Innovative solutions in functional foods production

   Introduction. The use of functional foods in the daily diet promotes health and prolongs active longevity. Functional foods increasingly include products containing non-traditional plant ingredients, e. g. mulberry-based products. Mulberries contain valuable food ingredients that provide not only nutritional but also pharmacological value. High content of vitamins, minerals, and coloring agents allows them to be used in a variety of desserts and medicinal products.

   The goal of the research was to develop new functional desserts based on black mulberry fruits containing a natural sweetener.

   The developed desserts can be used by people with diabetes mellitus and by people who care of their health and lead an active lifestyle.

   The objects and methods of the research. Non-traditional types of plant-based raw materials and products based on them were studied, and standardized research methods were used with the use of modern laboratory equipment, control and measurement tools, as well as taste analysis methods to evaluate the quality of the developed products.

   The results and discussion. It has been found that black mulberry fruits contain a significant complex of biologically active substances (vitamins, mineral compounds, colorants), which are beneficial for the body. Using the obtained results, fruit desserts based on mulberry fruits have been developed. Sorbitol is added to the dessert recipe as a sugar substitute, and lemons and oranges are used to harmonize the taste. The taste of the developed desserts have been evaluated and organoleptic and physicochemical quality indicators assessed.

   Conclusion. The development and introduction of new functional products based on non-traditional plant-based raw materials will expand the range of healthy domestically produced products and make them more accessible to consumers.

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