Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties

Abstract

The proper functioning of the gastrointestinal tract plays an important role in strengthening the immune system. It is an undeniable fact that lactic acid microorganisms are necessary for the proper functioning of the gastrointestinal tract, the source of which are mainly dairy products. However, there is a problem with the digestibility of lactose; therefore, alternative sources and carriers of probiotics are of particular interest. Due to its dietary and natural properties, protein marshmallow can serve as such a carrier. Therefore, the direction of this study is to identify the dependence of technological factors on the rheological properties of the product and the growth of lactic acid microorganisms in confectionery products enriched with lyophilised strains. According to the results of the study, the following was determined: the optimal technology to produce enriched Belevskaya pastille with a mixture of Lactobacillus acidophilus makes it possible to obtain a product with the necessary rheological properties, utilising a mass drying mode in a dehydrator at 50 °C for 16 h. The strains L. acidophilus M3 and L. acidophilus M4 were the most resistant to a high concentration of bile (40%) in the substrate. Based on the analysis of variance and the obtained regression equations, it was revealed that the growth of lactic acid microorganisms in the product was strongly influenced by the amount of ferment introduced (R² = 0.96). The level of penetration is influenced by factors such as the amount of probiotic starter introduced, the drying time and the interaction of drying time factors on the amount of starter added. The higher the level of penetration, the crumblier the product. The resulting functional product can be characterized as symbiotic since the main raw material of plant origin contains a large amount of fibre, which acts as a prebiotic, and the strain of microorganism, which acts as a probiotic. The data described in the article can be applied in the technological processes of similar products to regulate the structure of the product and vary the dosage of enrichment with probiotic starter cultures.