DEVELOPMENT OF ZRAZY FROM COTTAGE CHEESE AND RAISINS WITH THE ADDITION OF DIETARY FIBER
The present paper evaluates the claim that the addition of fibers in dietary products can enrich nutritional value. In particular, the paper is devoted to the development of zrazy made out of cottage cheese with the addition of bamboo fibers. The development of scientifically-based competitive culinary products from cottage cheese for specialized nutrition is an urgent task. Thus, we tried to improve the quality of potential product by improving its recipe. In our research we used food-grade bamboo fibers as a structure-forming agent, because of their ability to bind water, endotoxins and cholesterol, without causing irritation to the walls of the large intestine. Several experiments designed to distinguish the effects of fibers are described. In them the concentration of fibers varies from 0,2 % to 1,0 %. The results of organoleptic studies allowed us to develop technological scheme which allows the production of specialized culinary products with bamboo fibers. As a result, we’ve come up to a conclusion that such products have positive effect on the appearance, consistency, taste and aroma of finished products «Zrazy from cottage cheese with raisins». Thus, we can rightfully assume that there are prospects for the use of food bamboo fibers in the industry of specialized nutrition.