Аңдатпа
Iodine deficiency remains a significant public health issue in Kazakhstan and many regions, necessitating the development of accessible functional foods. This study explored the integration of traditional dairy fermentation with fruit dehydration to create a stable, moderately iodine-fortified (via natural fruit addition) beverage. Ayran samples were prepared under laboratory conditions using fermentation as a preservation technique and subsequently enriched with dried persimmon and banana powders -- produced via low-temperature drying (65 °C ± 2 °C, 20 h) to ensure shelf stability -- at concentrations of 2.5, 5.0, and 7.5 g per 100 g of ayran. The technological process, including milk pasteurization (90 °C–95 °C, 5–10 min), controlled fermentation (42 °C ± 1 °C, 6–8 h) with Streptococcus thermophilus and subsp. bulgaricus , was designed with a safety-by-design approach. Samples were evaluated for organoleptic properties (5-point hedonic scale, n = 10 trained panelists), physicochemical parameters (acidity, protein, fat, solids), mineral composition (atomic absorption spectrometry and ICP-MS), amino acid profile (HPLC), and nutritional value. The addition of persimmon and banana improved sensory characteristics, balanced acidity (titratable acidity decreased from 92 ± 2 °T to 78–80 °T), and significantly enhanced the mineral profile: potassium increased by 36–46% (to 198–212 mg/100 g), magnesium by 28–36% (to 18–19 mg/100 g), and iodine by 29–38% (from 4.5 to 5.8–6.2 μg/100 g), providing approximately 4% of the recommended daily intake per 100 g serving. The fruit powders contributed a range of amino acids, including branched-chain amino acids and histidine, complementing milk proteins. The optimal formulation (5 g fruit powder per 100 g) was determined based on taste balance and consistency. By valorizing local dairy production and utilizing dried fruits to reduce post-harvest loss, this work presents a technically feasible processing framework. Quantitative sustainability assessment (e.g., life cycle analysis) remains for future studies.