Development and determination of quality and safety indicators of a creamy vegetable spread in freeze-dried form for specialized nutrition

The technology of conventional spreads is quite well tested due to the works: Research Institute of Fats (St. Petersburg), VNIIS (Vyshemirsky F.A. with students.), VNIMI (Moscow), VGUIT (Voronezh), etc., the practical part is quite successfully carried out in the industry (Zemlyansky dairy plant of the Voronezh region), St. Petersburg, Moscow and others. As for the sublimated spread, it is not yet worked out and requires great efforts. Import substitution in Russia is the process of replacing foreign goods with domestic ones, that is, those produced within the country. This process is aimed at reducing dependence on imports and stimulating the development of domestic industry and production. The creation of a milk-based product (dry creamy-vegetable spread) with increased nutritional value and improved quality characteristics is carried out at the Omsk State Agrarian University together with the Federal Research Center for Basic and Translational Medicine (FRC FTM) in Novosibirsk within the framework of a grant from the Russian Science Foundation (No. 23 -26-10019 "New biotechnologies for producing specialized dairy products with increased nutritional value and storage capacity for remote areas of the Omsk region and regions with limited resources of natural dairy raw materials") for the period 2023-2024. Today, the development of scientific principles, techniques and methods for creating technologies for canned dry milk with increased storage capacity and nutritional value for general and specialized nutrition in remote areas of the Russian Federation with limited milk resources, including the Arctic, is extremely relevant. In accordance with the objectives of the scientific project, research was carried out, the scientific concept of which consisted in the targeted formation of quality indicators of a creamy-vegetable spread, increased nutritional value and storage capacity, through the development of innovative technologies with the replacement of part of animal fat with fats of vegetable origin, rich in unsaturated fatty acids, and as well as antioxidant complexes to stabilize the product during long-term storage in order to prolong their shelf life. The objects of the study were a dry creamy vegetable spread. Research has been conducted to determine the quality and safety indicators of dry creamy vegetable spread in freeze-dried form. The produced product meets the specified requirements and belongs to the category of organic products produced from environmentally friendly raw materials, having high nutritional value, long-term storage stability, good transportability and high organoleptic, quality and safety results.