ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY

The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the...

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Bibliographic Details
Published in:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry Vol. 23; no. 1; pp. 073 - 071
Main Authors:	NATALYA I. MOSOLOVA, VERA V. KRYUCHKOVA, SVETLANA N. BELIK, IVAN F. GORLOV, MARINA I. SLOZHENKINA, ANASTASIA E. SERKOVA
Format:	Journal Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 01-01-2022
Subjects:	fermented dairy product jerusalem artichoke microbiological points nutritional value red currant
Online Access:	Get full text
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Summary:	The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the developed product has revealed an increase in the weight fraction of protein by 0.2 % and carbohydrates by 1.5 %, including nutrients by 123.28 ± 0.11 mg/100 g of product and dietary fiber by 161.36 ± 0.14 mg/100 g of product. The acid production efficiency of the enriched fermented dairy product increased, which resulted in reducing the fermentation time of the developed product by 1 hour in comparison with the traditional one. The developed product is microbiologically safe. Lactic acid microorganisms in the enriched product considerably exceeded the control values, which proved its pre- and probiotic properties.
ISSN:	1582-540X