THE ROLE OF DAIRY PRODUCTS WITH THE ADDITION OF PLANT EXTRACTS IN FUNCTIONAL NUTRITION
Abstract
Our civilization has long paid great attention to nutrition in order to improve its effect on the human body. During the formation of human culture, systems and approaches in this matter changed. After all, modern nutritionists and nutritionists have come to the conclusion that nutrition should be balanced and contain substances that have healing properties without harming health. The article examines the main stages of the formation of the functional nutrition system – from the idea to its legal fixation; modern trends in the development of functional dairy products using plant extracts were analyzed; the impact of such additives on improving the nutritional value of dairy products and their positive impact on human health is highlighted. The main advantages of using plant extracts are described. It was determined that dairy products are the most biologically valuable for the human body, as evidenced by the granting of the first "functional" status in 1930 to this particular product. The effect of the plant extract on the human body and the organoleptic features of the milk raw material were determined. The article emphasizes the potential of dairy products with a plant component as the primary source of a healthy, balanced component of functional nutrition. The use of this ingredient meets the demands of modern society and increases the popularity of such products among consumers. The purpose of the article is to determine the effect of plant extract on the role of dairy products in the segment of functional, healthy nutrition. The following methods are used in the article: microbiological, biochemical, organoleptic, statistical analytical. As a result of the conducted research, the most used plant derivatives were identified, including stevia, rose hips, amaranth flour, and licorice. The inclusion of these plant components allows not only to improve the taste and texture of products, but also to increase their biological value, which satisfies the demands of the modern market for functional and healthy food products. Thus, dairy products with plant extracts have significant potential in the functional food segment, providing a balance between health benefits, improved organoleptic properties of the product, and consumer appeal.
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