| Summary: | Freeze-dried products have a great potential for creating a complete diet for people working on a rotational basis in the Arctic region, due to their properties that they acquire after the freeze-drying process. Researches of the effect of primary drying temperature on the total content of antioxidants in freeze-dried yoghurts with berry puree have been carried out. The objects of researches were yoghurts with berry puree produced by the thermostatic method. Prepared yoghurts were frozen at a temperature of minus 40 0C and intensive air circulation. After the samples were subjected to vacuum freeze-drying at primary drying temperatures from (minus 10 0С) to (minus 30 0С) with a step of 5 0С. In freeze-dried samples of yogurt, the total content of antioxidants was determined by the amperometric method on the device "Tsvet-Yauza-01-AA" and sensory characteristics. It has been determined that vacuum freeze-drying at lower primary drying temperatures results in the retention of a higher content of antioxidants. Sensory properties of prepared yoghurts revealed that changing the primary drying temperature affects the overall perception of taste, colour and smell of freeze-dried yoghurts. The choice of the freeze-drying mode, which provides the maximum level of preservation of the quality of freeze-dried yoghurts with berry puree, is substantiated.
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