THE POSSIBILITY OF USING SOY ISOLATE AND RYE BRAN FOR GERODIETIC CONFECTIONERY PRODUCTS

With the increase in the proportion of elderly people in Kazakhstan and worldwide, there is a growing need to develop specialized functional food products that meet their physiological needs. This study examines the possibility of producing sugar cookies of gerodietetic purpose using soy isolate and rye bran. The prepared samples were analyzed for organoleptic and physicochemical characteristics, and the influence of the introduced components on the taste and texture properties of the final product was studied. The following samples were used in the study: Sample No. 1: 90% wheat flour of the first grade + 5% rye bran + 5% soy isolate; Sample No. 2: 85% wheat flour of the first grade + 10% rye bran + 5% soy isolate; Sample No. 3: 85% wheat flour of the first grade + 5% rye bran + 10% soy isolate; and as a control, wheat flour of the first grade was applied. According to the research results, the optimal ratio was found to be the addition of 10% rye bran and 5% soy isolate, which ensures a balanced composition and improved consumer properties. The inclusion of these ingredients contributes to an increase in protein and dietary fiber content, making the cookies beneficial for elderly people. The development of gerodietetic flour-based products opens up opportunities for creating affordable and functional foods aimed at maintaining the health and quality of life of the elderly population.

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