Studying curd mass enriched with vegetable additives

The aim of the study is to research the possibility of enriching the curd mass with functional components from plant sources in the form of Tobuchinskaya anfelcia, arabinogalactan and peppermint. The objectives of research are to study the nutritional value of the developed fermented milk product, as well as to study the effect of samples of curd masses on the biochemical parameters of the blood of laboratory animals. The objects of research were samples of curd masses with different dosages of enriching components and a sample prepared according to the control recipe. Experimental samples were studied: No. 1 - control; No. 2 - with 1.5 % anfeltia powder; No. 3 - with 1.5 % anfeltia powder and 2.5 % arabinogalactan; No. 4 - with 1.5 % anfelcia, 2.5 % arabinogalactan, 1 % dry mint and replacing the prescription sugar with honey. The tasters gave the highest mark in terms of organoleptic indicators to sample No. 4. The accompanying additives of peppermint and flower honey were able to eliminate the sea taste and smell of anfelcia. The generally accepted standard research methods were used. The results showed that sample No. 4 has a high nutritional value. The consumption of 100 g of such a product satisfies the daily requirement for iodine by 29.52 % and dietary fiber by 12.38 %. The effect of the enriched curd mass on the state and blood parameters of laboratory animals was studied in a vivarium. 25 rats were selected and divided into groups of 5 individuals. The diet of each group consisted of curd mass with a different ratio of additives, the diet of the control group consisted of an unfortified product. The developed curd mass consumed by a group of rats (sample No. 4) influenced a decrease in blood glucose levels in comparison with the initial analysis by 16 %, and in comparison with the control group - by 14.5 %. The cholesterol level also decreased by 8.8 % and 7.8 %, respectively.