DETERMINATION OF THE OPTIMAL DOSE OF INTRODUCED ENCAPSULATED BAA INTO A FERMENTED MILK PRODUCT

The article is devoted to determining the effect of the amount of encapsulated ВАА on the change in the organoleptic parameters of the fermented milk product. Since the perceived sensory properties of food products, such as taste, smell and appearance, have a much greater influence on the choice of a particular product by consumers than its composition or nutritional value. With the increase in the standard of living and the expansion of the range of food products, their taste properties, aroma and appearance are becoming increasingly important. As well as determining the structural and mechanical characteristics of the product. An increase in the dose of the encapsulated ВАА introduced leads to a deterioration in consistency. Analysis of the data obtained allowed us to establish that as the dose of encapsulated ВАА increases, the viscosity of the product also increases. At a concentration of encapsulated ВАА of 8%, since this concentration allows you to get a product with the necessary consistency – viscous, with a uniform distribution of encapsulated ВАА, capsules are less noticeable when used. When comparing the control sample and the prototype (with an 8% content of encapsulated ВАА), the prototype is only slightly inferior to the control sample and, thanks to its immunostimulating properties, levels this gap. According to organoleptic and structural-mechanical indicators, the optimal dose of encapsulated ВАА was determined to be 8%.