The article presents a technology developed for the production of synbiotic Yoghurt with new bioactive filler based on natural components. The Yoghurt has prebiotic and sorption properties. A higher consumer appeal of the product developed has been substantiated; its characteristics compared with the Yoghurt of traditional production technology have been presented. The brittle, containing peeled walnuts, as well as barley, wheat, rye, oatmeal and buckwheat flakes, sugar, and water, was used as a filler. Optimum time and temperature regimes of boiling caramel mixtures and brewing raw walnut–cereal mass in the brittle have been selected. The formulation developed enables increasing the nutritional and biological values of the finished product. The research studies of the finished product involved an analysis of organoleptic, physicochemical, and microbiological points. When performing the tasks, the approved regulatory and technical documentation (GOST) was applied. Each measurement was carried out in triplicate. The physicochemical characteristics of the samples developed were compared with the requirements for the quality of fermented milk products. The nutritional and biological values were calculated. The increase in consumer properties, and nutritional and biological values of the finished dairy product was scientifically substantiated and experimentally confirmed.

Abstract. The article presents results of a study of a new cheese product, the manufacturing technology of which involves enrichment with natural vegetable raw material in combination with prebiotic components. The proposed production technology enables to improve the content of protein, selenium, and mass fraction of dry matter in the final product. Extruded chickpea flour was used as a plant component. Chickpea grain has a high content of protein and carbohydrates with low content of fat. The extrusion process makes it possible to eliminate a specific flavor characteristic for the legumes and improve the organoleptic and rheological characteristics of the product. The extrusion was carried out at a temperature of 120 ºC and a pressure of 70 atm. that enabled to reduce the content of trypsin inhibitors, increase the digestibility of nutrients, and get a filler with a pleasant flavour of "popcorn". The combination of chickpea flour and lactulose contributes to enhancing the content of lactic acid microorganisms in a cheese product, causing its functional activity in case of a microflora imbalance in the gastrointestinal tract. The weight fractions of protein in the test samples with adding of chickpea flour were higher by 5.2 % compared to the control sample. 3 % chick-pea flour added increased the weight fraction of selenium by 10.1 mcg, while 6 % chick-pea flour by 22.5 mcg per 100 g of the product. Adding of lactulose increased the fermentation process. So, in 3 hours of fermentation of the mixture in the 1.5 % lactulose sample, the titratable acidity was by 12 % and in the 3 % lactulose sample by 21 % higher than in the control sample. At the same time, due to the reduced content of fat it was considered a dietary low-caloric product. Thus, adding of extruded chick-pea flour to the formulation of the cheese product contributes to the improvement of consumer-oriented characteristics and the combination with the lactulose prebiotics causes its functional properties.

The authors have developed a technology and a procedure for assessing quality and safety of a fermented milk whey product enriched with spirulina, tarragon, mint, and stevia sweetener used as a balanced complex of biologically active substances. Sensory quality indicators were assessed on a 5-point scale, using the profiling method. The taste panel analysis results showed that the enriched product had improved sensory properties and more pleasant harmonious taste and aroma. The examination of the chemical composition showed that the enriched product increased its content of carbohydrates by 2.3%, ash by 5%, and protein by 25%; dietary fibers (0.30 g) were produced and made up to 15% of the reference daily intake. The examination of the vitamin composition found an increase in almost all vitamins due to the enrichment with natural plant ingredients and the fermentation. The study of the mineral composition showed that in Test sample, the total content of all studied macroelements increased by 17.0 mg, and the microelements number enhanced by 0.16 mg. Therefore, enrichment with plant ingredients allowed obtaining products with higher sensory properties, increased nutritional and biological values and safety, a higher content of amino acids, vitamins, and minerals and induced dietary fiber to be produced.

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Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of the studied samples was carried out in accordance with the developed normative technical documentation on the generally created technology for the production of milk jelly. Sampling and preparation of samples for laboratory studies was carried out according to a single method in accordance with the requirements of GOST 26809. Organoleptic evaluation of the finished product was performed on the basis of GOST 31986-2012, GOST R ISO 22935-1-2011, GOST R ISO 22935-2-2011. The acidity of the developed samples was determined by the titrimetric method according to GOST 3624-92. Results. An adequate formulation of fermented milk whey drink with the addition of plant components has been developed. The optimal amount of the lacto-fermenting component for the fermentation of curd whey in an amount of 0.5% was selected, at which the acidity of the drink is 80оT, as well as the tasteful functional filler (currant syrup) – 3%. The developed whey drink has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and is intended for the general population. Conclusion. The developed whey based tonic is a good addition to the diet, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.