The problem associated with the gradual improvement in the quality of human nutrition today is one of the most important and urgent tasks. A balanced diet ensures diseases prevention, creates all the necessary conditions for the normal body development and its ability to withstand various adverse environmental factors. Dairy products have a significant biological value for human nutrition. Fermented milk products contain all the necessary constituent parts of milk, but at the same time in a more digestible form. The purpose of these studies was to conduct an organoleptic assessment of the developed functional fermented milk products. The organoleptic indicators of four samples of the developed product were assessed according to a standard 5-score scale by tasting with filling in tasting cards. A profilogram of the organoleptic indicators of the samples was created. The results showed that the best organoleptic indicators were in the sample with the addition of mint extracts, and the lowest indicators were in the sample with the basil extracts.
A modern human is exposed to numerous stresses associated with an intensive lifestyle, the impact of aggressive factors of man-made habitat, high rates of urbanization, etc. This led to the need to correct a considerable part of the lifestyle, as well as approaches to nutrition. It is especially topical for children and youth, since during this period all the body systems are initiated and formed, ensuring its normal operation throughout the rest of life. One of the key tasks of preserving and improving the health of the population, especially in childhood and adolescence, is the need for balanced nutrition in terms of the proportion of nutrients consumed. These include proteins, fats and carbohydrates, as well as the number of macro- and microelements, such as iron, copper, zinc, etc. We will present an example of calculating the optimal food ration from the point of view of material costs, satisfying the required balanced nutrition of children and adolescents. It is studied by algorithmic means from the standpoint of a statistical approach to the task of the initial physico-chemical data on the composition of the product.
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