Processing of dairy raw materials in healthy food products

Abstract

chabanova o., vikul s., sharahmatova t., Bondar s., trubnikova a. introductionIn many economically developed countries over the past decade, the prevalence of obesity has doubled. According to the forecasts of experts of the World Health Organization, while maintaining the current rate of increase in the incidence rate to 2025 the world will have more than 300 million people that will be obese [1].According to the European segment of the World Health Organization, overweight leads to a million deaths per year in the European Region alone. The European Union and the World Health Organization in Europe called the prevention and treatment of obesity the greatest challenge for the health system in the 21st century [2].Among the able-bodied population of Ukraine obesity is found in almost 30 % of cases, and every fourth inhabitant has an overweight body. Sedentary lifestyle, irrational food with an increase in the number of refined products, constant psychological stress characteristic for a modern society lead to an increase in the frequency of obesity among people of any age, especially young people [3].If several decades ago there were doubts about the importance of nutrition in the etiology of obesity, today, in modern society, it is proved that the diet is of paramount importance. Food monitoring shows that over the last 30-40 years, energy consumption from food has increased and this problem will continue in the future [4].Today, the market has a lot of tools designed to reduce weight. A significant part of drugs for weight loss refers to biologically active additives (BAA), most of which cause side effects and has a high cost [5,6].A promising direction in the technology of production of products with targeted functional properties is the use of whey enriched with various types of plant raw materials and juices [7][8][9][10].The biological value of whey is determined by the content of protein and nitrogen compounds (primarily essential amino acids), proteins, carbohydrates, lipids, mineral salts, vitamins, organic acids, enzymes, immune bodies and microelements in it [8,9].One of the most valuable components of whey is whey proteins, the content of which reaches 1 % in whey. Whey proteins have valuable useful biological properties, they contain the optimal set of vital amino acids and, from the point of view of the physiology of nutrition, approach the amino acid scale of the «ideal» protein, that is, the protein in which the amino acid ratio corresponds to the needs of the organism. Slowed in comparison with other carbohydrates, the hydrolysis of lactose in the intestine limits the processes of fermentation, promotes the normalization of the vital activity of the beneficial microflora and prevents autointoxication. In the whey, a small amount of fat (0.1-0.2 %) is present, but its value lies in the fact that it is dispersed to the size of the balls with a diameter of less than 2 μm. Whey has a high content of mineral salts, macro-and microelements. The composition of whey includes vitamins of group B, vitamin...