Development of Technology for a Creamy Dessert Bioproduct for Healthy Nutrition with Functional Ingredients

Relevance . The article provides a detailed analysis of scientific research related to the development of technology for a creamy dessert bioproduct for healthy nutrition based on dairy and vegetable raw materials. Methods . A biologically active component in the form of berry syrups, which are a valuable source of vitamins, minerals, dietary fibers, organic acids, phenolic compounds and other substances capable of having a healing effect on the human body, has been scientifically substantiated and developed as a source of biologically active components for enriching creamy bioproducts. Results . It is proved that the use of berry syrups obtained on the basis of wild plant raw materials of the Siberian region of Russia in the technology of dessert bioproduct significantly improves its flavor properties, chemical composition, nutritional and biological value. In addition to berry syrups, in order to enrich the creamy dessert product with functional food ingredients, a binary starter culture containing probiotic microorganisms in immobilized form, iron lactate, ascorbic acid, and dry milk whey were used. These components of functional nutrition play an important role in improving metabolism, normalizing the state of the internal environment of the body, increasing its resistance to harmful environmental influences. The objects of research, the main of which are cream, are described, standard organoleptic, physico-chemical, microbiological and biological research methods using modern devices are applied, mathematical and statistical methods of analyzing experimental data were used. A detailed description of the production technology of berry syrups is presented, the technological parameters of these operations are given in order to maximize the extraction of biologically active substances from plant raw materials. At the final stage of scientific research, the technology of production of creamy dessert bioproduct is presented, the expediency of using biologically active components in its production is justified, quality indicators, nutritional and biological values, storage capacity and shelf life of the new bioproduct are given.