The experimental rationale of using dietary fibers Citri-Fi in the technology of soft curd for specialized food

There is a scientifically justified relevance of research on the development of the technology of soft curd enriched with functional ingredients for specialized nutrition. The goal of the work is to substantiate experimentally the effectiveness of using dietary fibers Citri-Fi as a functional ingredient in the technology of a new type of soft curd. The main objects of research were ferment BY-700 (Lactobacillus delbrueckii subsp. Bulgaricus and Bifidobacterium BB-12, Streptococcus thermophilus), dietary fibers Citri-Fi 200 FG. The following quantities were studied from 0.1 to 2.5 % by the weight of fermented cream. Dietary fibers are light cream colour powder with a neutral taste and odor, having a high moisture retention ability. They were added to the cream at the same time as the ferment and mixed for 5-10 minutes. There are the results of experimental and analytical research of studying on the effect of dietary fibers added in various amounts on the chemical, microbiological, organoleptic parameters of fermented cream with 20 % fat i.d.m (in dry matter). The efficiency of using dietary fibers Citri-Fi in the technology of a new type of soft curd is determined by the result of the conducted research. There have been established the process’ parameters of enrichment milk cream with 20 % fat i.d.m through probiotic microflora in the composition of the ferment BY-700 during fermentation for 3.5-4.0 hours at a temperature of (37 ± 1) °С. It has been experimentally proved that the dietary fibers Citri-Fi in the amount of 1.5-2.0 % of the weight of cream with 20 % fat i.d.m. allow to reduce the fermentation process over 2.0-2.5 hours. Herewith, it is provided the quantity of probiotic microflora in fermented cream not 8 CFU (colony forming units)/g, which allows considering soft curd with their using as a functional product.