Development of technology for a functional fermented dairy product with the addition of jerusalem artichoke

The development of functional food products is highly relevant due to declining public health and deteriorating food quality. Functional foods must not only meet the body's nutritional needs but also provide therapeutic and preventive benefits. The aim of this study is to develop a functional fermented dairy product enriched with Jerusalem artichoke powder, honey, and pine nuts and to evaluate its nutritional value, probiotic activity, microbiological stability, and impact on blood sugar levels. The scientific significance of this study lies in proving the beneficial properties of Jerusalem artichoke in fermented dairy products. The practical value of this research is the development of an innovative product that can enhance health and nutrition quality, with the potential for industrial production. The methodology includes analyzing the chemical composition of ingredients, developing formulations, and studying the physicochemical, microbiological, and organoleptic properties of the final product. Its ability to lower blood sugar levels, strengthen immunity, and improve gut microbiota was assessed. As a result of the research, a technology for producing a functional fermented dairy product with Jerusalem artichoke powder was developed. The authors determined that it is low-calorie, highly biologically valuable, and possesses probiotic properties, making it a promising option for therapeutic and dietary nutrition.

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