Melnyk, OksanaKiiko, VictoriiaZolotoverh (Kurpilianska), KaterynaIanchyk, Mariia2020-12-152020-12-152020Using of plant raw materials in the production of prophylactic yogurts / O. Melnyk, V. Kiiko, K. Zolotoverkh, M. Ianchyk // Food Science and Technology. – 2020. – Vol. 14, Issue 2. – P. 4–10.DOI: https://doi.org/10.15673/fst.v14i2.1723https://dspace.nuft.edu.ua/handle/123456789/32328The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory.enyogurtplant raw materialsquality indicatorsprobiotic properties.кафедра експертизи харчових продуктівArticle