Influence of Carrot Cryopowder on the Physicochemical Properties and Nutritional Value of a Structured Curd Product

This study investigated the influence of carrot cryopowder, obtained by cryogenic grinding, on the rheological, physicochemical, and structural characteristics of a structured curd product. The experiment was conducted using a three-factor Box–Behnken design, varying the mass fraction of curd (70–90%), carrot cryopowder content (2–6%), and fat content in cream (7–33%). Viscosity values ranged from 914 to 2810 mPa·s, with the highest value of (2810 mPa·s) recorded in experimental sample No. 5. The best overall characteristics were observed in this sample, which showed a β-carotene content of 2.76 ± 0.03 µg/g, while the concentrations of vitamins B1, B2, B3, B5, B6, and folic acid were 20–31% higher compared to the control sample. The regression model (R2 = 0.9164) identified the optimal formulation: 89.6% curd, 5.4% carrot cryopowder, and 31.3% fat in cream. Storage stability studies conducted over 28 days at 4 ± 1 °C demonstrated additional practical advantages. The addition of carrot cryopowder significantly reduced syneresis to 12.4 ± 1.1% on day 28 (compared to 28.7 ± 2.3% in the control), improved microbiological stability, and maintained acceptable sensory properties with an overall acceptability score of 6.8 ± 0.6 points after 28 days. FTIR analysis confirmed that the carrot cryopowder was not merely mechanically dispersed within the matrix but actively participated in the formation of new intermolecular interactions, leading to the modification of the product’s chemical structure. The obtained results showed that the incorporation of carrot cryopowder not only increased the nutritional and functional value of the curd product but also enhanced its structural stability and potential shelf life without negatively affecting the main technological indicators.