The article discusses arabinogalactan as a source of soluble dietary fiber, produced in accordance with the requirements of regulatory documentation at the JSC "Ametis" (Amur region). The content of soluble dietary fiber in the amount of 98.8% in arabinogalactan is confirmed from the testing center of LLC "Expert Bio" (St. Petersburg). In the process of work, the organoleptic indicators of the obtained fortified fermented milk drinks (taste and smell, color, consistency) were determined and described, during the evaluation of which it was established that the
obtained samples met the requirements for fermented milk drinks. Research has been carried out to determine the optimal conditions for measuring the structural and mechanical characteristics of fermented milk drinks, such as dynamic viscosity, which depends on the shear stress of viscous products and the shear rate gradient. Analysis of the data obtained and subsequent interpretation of the results allows us to develop a technology for the production of fermented milk drink with high consumer properties. Data on the effect of starter type and dietary fiber used on the structural and mechanical properties of obtained samples of fermented milk drinks are presented. Mathematical
equations were obtained that reflected the dependence of the viscosity of fermented milk drinks on the component composition. The correlation coefficient of the obtained dependencies reflects the existing strong inverse dependence of dynamic viscosity on the type of starter cultures and the added soluble dietary fiber. More over, the analysis of dependencies showed that the introduction of soluble dietary fiber into the samples led to a more rapid restoration of the structure of drink after destruction.

Reshetnik Ekaterina I., Derzhapolskaya Yulia I., Gribanova Svetlana L., Chun Li, Yuting Li

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