THE EFFECT OF VEGETABLE RAW MATERIALS ON THE BIOLOGICAL ACTIVITY OF THE FERMENTED MILK PRODUCT

Abstract

In the modern world, the food industry aims to improve the quality of products by increasing their nutritional value. One of the simplest, most affordable and effective ways to increase the nutritional value of dairy products is to add vegetable raw materials as a prescription component. It is rich in vitamins, minerals and antioxidants necessary to regulate oxidative stress in the body. Within the framework of this study, the effect of vegetable raw materials, represented by flour from milk thistle seeds and flour from sunflower meal, on the quantitative content of vitamins and amino acids in a fermented milk product made with acidophilus bacillus monoid starter culture was studied. The results showed a positive dynamics of nutritional value after the addition of a vegetable supplement. For example, the content of vitamins B1 and B6 increased by 4 and 5.75 times relative to the control sample, the amino acids tryptophan, glutamine and asparagine increased by more than 40% – by more than 40%, cystine and glycine – by more than 90%, methionine and alanine – by 10%.