MODELING OF A RECIPE FOR MULTI-INGREDIENT PUDDING WITH FRUIT AND BERRY RAW MATERIALS FOR HEALTHY CHILDREN'S NUTRITION

The focus is on modeling the recipe for multi-grain puddings with fruit and berry ingredients for healthy children's nutrition. New recipes for multi-grain puddings with fruit and berry ingredients were developed through experimentation. To determine the best composition, the principles of food combinatorics were used, which involves creating products based on a detailed study of the properties of raw materials, especially the content of biologically active substances. To develop innovative functional multi-grain puddings based on fruit and berry raw materials, milk, crushed oat and wheat flakes, as well as fruit and berry puree were used in all experiments. Based on the results of the research, four variants of recipes for multi-grain puddings with fruit and berry fillers were created. The first two options contained cow's (recipe composition 1) or goat's (recipe composition 2) milk, oat and wheat flakes, apricot, banana and sea buckthorn puree, as well as the starter for yogurt “Aktimel”. Recipe composition 3 and recipe composition 4 repeated the composition of the first two, but instead of apricot puree, pear puree was used. The tasting evaluation showed that the best organoleptic properties were puddings made from pear puree. At the same time, the pudding prepared on goat's milk with the addition of pear puree (recipe composition 4) turned out to be the most caloric (861.398 kcal per kilogram). The results of the studies show that recipe compositions enriched with apricot puree demonstrate high levels of mineral substances and vitamins, which allows them to be classified as functional products. Due to the balanced composition and optimal ratio of nutritional components, the developed puddings based on fruit and berry raw materials meet the requirements of baby food and can be recommended for children aged 8 months and older. At the same time, it is necessary to take into account the gradual introduction of this product into the childʼs diet, which will provide the ability to control individual tolerance and prevent the development of allergic reactions.