DEVELOPMENT OF THE TECHNOLOGY OF A HIGH-PROTEIN FERMENTED DRINK ON A PLANT BASIS

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DEVELOPMENT OF THE TECHNOLOGY OF A HIGH-PROTEIN FERMENTED DRINK ON A PLANT BASIS

Journal Title: Biota. Human. Technology - Year 2022, Vol 1, Issue 2

Abstract

The article presents the results of the study of plant-based substitutes for dairy products. For this purpose, it is proposed to use chickpeas and flax seeds.The optimal amount of water for soaking chickpea grains has been experimentally established, which is 3.3 parts per 1 part of grain raw material. It was established that the optimal ratio of chickpeas:water for the purpose of grinding raw materials is 1: 8. The optimal ratio of chickpea and flax liquid base was also established, which is 3:1, respectively. The bacterial composition of starters for fermenting a drink has been selected. It has been proven that the studied drinks are almost not inferior in the amount of essential amino acids to cow's milk and can act as a worthy alternative to it. In addition, it was established that the proteins of the proposed chickpea-flax drink are well absorbed by the human body. According to research, the developed chickpea-flax fermented drink is dominated by polyunsaturated fatty acids (3.51%), among which 2.63% is linolenic acid. The drink also contains oleic acid in the amount of 1.26%, which belongs to monounsaturated fatty acids. According to the ratio of fatty acids С18:2:С18:1 and С18:2:С18:3, the drink corresponds to the ideal lipid.It is shown that yogurts based on these starters have higher sensory indicators compared to traditional drinks.The purpose of the article is the scientific substantiation and development of the optimal formulation and production technology of a high-protein fermented beverage based on chickpeas and flax protein. Methodology. Microbiological, physicochemical and sensorial research methods were used. Processing of the results was carried out using MS Excel databases. The scientific novelty is that during the development of the concept of creating technologies for new fermented drinks, in which the proteincontent is increased and the amino acid composition is improved by adding chickpeas and flax protein. Conclusions. The prospect of using fermented beverages made on a plant basis has been proven. It was established that the developed drink samples were based on a set of indicators (amino acid composition and soon, potential biological value of protein, utilitarian coefficient of amino acid composition of protein, indicator of “excess content” of essential amino acids, ratio of fatty acids С18:2:С18:1 and С18:2:С18:3) are characterized by high biological value of proteins and lipids. The recipe composition of a high-protein fermented chickpea-linseed drink is substantiated and the optimal ratio of water: vegetable protein preparations in the recipe composition is determined.

Authors and Affiliations

Anna Novik, Nadiia Lapytska, Tamara Lystopad, Polina Boychenko, Alina Savchenko

Keywords

fermented drinks plant-based substitutes for dairy products vegan yogurts chickpea and flax protein

EP ID EP754410
DOI https://doi.org/10.58407/bht.2.22.7
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