Practical and scientific basis for development of fermented bioproduct with dietary properties

Using vegetable raw materials in a fresh or processed form is of concern for food production sphere. A wide range of useful nutrients comprising fresh gourds crops, which grow in southern federal region, determines the prospects for their processing. The present article lists materials devoted to the issue of widening the range of functional properties of fermented products. The article substantiates the necessity processing fermented products which were enriched with indispensable nutrients using the innovative vegetable raw material. To this end a production technology for fermented bioproduct with addition of gourds concentrates was developed. Gourds crops’ pulp is rich in food fibers, antioxidants, vitamins and folic acid. However, owing to seasonal cultivation, it is relevant to concentrate gourds’ pulps favouring to moderate temperature conditions under vacuum. Researches were conducted in the laboratory of the Department of Food Production Technology, Volgograd State Technical University. The material for studying was represented by biologically active additives “Euflorin-B” and “Euflorin-L”, yoghurt DVS-sourdough “Lactoferm ECO”, gourds pulps – watermelon’s, pumpkin’s, melon’s, – and also experimentally received samples of sour-milk clumps, concentrates and bioproduct. During the research, a selection of probiotic bacterial means was made. Technology of preparing the gourds concentrates was made and their nutrition value was assessed, including carbohydrate richness and measuring of sweetness. The recipe of innovative fermented bioproduct was optimized. The possibility of gourds processing was scientifically justified. It was also proved that gourds’ concentrate can be used to produce innovative fermented products for usual and dietary purposes.