Krasulya O. Technology of fermented beverages with dietary fibers

Thesis paper is dedicated to development of technology of fermented beverages with dietary fibers of different origin (orange Citri-Fi and apple pectin in the fiber) and dry-based whey malt blends. By technological characteristics of dietary fibers and their polysaccharide complex the optimal number of dietary fibers for enrichment is determined, increasing the viscosity of beverage and providing palate fullness. In terms of fermentation activity the yeast race is chosen and rational modes of whey wort fermentation of high viscosity are set. The composition of dry mixtures based on whey and fermented rye malt to produce fermented beverages is developed. Yeast races are chosen, rational conditions of dry mixture reconditioning and fermentation of wort are determined.