Innovative technologies for creating low-calorie products based on plant raw materials

The aim of the study was to investigate the effectiveness of innovative technologies in creating three categories of low-calorie foods based on plant raw materials: meat substitutes, dairy analogues, and bakery products. The study conducted a comparative assessment of the nutrient composition, energy value, glycaemic response, organoleptic characteristics, technological stability, and cost of products manufactured using traditional and innovative approaches. The experiment involved the combined use of wet extrusion, ultrasonic treatment, controlled fermentation, pulsed electric field (PEF) processing, enzymatic hydrolysis, and functional ingredients such as amaranth, inulin, psyllium, soy, and pea isolates. It was found that innovative meat substitutes had a reduced energy value (145 kcal/100 g), high protein concentration (22 g/100 g), and increased texture elasticity by 31%. All samples remained microbiologically safe for 9-12 days. Sensory evaluation showed high consumer acceptance: the average score on the expert scale was between 4.3 and 4.6. Statistical analysis of the results confirmed the reliability of the differences between traditional and experimental products (p<0.05). The cost of producing innovative products increased by 8-13% depending on the category, but due to improved functional characteristics and shelf life, the products have high potential for industrial implementation in the functional, preventive, and dietary nutrition segment.