Solving the Problem of Food Security of the Amur Region by Developing Functional Food Products Using Local Raw Materials

Abstract

One of the main tasks of the state is to ensure food independence and security. Achieving food security in a particular region is possible, among other things, through the production of healthy food based on local agricultural and wild-growing raw materials. The agricultural sector of the Amur Region is characterized by large volumes of production of non-genetically modified soybeans, and wild berries grow on the territory of the region. These raw materials can be used for the production of functional foods. One of the promising objects for enriching the chemical composition and imparting the properties of a functional food product are jelly desserts. The article investigates the possibility of obtaining gelatinous soy-based desserts using wild berries, a sweetener and a structurant. The inclusion of these components in the recipe allows you to get desserts enriched with vegetable proteins, fats, carbohydrates, minerals and vitamins. Protein gelled desserts prepared according to the developed technology and recipes were highly appreciated in terms of organoleptic characteristics, they have a pleasant appearance and color, strong jelly-like consistency, light fruity aroma, moderately pronounced natural sweet taste and pleasant aftertaste.