Abstract
The article discusses the possibility of using fruit and berry fillers in the production of fermented milk products. To increase the nutritional value and functional properties of yoghurts, various fillers and additives are introduced into their composition, especially those that enhance their therapeutic and prophylactic effect. The use of food additives and fillers rich in dietary fiber, which are pectins, microcrystalline cellulose, vegetable gums, vegetable and fruit and berry additives, allows you to give yoghurts additional functional properties. The purpose of the research was to study the features of using domestic natural fruit and berry fillers for the production of yoghurts and curd products. To assess the effective use of fillers, the nutritional value and chemical properties, stability of color, taste and consistency of the dairy product were studied. Organoleptic indicators, physicochemical indicators and energy value of yoghurt with fruit and berry fillers were studied. The developed yogurt with fruit and berry filling is characterized by reduced energy value (77.3 kcal), good organoleptic indicators, which is explained by the introduction of a plant component.