Prospects for using black elderberry in the fermented whey drinks technology

Today, the demand for food products with the addition of functional ingredients has increased significantly due to their high nutritional value and positive impact on the human body. The study object is the technological process of fermented whey drinks production. The study subject is whey, elderberry flower extract, elderberry berry puree, fermented whey drinks. The purpose is to develop a technology for fermented whey drinks with plant raw materials rich in biologically active substances. The article develops the technology of fermented whey drinks with wild plant material rich in biologically active substances, namely black elderberry. It contains a high content of phenolic compounds (516-8974 mg/100 g of dry water), most of which are anthocyanins, known for their beneficial effects on the body. Numerous studies have demonstrated the antioxidant capacity, antibacterial, antiviral, antidiabetic and antitumor properties of elderberries. Forms of introduction to the serum (flower extract and black elderberry puree) have been selected. The analysis of raw materials showed the expediency of using spirit extract from elderflower and elderberry in a ratio of 1:1. The technology for making elderberry puree was developed and its optimal doses were determined. The fermented whey drinks's formula is calculated, in particular, it is recommended to add 10 and 15% elderberry puree. The finished product's organoleptic and physicochemical parameters are described on the basis of research. As the amount of elderberry puree increased to 15%, the finished product's viscosity also increased. The use of Streptococcus thermophilus also causes an increase in viscosity. The obtained products had high taste qualities.