ANALYSIS OF THE SPICES INFLUENCE AS AN ANTIOXIDANT ADDITIVE TO MILK AND FERMENTED MILK DRINKS

The aim of the study is to investigate the properties of new fermented milk drinks enriched with various types of spices for public health improvement, disease prevention and treatment. The object of the study was milk and fermented milk drinks with biologically active additives of plant raw materials. The spices used were turmeric, ginger, and ground black pepper, which have a wide range of biologically active substances with a functional focus. An abstract search was conducted in specialized literature to establish the features of the chemical composition and properties of the selected types of spices. The content of micro- and macroelements, vitamins, amino acids was determined in them and a comparative analysis was conducted to substantiate the best characteristics of spices. Turmeric was the leader in the content of micro- and macroelements in the amount of 3247 mg per 100 g. Ginger was distinguished by a high content of vitamin B4 (choline), B9 (folates) and vitamin C (ascorbic acid). Experimental samples of drinks were tested for antioxidant activity, physicochemical, organoleptic and microbiological indicators were determined. Based on a set of quality indicators, the optimal dose of spices in fresh milk and fermented milk drinks was substantiated, and recipes were developed that allow increasing the level of nutritional and biological value. The developed recipes for functional fresh and fermented milk drinks allow obtaining a new group of products for specialized nutrition. The mode parameters of the technology of their production with the substantiation of the method and stage of adding spices, recipe ingredients, strains of probiotic starter cultures were determined. The optimal dose of spices in the composition of the recipes: 0.25 g of turmeric, 0.15 g of ginger, 0.05 g of black pepper per 100 g of product. The combination of ginger, turmeric and black pepper is the best solution in the composition of fermented milk drinks. This is proven by the active suppression of the growth of pathogenic microorganisms (Staphylococcus aureus, Listeria Monocytogenes, Salmonella). Antioxidant activity in the experimental samples was at the level of (96.45 ± 0.08) %. Physicochemical parameters of functional drinks during storage at (2 ± 2) °C were practically unchanged during 21 days of refrigeration storage.