Usage of alternative plant raw materials in the production of lactic acid food products based on plant proteins

The review article is dedicated to the analysis of research on the use of alternative plant raw materials in the production of functional food products, with a focus on soybean products. The article discusses the relevance and feasibility of soybean cultivation in Russia, addressing the global issues facing humanity today –namely, ecology and human health. In the context of specialized soybean use, the article examines categories of functional products and analyzes the advantages and disadvantages of soy as a raw material for the food industry. Additionally, the article presents an overview of existing research on the impact of soy products on human health. This scientific work aims to provide readers with insights into the potential use of soybean raw materials for creating functional food products and emphasizes the need for further research in this area. The analysis of global and national healthy food markets shows a high consumer interest in dairy products, especially yogurts. These results indicate a promising niche for creating functional products that utilize alternative protein sources, such as soy. Research on the effects of soy on the human body confirms its preventive properties in combating protein deficiency. Furthermore, soy is a valuable source not only of protein but also of lipids, phytoestrogens, vitamins, minerals, and dietary fibers. Soy processing opens up opportunities for obtaining valuable by-products that can be used in the creation of functional food products. In particular, isoflavones are extracted from soybeans – a group of biologically active substances that positively influence women’s health. Studies indicate that protein levels and textural characteristics affect taste sensations during organoleptic evaluations of food products. However, previous studies have not focused on oat-based yogurts, highlighting the importance of further research in this segment.

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