RESEARCH OF PROPERTIES OF JUICE DRINKS CONTAINING OAT MILK

Abstract

The aim of the article is to develop recipes for soft juice drinks containing oat milk and to research physical and chemical and organoleptic properties of drinks.

Methodology. For research, different methods were used including expert method, qualimetry methods, physical methods, chemical methods, organoleptic method, and statistical methods.

Results. Soft drinks are used to enrich the diet of various categories of consumers with essential nutrients, as well as biologically active substances that are useful for the human body. Among various categories of consumers, soft juice drinks are very popular. Soft juice drinks

contain useful substances. Organoleptic properties of soft juice drinks are very good and these drinks are cheaper compared to natural juices. Using oat milk, which contains useful macro- and microelements and vitamins, as a recipe component of soft juice drinks is proposed. Model compositions of soft juice drinks containing apple, orange, apple-cherry and apple-blackcurrant juices, and oat milk are developed. The organoleptic indicators (appearance and texture, taste, smell, color) of model compositions of soft juice drinks were determined. Drink sensory profiles, which are showed the organoleptic properties of soft drinks with different content of oat milk, were created. Expert assessment of the importance of organoleptic quality indicators of soft juice drinks containing oat milk demonstrated that taste and appearance and texture are the most important organoleptic indicators. The complex quality indicators of model compositions of soft drinks are calculated. The recipes of the best compositions of soft juice drinks are proposed.

Scientific novelty. For the first time, the physical and chemical properties of model compositions of soft juice drinks containing oat milk are determined. It was determined that increasing the oat milk content leads to decrease in the density and dry substance content of soft drinks. Also increasing the oat milk content leads to increase in the pH level of drinks. In the developed soft juice drinks containing oat milk, sediment is formed. So, it is recommended to shake soft juice drinks before use.

Practical significance. Recipes of soft juice drinks containing apple, orange, apple-cherry, apple-blackcurrant juices and oat milk are developed. These products expand the range of soft drinks. The developed soft drinks do not contain artificial dyes and preservatives. New soft drinks are recommended for all segments of the population as a source of macro- and microelements and vitamins. Drinks can be prepared both at home and in restaurants.