STUDY OF ANTIOXIDANT RAW MATERIALS AND RHEOLOGICAL PROPERTIES OF FRUIT– VEGETABLE –BERRY KIYOMA

The article presents the results of a study on the physicochemical parameters, antioxidant activity, and rheological properties of plant-based raw materials and the dessert product “kiyoma” developed on their basis. Saffron, turmeric, and ginger were used as the objects of the study, as well as kiyoma samples formulated using various recipe solutions.

The aim of this study is to substantiate the feasibility of using plant ingredients with high antioxidant activity in the development of a functional fruit-vegetable-berry dessert “kiyoma”, as well as to assess their influence on the structural and mechanical characteristics of the finished product. The expansion of the range of natural desserts based on fruits, vegetables, and spice-aromatic raw materials contributes to the formation of rational nutrition by replacing traditional sugar-containing confectionery products with foods of increased nutritional and biological value.

During the experimental studies, moisture content, ash content, pH value, content of biologically active compounds, and antioxidant activity of the plant raw materials were determined. It was established that saffron is characterized by the highest antioxidant activity due to its high content of crocin and flavonoids, while turmeric and ginger complement the composition through the presence of curcumin.

The rheological properties of kiyoma were evaluated by viscosity, torque, flowability, stickiness, and adhesion parameters. It was shown that the studied samples belong to viscoplastic systems with a pseudoplastic flow behavior, and that formulation differences significantly affect the formation of their structural and mechanical properties. The obtained results confirm the prospects of the developed «kiyoma» dessert as a functional food product.

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