CHANGES IN BIOLOGICALLY ACTIVE SUBSTANCES IN YOGURT DURING STORAGE

Abstract

During the research, it was determined how biologically active substances in yogurt change during storage, three storage periods were selected - 24 hours, 1, 2 and 3 weeks. The object of the research - yogurt enriched with honeysuckle and blueberry berry purees. Yogurt research was conducted in 2025 at the Plant Raw Materials Quality Laboratory of the Open Access Center for Food Raw Materials Quality Research and Land and Forest Joint Research, Department of Plant Biology and Food Sciences, Faculty of Agronomy, Vytautas Magnus University Academy of Agriculture, where total phenolic compounds, total anthocyanin content, DDPH and color changes were determined for yogurt samples. The results of the research showed that significantly the highest content of total phenolic compounds was determined in yogurt with honeysuckle berry puree after 1 week of storage, and significantly the highest total anthocyanin content was determined in yogurt with honeysuckle berries after 2 weeks of storage. The research showed that the highest DPPH antioxidant activity was found in yogurt with honeysuckle berry purée after 24 hours. The studies performed showed that the significantly highest intensity of red color was in yogurt with honeysuckle puree, and significant changes in blue color (b*) intensity were also obtained in yogurt with honeysuckle puree. The significantly highest intensity of yellow color in yogurt with blueberries and the blue color intensity in yogurt with honeysuckle were obtained 24 hours after production.