ENRICHMENT OF FERMENTED MILK PRODUCT WITH β-CAROTENE BASED ON PUMPKIN

The purpose of the research of this article is based on the technology of

obtaining a new food lactic acid product by enriching food products with isoprenoid hydrocarbons - β-carotene compounds contained in plants. In this work, one of the promising directions for developing the range of fermented milk products is the enrichment with nutrients obtained from plant resources. In this regard, the enrichment of the lactic acid product with pumpkin, its component - a large amount of β-carotenes, creates an excellent opportunity to increase the physiological properties and nutritional value of the newly obtained product.

At the same time, the determination of methods for preparing vegetable fillers was considered - the selection of raw materials and plant components for curd dessert.

Microbiological indicators, nutritional and biological value of curd dessert were studied. The relationships between microorganisms in a polysac are considered.

The percentage of organoleptic, physicochemical parameters of pumpkin and curd product made from pumpkin seeds was determined. The vitamin, amino acid and mineral composition of the vegetable and curd dessert has been studied. The developed curd dessert filled with pumpkin puree and pumpkin seeds and the optimal storage time for pumpkin seeds were determined.

The novelty of the research idea was to provide the population with a naturally enriched functional product: a new lactic acid product rich in β-carotene was obtained based on pumpkin puree.