Fermented milk product with increased nutritional value

УДК 637.138

The article is devoted to the development of a new fermented milk drink with increased nutritional value, which is achieved through the use of crushed wheat bran and maple syrup in the recipe. The characteristics of the fillers used are presented, the doses of their application are justified, the calculations of the food and energy value of the product are carried out. It was found that product samples containing 5 % or more wheat bran are functional in terms of the content of the mineral substance manganese in them: when using a single portion of a product equal to 100 g containing 5 % wheat bran, the daily need for manganese is satisfied by 45 %. In addition, the fermented milk product with wheat bran contains 3.9 g of dietary fiber per 100 g and is their source.

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