ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY
NATALYA I. MOSOLOVA 1, VERA V. KRYUCHKOVA 1, 2, SVETLANA N. BELIK 3, IVAN F. GORLOV 1, 4, MARINA I. SLOZHENKINA 1, 4, ANASTASIA E. SERKOVA 4* 1. Volga Region Research Institute of Production and Processing of Meat and Dairy Products, 400131, 6 Rokossovsky str., Volgograd, Russia
2. Skolkovo Innovation Center, 143026, bld. 1, 42 Bolshoi blvd., Moscow, Russia
3. Rostov State Medical University, 344022, 29 Nahichevansky av.,
Rostov-on-Don, Russia
4. Volgograd State Technical University, 400005, 28 Lenin av., Volgograd, Russia
* Corresponding author: serkova.anastasiya@gmail.com
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.
