Аннотация
The article presents the results of the research work carried out to determine the effect of concentrations (3 g, 6 g and 9 g) of powders prepared from various parts of the local rosehip plant on the nutritional value and quality indicators of yogurt prepared in the laboratory. The effect of powders on the organoleptic characteristics of yogurt samples was studied. The powders are preprepared from whole fruits, peel and pulp, as well as from rosehip seeds. According to the results of the experimental study, the most effective options were those where powders in the amount of 6 g were used.Further, the chemical composition and energy value, vitamin C content and the number of antioxidants in the samples where whole rosehip fruit powders were used were determined. According to the results of the study, the safety indicators of the product samples met the requirements. A high value of energy value and protein content were determined on a yogurt sample where 6 g of powder was used. In the third experimental group, where 9 g of powder was used, the vitamin C content was relatively higher. Its value was 2.7 mg, which is 3 times more than in the control group. It was also found that the antioxidant content in this group was 23% higher compared to the control group. We believe that a powder made from whole rosehip fruits in an amount of 6 g can be added to yogurt to develop functional products.