Development of Functional Food Technology for Food Security in the Regional Aspect

Abstract

Abstract Ensuring food security is one of the main tasks of the state. The food security doctrine approved by the President of the Russian Federation, among other tasks, provides for the production of high-quality and safe food products that are accessible to all segments of the population and can support the health of consumers. Achieving food security in the far Eastern region is possible through the use of regional sources of agricultural and wild-growing raw materials. For the production of functional beverages, soy whey is used, obtained in the production of tofu from safe, non-genetically modified soy, pumpkin, carrots, cranberries and blueberries. The inclusion of these components in the recipe makes it possible to obtain drinks with a rich chemical composition, containing soluble protein fractions, a small amount of fat, carbohydrates, including dietary fibers (pectin substances) that have probiotic properties, minerals and physiologically functional ingredients (α-carotene, vitamins C, E, lycopene and succinic acid) and high organoleptic indicators. Soft drinks obtained by the developed technology can be classified as healthy food products.