JUSTIFICATION FOR THE USE OF NON-TRADITIONAL RAW MATERIALS AND INGREDIENTS IN SOY YOGURT

Abstract

Expanding the range of functional food products alternative to dairy in Ukraine is a promising direction for the development of the food industry. Among the products alternative to dairy, the most popular are fermented plant drinks – yogurts, which are made on the basis of soy. However, these fermented products use food additives, mainly of artificial origin. Therefore, the use of raw materials and ingredients of natural origin, in particular, non-traditional ones, is an urgent task in the development of new types of soy yogurts. The aim of the work is to substantiate the use of dewberry puree, stevioside and taxifolin in soy yogurt to obtain a fermented plant product of functional purpose. According to the results of analysis and experimental studies, it was found that dewberry puree is characterized by high nutritional and biological value, taxifolin is a powerful natural antioxidant that can improve human health, and stevioside is a safe sweetener of natural origin. The content of dewberry puree in the experimental samples varied within 13.0–17.0 %, stevioside was added in an amount of 0.01 %. According to organoleptic quality indicators, it was found that the experimental sample using dewberry puree in an amount of 15.0 % is characterized by the most pleasant taste and smell and was selected for further research. The use of 15.0 % dewberry puree allowed to increase the mass fractions of carbohydrates and dietary fiber compared to the control. In terms of micronutrient composition, the experimental sample No. 2 was characterized by an increased content of vitamin C, potassium and magnesium. Thus, the possibility of using soy suspension, stevioside, dewberry puree and taxifolin in soy yogurt to obtain a high-quality functional fermented product has been proven.