USE OF SOYBEAN PROCESSING TECHNOLOGY IN THE PRODUCTION OF HEALTH PRODUCTS

Trends in the development of modern food technologies are aimed at expanding the range of health products. Against the backdrop of popularization and awareness of healthy eating, the population needs new products that would meet the nutritional needs of the body, be inexpensive and enrich the daily diet. Among the proteins of plant origin, soy proteins are the most complete and can serve as an alternative to animal proteins to some extent. Soybeans contain 2 times more protein than bird, fish and animal meat. Soy protein is 2 times cheaper than wheat protein, 14 times cheaper than dairy protein, and more than 21 times cheaper than meat protein. It is this fact that has led to a 7-fold increase in global soybean production over the past 70 years. That is why one of the areas of production of new food products is the use of the basic legume representative – soybeans. The paper presents the development of protein and vitamin concentrate technology and formulations of health products based on soy. The research was conducted using the following methods: causal analysis, experimental, economic and statistical, calculation and design, and logical generalization. As a result of the study, practical recommendations have been developed on the technology of protein and vitamin concentrate and formulations of health products based on soybeans, which allow expanding the range of products for this purpose. The technical specifications «Soybean food products» TU U10.8-24824144966-002: 2021 were also developed and included in the database «Technical Specifications of Ukraine». The scientific novelty of the research results lies in the development of protein-vitamin concentrate technology and formulations of health products based on soybeans approved by the technical specifications. The research results show the possibility of expanding the use of soy-based health foods in the production of health foods, which allows to increase the range of soy products with improved chemical composition.