Fermented pumpkin puree effect on the activity of fermented milk products probiotic microflora and organoleptic indicators

The issues of providing the population with high-quality food products with functional properties are given special attention not only by the state, but also by food industry enterprises. Of particular importance is the preservation of fermented milk product technologies, modernization of existing ones and creation of innovative food technologies for their production. The purpose of this study is to examine the effect of fermented pumpkin puree on the activity of probiotic microflora using the example of the complex of probiotic microorganisms "Evitalia" and the formation of organoleptic properties of fermented milk drinks obtained with its use. To conduct the research, samples were produced with the addition of fermented pumpkin puree in a volume of 1 to 5%. It was found that the addition of various concentrations of fermented pumpkin puree to pasteurized milk (fat content 3.2%, protein content 2.9%) inoculated with the probiotic starter culture "Evitalia" promotes an increase in the biomass growth rate by 1.43-3.21 times in the first 12 hours. The authors calculated parameters characterizing the development of the probiotic start er culture. It was found that the specific growth rate of probiotics in the experiment using 5% fermented pumpkin puree increased by 1.8 times, and the generation time decreased by 1.18 hours. Samples of fermented milk drinks were obtained, their organoleptic evaluation was carried out, as a result of which it was found that the addition of 5% fermented pumpkin puree to the fermented milk drink seems optimal for developing a commercial product recipe. The results of the study showed that fermented pumpkin puree can be a promising alternative for the food industry, including the dairy industry, in terms of enriching fermented milk drinks with carotenoids.