Milk dessert with the addition of pectin and dietary fiber Citri-Fi

Dairy dessert for dietary food with low content of cream and replacing sugar by fructose has been developed.The traditional agent responsible for structure formation in such system - gelatin was replaced by LM pectin with DE = 23% and 32.5% (Pomosinpectin, Denmark) and amidated pectin with low reaction to ions of calcium, DE = 35-40% ( Pektowin Poland). Additionally the product has been enriched by food citrus dietary fiber (Fiberstar Inc., USA). The conditions of introduction of pectin and food fiber in dairy desserts have been found. The mechanism of structure formation pectins with milk proteins was considered. Optimal concentrations of food fiber were found. It was shown that the ratio of pectin and food fiber exert influence on rheological properties of the product. It was shown that introduction of food fibers in the recipe of dessert gives the possibility to reduce calorie contents of dessert and to increase the nutritional value of the product. The results of this research can be useful for production of new dietary desserts.

کلیدواژه ها:

Dairy dessert ، LM pectin ، food fiber ، dietary fiber