Use of cryoporosols from berries in the technology production of yogurt for functional purpose

Berries and yogurt separately have been recognized as indicators of a healthy diet. Berries contain re-latively few calories and are an excellent source of antioxidants, prebiotic fibers and polyphenols, which contribute to the health of the digestive system [1]. An actual direction in the creation of enriched fermen-ted dairy products, in particular yogurts, is the use of promising plant raw materials with high nutritional value [2]. The article substantiates the use of plant additives with functional properties: cryopowders from raspberry and red currant. This study examines the potential benefits of using raspberry and red currant cryopowders as a nutrient enhancer in the production of a useful fermented milk product. Research objec-tives: 1. To develop recipes for yoghurts with cryopowders of raspberries and red currants. 2. To find the optimal approach to the introduction of cryopowders, ensuring sterility and preservation of the beneficial properties of yogurt. 3. To conduct a comparative analysis of the quality of the obtained yoghurts with a control sample in which cryopowders were not added 4. To evaluate microbiological, organoleptic, physico-chemical parameters. It is also necessary to examine the content of vitamins and minerals in the samples and compare them with the daily requirement for nutrients. The objects of our research were yogurt samples produced by the thermostatic method using bacterial starter culture YO 22.50 from the Green Lines company, with the addition of cryopowders from berries produced by PC Composite LLC. The samples were produced at the Department of Food Technology of the Vavilov University in coopera-tion with the testing laboratory of the Saratov Central Medical University named after B.A. Dubovikov. A method of microbiologically safe application of cryopowders in yogurt has been developed. The introduc-tion of additives had a beneficial effect on the organoleptic characteristics, including the appearance, struc-ture and taste of the test samples. The effect of cryopowders on the level of probiotics in the finished pro-duct was studied, and it was found that the use of these components has a stimulating effect on the growth of lactic acid microorganisms and bifidobacteria. It was found that the addition of cryopowders leads to an increase in the concentration of these micronutrients in the final product. Calculations have shown that fortified yogurts have a higher nutritional value compared to control samples.