Аннотации:
The article presents the results of a study on improving the technology of producing fruit
puree for baby food enriched with nutrient composition through the use of fermented milk cheese.
Research on the production of fruit purees with an increased calcium content, aimed at optimizing
the nutrition of young children. The relevance of the study is that calcium deficiency in childhood
is a common problem that can lead to disorders of bone formation, the development of rickets
and other diseases. Fruit puree, as a rule, is a favorite treat for children, so its enrichment with
calcium can be an effective way to solve the problem of deficiency of this mineral in the children’s
diet. The work investigated 5 samples of recipe compositions with different ratios of apple puree
and fermented milk cheese. Thus, the smallest amount of fermented milk cheese in accordance with
the recipe was contained in sample No. 1, in sample No. 5 its content was the highest. The results
of the organoleptic evaluation showed that sample 3 with the addition of 13 % of fermented
milk cheese most fully meets the expected organoleptic characteristics of the developed product.
In view of this, the work conducted studies of the physicochemical and microbiological quality
indicators of sample 3 in accordance with the requirements of DSTU 4084-2001 “Canned fruit
puree for baby food”. The results of the study showed that the use of 13 % of fermented milk
cheese contributes to an increase in the lipid content in the finished product. The content of dry
matter in all samples met the regulatory requirements. The results of microbiological studies,
in accordance with the requirements of DSTU 4084-2001, allowed us to establish the absence
of pathogenic microflora in the studied samples. Based on the conducted studies, it can be stated
that the manufactured products are safe for consumption and meet the established sanitary and
hygienic standards. Thus, the improved technology for the production of fruit puree baby food
enriched with nutrient composition through the use of fermented milk cheese can be recommended
for further implementation in production in food enterprises.
