DEVELOPMENT OF TECHNOLOGY FOR PRODUCING A SOUR MILK PRODUCT WITH AMARANTH ADDITIVE

In this scientific work, the development of the production technology of a sour milk product with the addition of an amaranth ingredient is considered. Its influence on the organoleptic, physical and chemical characteristics of the final product is investigated. A comprehensive analysis of patent developments in the field of functional fermented milk products, as well as scientific data on the nutritional value of amaranth, was conducted. Changes in the structure, acidity, viscosity, protein composition and antioxidant activity of the product at different concentrations of amaranth additive were studied during the experiments. The results obtained were compared with similar studies, which made it possible to determine the optimal conditions for the introduction of amaranth into the sour milk environment to increase its nutritional value and improve consumer characteristics. The paper also discusses the prospects of using amaranth in the food industry, its potential impact on product functionality and oxidation resistance. It was revealed that the inclusion of amaranth flour in a concentration of 3% is the optimal option, providing balanced organoleptic indicators, high antioxidant activity and improved physical and chemical characteristics of the fermented milk product.