FUNDAMENTALS OF THE DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM LOCAL RAW MATERIALS

Abstract

One of the outstanding achievements of the late twentieth century is the development of a fundamentally new concept of "probiotics and functional nutrition", affecting many fundamental and applied aspects of human health, medicine, nutrition and biotechnology [1-3]. The concept of functional nutrition is currently understood as such foods that, when included in the diet, provide the human body not so much with energy and plastic material, how much control and modulate (optimize) specific physiological functions, biochemical and behavioral responses, contribute to the maintenance of health, reduce the risk of disease and accelerate the healing process [4-6]. In recent decades, in Uzbekistan, as well as throughout the world, there has been an increased demand for high-quality products with targeted properties. This phenomenon is associated, on the one hand, by the growth of the purchasing power of the population, on the other hand, by the desire to ensure health at the expense of harmless and healthy food. Judging by the forecasts of the world's leading experts in the field of nutrition and medicine, in the next 15-20 years the share of functional food products will reach 30% of the total food market. At the same time, they will displace many traditional medicines from the scope of sale by 35-50% [7-9]