RESUMO
The article is dedicated to the development of a multicomponent high-protein product for the nutrition of physically active individuals. The possibility to introduce flavoring fillers and a biologically active supplement in the milk and vegetable base of fermented whipped dessert has been established, and the expediency thereof has been justified. Based on a mathematical model, the possibility of preparing dessert systems with the specified optimum parameters has been confirmed. The influence of nondairy protein components on the improvement of functional and technological properties of multicomponent mixtures for desserts has been revealed. It has been demonstrated that the inclusion of desserts with specified optimum parameters in the diet will have a positive effect on increasing the body's adaptive capacity.