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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