Development of technologies for fruit and vegetable products with bifidogenic properties

Abstract

In conditions of environmental aggression almost all over the world, the need has arisen to increase the need for food products with targeted effects [1, 7, 9]. This direction in human nutrition is called functional. According to this, a “functional food product” is a special food product intended for systematic use as part of diets by all age groups of a healthy population, which has scientifically substantiated and proven properties, reduces the risk of developing dietrelated diseases...preserves and improves health due to the presence of physiologically functional food ingredients in its composition” [3]. According to this, the term “fortified food product” is explained as “a functional food product obtained by adding one or more physiologically functional food ingredients to traditional food products in order to prevent or correct the occurrence of nutritional deficiencies and/or intrinsic microflora in the human body.” [9 ]. The concept of functional nutrition arose at the intersection of medical and food biotechnology and received official recognition in Japan in 1989 Japanese researchers identify three main qualities of such products: nutritional value, taste properties and physiological effects. [ 4].