JUSTIFICATION OF THE TECHNOLOGY OF FUNCTIONAL SOY YOGURT
DOI:
https://doi.org/10.15421/jchemtech.v33i1.323284Keywords:
soy, fermented drinks, blueberries, stevioside, dihydroquercetin, nutritional value, biological valueAbstract
Today, in the context of promoting a healthy lifestyle, there is a growing interest among the Ukrainian population in functional food products that are alternative to dairy products, in particular, fermented drinks – yogurts, made from soy products. At the same time, such products use food additives of synthetic origin against the background of a wide range of non-traditional raw materials and ingredients of natural origin. The aim of the work is to substantiate the use of blueberries, stevioside and dihydroquercetin in soy yogurt to obtain a finished functional product. It was found that blueberries in the form of puree are characterized by high nutritional and biological value, and dihydroquercetin has the highest antioxidant activity compared to other antioxidants. The content of blueberry puree in the experimental samples varied within 14.0–18.0 %, stevioside was added in an amount of 0.01 %. According to organoleptic quality indicators, it was found that the experimental sample with a content of blueberry puree of 16.0 % is characterized by the most pleasant taste and smell and was selected for further research. The use of 16.0 % blueberry puree made it possible to increase the mass fractions of carbohydrates and dietary fiber compared to the control by 0.92 % and 0.27 %, respectively. In terms of vitamin and mineral composition, a significant increase in the content of vitamin C in the experimental sample with a content of blueberry puree of 16.0 % was observed – by 2.75 mg, potassium – by 54 mg, iron – by 0.23 mg and magnesium – by 8.0 mg. The possibility of using soy suspension, stevioside, blueberry puree, and dihydroquercetin in soy yogurt to obtain a finished functional product has been proven.
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