graduate student
Omsk, Russian Federation
Omsk, Omsk, Russian Federation
Dairy protein products with fermented polymers are promising functional foods. They fortify the diet and prevent obesity, diabetes, and cardiovascular diseases. This article introduces a dairy protein product fortified with fermented wheat bran polymers. The biotransformation of wheat bran polymers took place at 60 ± 2 °C. The complex of enzyme preparations included 1.0% AmyloLux ATC, 0.5% Bioferm, and 0.5% Proteaza Kislaya to the weight of wheat bran. The hydromodule ratio of wheat bran to water was 1:6. After 4 h of biotransformation, the amount of glucose was 0.13%, the amount of fructose was 0.05%, and the share of amino nitrogen was 0.03%. The new functional product underwent a set of sensory and physicochemical tests. The optimal chemical composition was as follows: 72.10 ± 0.10% moisture content, 27.10 ± 0.10% solids, 1.02 ± 0.10% ash. Further research in fermented polymers will expand the range of functional properties focused on the health and well-being of consumers.
dairy protein product, biotransformation, fermented wheat bran, fortification, specialized foods
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