SCIENTIFIC JUSTIFICATION AND DEVELOPMENT OF SOUR MILK PRODUCT USING BARLEY SEEDLINGS AND ROSE SYRUP
Creators: name: Solomon, A.
Publisher: name: Colloquium-journal
Year: 2021
Subjects: Keywords: rose hip syrup
fermented milk products
lactic acid bacteria
germinated barley grains.

description: State policy in the field of healthy nutrition is a timely and vital task, because inadequate nutrition for the physical needs of the body today poses a threat to national security. The unsatisfactory state of health of the population of Ukraine, as evidenced by the employees of many medical institutions, requires constant consumption of fermented milk products by the population. These are products that: are derived from natural ingredients and contain a large number of biologically active substances; can and should be included in the daily diet of man; when used should regulate certain processes in the body (for example, stimulate immune responses, prevent the development of certain diseases, etc., in other words, are designed to improve the health of the consumer and reduce the risk of disease). Proper nutrition, taking into account living conditions, work and traditions ensures the sustainability of the internal environment of the human body, the activities of various organs and systems. In recent years, the nutritional status of the population of Ukraine is characterized by negative trends, both in relation to energy adequacy and in relation to the chemical composition of rations. Insufficient intake of vitamins, minerals and trace elements causes significant damage to health, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful factors of production, emotional stress and stress. This leads to rapid wear and tear of the body, reduces active human performance. The modern concept of positive nutrition includes the creation of technology for the production of qualitatively new food products with targeted changes in the chemical composition that meets the physiological needs of man functional foods. Functional products are products that occupy a place between products of general consumption, those that are part of the diet of the main groups of the population, and products that have a therapeutic purpose. Such products have a positive effect on the human body, because they contain physiologically functional food ingredients that have a biologically significant effect on the organs and systems of the human body in part or in whole, including on the digestive system. Experts attribute the positive effect of fermented milk products on the human body to the presence of physiologically active functional ingredients that are able to exert various types of physiological effects. The main among them are: positive effect on the metabolism of various substrates; protection against compounds characterized by oxidative activity; positive effect on the cardiovascular system; positive effect on the physiology of the gastrointestinal tract; positive effect on the state of the intestinal microflora; physiological effects on the state of the immune system, etc.