Abstract
The article presents the results of a study aimed at developing and optimizing a process for obtaining dry dietary fiber concentrate from wheat bran for use in the production of curd products. The main objective of the study was to create a method for obtaining dietary fiber that can improve the functional and quality characteristics of curd products, improving their texture, stability and nutritional value. The study covered a theoretical comparison of various methods for isolating dietary fiber, including acid and enzymatic approaches. It was found that the enzymatic method has a number of advantages, such as preserving the functional properties of fibers, environmental friendliness and higher efficiency. Optimization of the drying process showed that a temperature of 55-60 °C and a duration of no more than 10 hours are the most suitable for obtaining a dietary fiber concentrate with high water-holding capacity.The inclusion of 7% dry dietary fiber concentrate in curd products provides an optimal improvement in texture and organoleptic characteristics without deteriorating their taste. The study confirms the potential of using the obtained dry concentrate of dietary fiber to improve the functional and quality characteristics of curd products, which opens up new opportunities for their use in the food industry and increasing the nutritional value of dairy products.
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