basis for further studies.