Prospects for increasing the functionality of milk-containing products through the use of non-traditional plant raw materials

It is an undeniable fact that nutrition is an important and integral part of human life. Unfortunately, nutrition is not always complete and balanced. It has been established that only rational nutrition is the lever by which it is possible to ensure normal growth and development of the body. Food industry enterprises are trying to create exactly such conditions for adequate human adaptation to the regalia of the surrounding world, namely, they develop and produce specialized products that contribute not only to disease prevention, but also to a stable increase in mental and physical performance. Moreover, these activities do not contradict the state policy in terms of improving the health of the population, through the introduction of healthy nutrition products into the retail network, through various assistance to manufacturing enterprises (subsidies, grant support). Regarding manufacturers of milk-containing food products, the importance of which is undeniable, they quite actively promote product lines for certain segments of the population, for example, children, pregnant and lactating women and the elderly. The main objective of the research is to develop a technology for a milk-containing product (drinking yoghurt) that includes several functions important for humans, namely, functional, diabetic, probiotic ones. The product is given the specified functions by including scientifically substantiated components in the recipe, including those from non-traditional raw materials. Standard and individual research methods have been used to confirm the quality indicators of the finished product. The main results of the research include determining the type of plant material that meets the specified requirements and characteristics and contributes to giving the finished product additional properties (prebiotic, functional, diabetic). The final result of the research is obtaining a product that helps increase the body resistance to the negative environmental effects. The use of secondary plant materials for food purposes, which contributes to the design of a food product with a certain quality composition and specified consumer properties, in comparison with existing analogues, can be considered the novelty of the research.

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