Development and research of cottage cheese dessert technology

Currently, in the field of functional food products development, there is a steady trend towards the use of natural plant raw materials and ingredients obtained as a result of its processing. The combination of a traditional curd product with fermented wheat bran and fruit and berry filling is an urgent trend in the development of specialized nutrition. This not only allows us to solve the problem of enriching the diet, but also responds to the challenges of modern society in the field of improving the quality of nutrition, preventing various diseases such as obesity, diabetes, and cardiovascular diseases associated with an unbalanced diet. A recipe for a curd dessert using fermented wheat bran and fruit and berry filling has been developed. Wheat bran and a fruit and berry filling consisting of apples, cranberries and rosehips were used as vegetable ingredients. To eliminate the specific bran taste and odor, wheat bran was biotransformed. After 5 hours of biotransformation of wheat bran with enzyme preparations (AF) Amylosubtilin, Glucoavamorin, CelloLux A, the amount of glucose is 1.5 times higher compared to native wheat bran. According to the results of the study of physico-chemical parameters, it was found that the moisture content in the finished product was 71.08 ± 0.20%, dry matter – 28.72 ± 0.20%, protein – 13.94 ± 0.25%; fat – 3.49 ± 0.49%; carbohydrates – 11.26 ± 0.50%. The titrated acidity of the produced curd dessert is 244 °T. Thus, the use of fermented wheat bran in a curd dessert makes it possible to level the taste, which improves not only the organoleptic properties, but also increases its nutritional value.

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