INFLUENCE OF PLANT INGREDIENTS ON THE QUALITY OF FERMENTED MILK PRODUCTS

The article substantiates the need to use ingredients of plant origin for the manufacture of fermented milk products of functional and preventive purpose, the systematic use of which contributes to the elimination of deficiency conditions of essential substances required by the body, and increase the body's resistance to adverse environmental factors. The aim of this work is to study the effect of ingredients of plant origin on the quality of fermented milk products.
The biochemical composition of yogurt samples prepared with the addition of sesame and pumpkin flours rich in vitamins and minerals, as well as water-soluble vitamins and minerals contained in them, were analyzed. The results of the analysis showed that the use of ingredients of natural plant origin as components of fermented milk products affects the increase in the content of macro- and microelements and vitamins.
The results of the analysis show that the addition of vegetable ingredients to yogurt has a positive effect on the dynamics of vitamin proliferation, therefore, the content of vitamins B1, B2, C, PP, B6 increased. The addition of vegetable ingredients to yogurt led to an increase in the mineral content compared with without additives: calcium – 0,46-1,49%, magnesium – 5,92-3,38%, phosphorus – 12,33-7,57%, potassium – 8,09-3,97%, iron – 0,15-0,14%, sodium – 0,06-0,39%, zinc-0,02-0,07%.

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