APPLICATION OF MILKCAKE AND EXTRACT IN THE FOOD INDUSTRY

This article discusses the potential use of milk thistle and milk thistle seed extract to improve the quality characteristics of low-calorie meat products.
Milk thistle (Silybum marianum) is a plant rich in biologically active substances, especially the silymarin complex, known for its hepatoprotective properties. In the course of the study, its effect on the chemical composition, nutritional value, and functional properties of the final product was comprehensively examined by adding sunflower extract and seeds.
During the experimental work, a comparative analysis of the samples was conducted, and the content of proteins, fats, carbohydrates, and energy value were determined. In the samples with milk thistle additives, an increase in the concentration of biologically active substances and an improvement in the functional properties of the product were observed. In addition, positive results were recorded for organoleptic indicators, demonstrating a favorable effect on consumer perception.
The study proved that sunflower and milk thistle seed extracts are effective ingredients that in-crease the nutritional and biological value of low-calorie meat products. The use of such additives allows the product to be classified as a functional food, provides scientific justification for its inclusion in the daily diet, and enables the choice between milk thistle seed suspension or extract.

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