Optimization of Dumpling Formulation Using a Plant-Based Biologically Active Additive

The study examines the effect of a plantbased biologically active additive on the formation of physicochemical and organoleptic characteristics of dumplings. The additive was incorporated into the meat filling at levels of 1, 3, and 5 %, while its content in the dough remained fixed at 5.24 %. The evaluation included measurements of individual product mass, dough shell thickness and seam thickness, dough-to-filling ratio, protein and fat content, as well as sensory attributes such as taste, aroma, and juiciness. It was established that the addition of the ingredient led to a significant increase in dough shell thickness (by 83–108 %, p<0.001) and seam thickness (by 83–97 %, p<0.001), which is associated with moisture redistribution between the dough and the filling system and the formation of a denser structural matrix. The protein content increased by 4.0–4.2 % (p<0.001), and the fat content by 5.1–5.3 % (p<0.001) relative to the control, indicating nutrient phase concentration due to a reduction in free moisture. Sensory evaluation showed that the addition of the ingredient did not impair the characteristic meat flavor and aroma of the product. However, at a dosage of 5 %, a decrease in filling juiciness was observed, associated with increased water- binding capacity of the dough shell. The dosage of 3 % was identified as optimal, ensuring technological balance: the product retains its natural consumer properties while demonstrating improved nutritional value. The findings confirm the feasibility of using plant-based functional ingredients in the formulation of meat semi-finished products to enhance structural stability and to develop health-oriented functional foods without compromising sensory quality.