title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð½Ð° Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ðµ Ð´Ð»Ñ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of a technology for grain-based fermented products for specialized nutrition
Creators: name: Ð¥Ð¾Ð²ÑÐµÐ½ÐºÐ¾Ð²Ð°, ÐÐ°ÑÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ
Ð¾Ð²ÑÑÐ½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ñ
Ð¿ÑÐ¾Ð±Ð¸Ð¾ÑÐ¸ÐºÐ¸
Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¸
Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÐµ Ð±Ð°ÐºÑÐµÑÐ¸Ð¸
Ð±ÐµÐ·Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
fermentation
oat milk
plant proteins
probiotics
prebiotics
lactic acid bacteria
lactose-free product

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description: This thesis focuses on developing a technology for producing fermented products based on oat "milk" enriched with plant-based protein blends and functional components. The objectives of the study included: 1. Conducting a comprehensive literature review. 2. Justifying the selection of ingredients. 3. Developing formulations using plant-based proteins, prebiotics, and vitamin C. 4. Conducting laboratory and organoleptic evaluations of the developed products. 5. Assessing the microbiological and nutritional characteristics of the developed products. The research was carried out in the technological laboratory of the Higher School of Biotechnology and Food Production, as well as at the Federal State Institution "TEST St. Petersburg." Laboratory experiments confirmed the feasibility of successfully fermenting plant-based substrates using lactic acid bacteria, such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. The fermentation of oat "milk" demonstrated effectiveness in reducing pH levels, which positively impacted the microbiological safety and organoleptic properties of the products. Nutritional value of the developed products: - Hemp protein-based product: protein â 9 g, fat â 6 g, carbohydrates â 21 g, energy value â 113 kcal. - Pea and pumpkin protein-based product: protein â 10 g, fat â 3 g, carbohydrates â 10 g, energy value â 107 kcal. - Soy isolate-based product: protein â 12 g, fat â 5 g, carbohydrates â 17 g, energy value â 137 kcal. The literature review utilized databases such as eLIBRARY.RU, Elsevier ScienceDirect, Scopus, PubMed, and NCBI. Statistical analysis of experimental data was performed using Microsoft Excel. The developed fermented products are plant-based desserts designed for specialized nutrition. These products are suitable for individuals with lactose intolerance and consumers seeking diverse and balanced dietary options. These desserts can be integrated into the production of functional foods and specialized dietary products, offering a healthy alternative to traditional sweets.