Аннотация
This study's object is the potential of fresh and dried corn silk (CS) as functional ingredients for fortifying the national fermented milk product – ayran. There is an obvious need for comprehensive research into fermented products based on plant-milk synergy. The current study is aimed at solving the task of increasing the nutritional value of ayran by fortifying it with extracts from local raw materials. A series of comprehensive studies were conducted to reveal the potential of fermented ayran products with CS extracts using the synergistic effect of plant and dairy matrices. A technology for ayran fortified with biologically active compounds of CS extract has been devised. It has been established that under the influence of CS extract, the content of polyphenols and flavonoids increases by 22.2%, which accompanies the antioxidant activity of corn silk in products. In the experimental sample, a significant increase (by 10.49%) in protein content was observed, which exceeds the control value. This activation led to the conclusion that corn silk significantly improves the amino acid profile of the product. The concentration of some amino acids increased significantly. The most pronounced increase is observed for proline (by 18.28%), methionine (by 15.67%), valine (by 13.36%), arginine (by 13%), and tyrosine (by 12.7%). An increase in the level of phenylalanine (by 10%), histidine (by 6.47%), alanine (by 6.7%), serine (by 4.9%), glycine (by 3.8%), lysine (by 2.1%), and isoleucine with leucine (by 0.98%) was also noted. Ayran with aqueous extract of corn silk demonstrated an improved mineral profile. The contents of important minerals such as sodium (4.77%), magnesium (1.21%), phosphorus (10.90%), potassium (18.08%), calcium (10.68%), chlorine (11.25%), and sulfur (0.71%) increased significantly. These changes indicate that the designed product could be considered an improved functional food and with the potential for commercialization