Sauce based on secondary dairy raw materials as a functional product

The article substantiates the development of a functional sauce based on secondary dairy raw materials enriched with biologically active components. Modern diets, even with sufficient nutritive value, often do not provide the body with essential micronutrients making it necessary to develop specialized food products. The aim of the study has been to develop a recipe and evaluate the functional properties of a sauce based on ultrafiltration buttermilk concentrate with the addition of turmeric, dry garlic and salt, obtained by fermentation of a normalized pasteurized mixture. Standard methods of organoleptic evaluation (GOST R ISO 22935-2-2011), as well as calculation methods for determining the nutrient composition and energy value have been used in the work. A scale for assessing the organoleptic properties of milk-based sauce samples has been developed, the organoleptic properties of samples produced according to different recipes have been studied, and the best option has been selected. It is found that the best sauce sample has balanced organoleptic characteristics and high nutritional value. The food product is a functional one in terms of manganese content (16.65% of the daily value), choline (23.31%) and vitamin B5 (22.02%). It is enriched with potassium (6.85%), copper (6%), magnesium (11.83%), iron (5.58%) and vitamin PP (12.6%), and belongs to high-protein (41.5% of energy due to protein content, complies with GOST R 55577-2013) and probiotic ones (due to the content of Streptococcus thermophilus and Lactobacillus bulgaricus cultures). The energy value of the product was 78.05 kcal / 326.7 kJ per 100 g. The developed sauce meets modern trends in functional nutrition and can be recommended for the prevention of micronutrient deficiency.