RESEARCH OF BLUEBERRY PURE AND TAXIFOLIN FOR THE PRODUCTION OF FUNCTIONAL SOYA YOGURT

Abstract

Dairy alternative food products are popular among the population as those produced exclusively from plant-based raw materials. The use of functional raw materials and ingredients, in particular non-traditional ones, for the production of new types of soy yogurts is a pressing task. The aim of the work is to investigate the chemical, nutrient composition of blackberry puree and the antioxidant activity of taxifolin for their further development in the technology of soy yogurt of functional significance. Experimental studies have shown that the mass fraction of proteins in blueberry puree is higher by 0.36 g, fats – by 0.27 g, carbohydrates – by 0.5 g, vitamin C – by 7.7 mg, potassium – by 61 mg, calcium – by 5.4 mg, magnesium – by 5.6 mg, phosphorus – by 11 mg, linolenic acid – by 0.16 g, linoleic acid – by 0.12 g compared to the mass fractions of these substances in blueberries. It has been experimentally proven that taxifolin has increased antioxidant activity compared to the most classically used antioxidants, such as quercetin – by 92.412, vitamin C – by 101.062, and vitamin E – by 101.992. Stevioside, produced from stevia, is a sweetener of natural origin, which is almost 300 times sweeter than the classically used sugar and is widely used for the prevention of diabetes. Thus, the use of blueberry puree and taxifolin in soy yogurt will allow to obtain a new type of functional fermented alternative to dairy product to improve and maintain the health of Ukrainians.