ENRICHMENT OF A TRADITIONAL DAIRY PRODUCT WITH PLANT-BASED FUNCTIONAL ADDITIVES, COMPARATIVE EFFICIENCY OF SEA BUCKTHORN AND ROSEHIP

This article explores the potential of enriching the composition of a traditional Kazakh dairy protein product – sary irimshik (curd cheese) – with plant-based bioactive additives. The relevance of the study lies in substantiating the potential of enriching traditional foods with natural plant-based ingredients to improve their nutritional and biological value. The objective of the research is to enrich sary irimshik with extracts of sea buckthorn (Hippophae rhamnoides) and rosehip (Rosa canina) to enhance its organoleptic, physicochemical, vitamin, and amino acid profiles. During the experiment, natural extracts were prepared and added to milk, followed by enzymatic coagulation, boiling, pressing, and drying processes. The resulting samples were evaluated comprehensively in terms of nutritional value, antioxidant activity, and consumer appeal. The findings revealed that the sample enriched with sea buckthorn extract showed a higher content of protein, fat, and vitamin C, along with a broader and more stable amino acid composition. The product enriched with rosehip extract exhibited a higher content of B-group vitamins and demonstrated greater antioxidant activity. Both enriched samples received high organoleptic ratings due to their dense texture, pleasant taste, and aroma. The study concludes that enriching sary irimshik with plant-based ingredients significantly enhances its nutritional and biological effectiveness. This approach is a promising direction for modernizing traditional foods and developing health-beneficial functional food products.

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