КИСЛОМОЛОЧНЫЙ ПРОДУКТ ГЕРОНТОЛОГИЧЕСКОГО НАЗНАЧЕНИЯ НА ОСНОВЕ КОМПОНЕНТОВ ПЕРЕРАБОТКИ АМАРАНТОВОЙ МУКИ

Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein, biologically effective fat and mineral substances, the purpose of these studies was the development of a sour-milk beverage based on components for the fractionation of amaranth flour. The use of protein concentrate as a functional ingredient for emulsifying amaranth oil containing a balanced ratio of unsaturated: saturated fatty acids, phospholipids, and squalene in the emulsion for the preparation of yogurt from skim milk is theoretically justified. The sour milk drink contained an increased amount of protein (by 75 %), biologically effective fat and 30 % more minerals (calcium, potassium, iron), compared to the known yoghurt. Organoleptic, physicochemical and microbiological indicators met the standard requirements.