Development of technology for a functional grain-based drink

Background. Soft drinks are one of the most commonly consumed foods. In Russia, there is an increased interest in the use of products from environmentally friendly plant materials. In accordance with the adopted Strategy for Improving the Quality of Food Products in the Russian Federation until 2030, in the coming years, "new generation products with desired characteristics" will be created, which determines the need for the use of innovative technologies that ensure the stability of their quality, competitiveness, as well as the development of criteria for identification of their authenticity

Purpose. The purpose of the study was to develop a technology for a functional grain-based drink. The novelty of the work done lies in the fact that a new fermented oat-based drink technology has been developed, which allows expanding the range, obtaining high-quality and safe functional products with a long shelf life, high nutritional value and good taste.

Materials and Methods. The object of the study was a grain-based beverage with a functional purpose. The main raw material for the drink was oatmeal, which was fermented by processing with amylolytic natural enzymes. The work used generally accepted organoleptic, physicochemical, biochemical and microbiological methods for the study of raw materials and finished products.

Results. As a result of the conducted research, a new technology for a fermented oat-based drink was developed. In the process of research, a recipe was developed with a study of the effect of the introduced components, a comprehensive assessment of the quality of the finished product was carried out in terms of organoleptic, physico-chemical, microbiological and toxicological indicators of the safety of grain-based drinks, and the shelf life of a grain-based drink was established.

Conclusions. The obtained results of the work can be used for further research in the development of grain-based drinks, as well as for the production of soft drinks for functional purposes.

1. Bakumenko O.E. Scientific substantiation and development of technological enriched food products for the nutrition of students: abstract. dis. on the job. learned. step. Doctor of Technical Sciences (14.01.14)/ Bakumenko Olesya Evgenievna; FGBOU IN MGUPP. - Moscow, 2014. - 49 p.

2. Bakumenko O.E. Technology of fortified foods for target groups scientific foundations and technology/ O.E. Bakumenko. - M.: Delhi Plus, 2013. -288 p.

3. Dogaeva, L.A. Classification and identification features of functional soft drinks / L.A. Dogaeva, N.T. Pekhtereva // Beer and beverages. - 2011. - No. 5. - pp. 62-65

4. Doronin A.F., Ipatova L.G., Kochetkova A.A. Textbook. Functional food products. Introduction to technology/ A.F. Doronin, L.G. Ipatova. -M.: Delhi Print, 2009. - p. 165.

5. Doronin, A.F. Soy-based combined beverages / A.F. Doronin, N.P. Soboleva, T.A. Pakhomova // Food industry. - 2011. - No. 8. - pp. 32-33.

6. Doronin A.F., Shenderev, B. A. Functional nutrition/ A.F. Doronin, B. A. Shenderov B. A. - M.: GRANT, 2002. - 296 p.

7. Egorova, S.V. Plant food of the future / S.V. Egorova, M.M. Akhmatziaeva, R.S. Rostegaev // In the collection: modern sciences collection of articles for the III Scientific and practical International Conference: in 2 hours - 2018. - pp.134-137.

8. Ibrahim Monica Nabil Gayed Enzyme preparations in oat drink technology / Ibrahim Monica Nabil Gayed // National Research University.-2021.- ITMO, St. Petersburg

9. Kodentsova V.M., Beketova N.A. Characteristics of vitamin availability of the adult population of the Russian Federation / V.M. Kodentsova, N.A. Beketova, D.B. Nikityuk, V.A. Tutelyan // Preventive Medicine. - 2018. - No. 4. - pp. 32-37.

10. MR 2.3.1.2432 -08 Norms of physiological needs for energy and nutrients for various population groups of the Russian Federation. Introduction. 2008 - p. 12-18.

11. Poznyakovsky V.M., Pomozova, V.A., Kiseleva, T.F., Permyakova, L.V. Expertise of beverages/V.M. Poznyakovsky, V. A. Pomozova, V. A. Kiseleva, L.V. Permyakova.- Novosibirsk: Sib. univ. publishing house, 2001.- 384 p.

12. Decree of the Government of the Russian Federation On Approval of the Strategy for Improving the Quality of Food Products in the Russian Federation until 2030 dated June 29, 2016 and No. 1364-R. - M.: JSC "Codex". – 2016

13. Romanenko, V.O. Evaluation of the nutritional value of a drink based on starch-containing raw materials / V. O. Romanenko, V.A. Pomozova, K.A. Isylova // Modern problems of science and education. - 2014. - No. 5. - p. 191.

14. Samofalova, L.A. The choice of technological parameters for obtaining a stable dispersed plant base system from bioactivated dicotyledonous seeds / L.A. Samofalova, O.V. Safronova, A.P. Simonenkova // Bulletin of the Voronezh State University of Engineering Technologies. – 2016. – № 1 (67). – Pp. 221-226. DOI: 10.20914/2310-1202-2016-1-221-226

15. Skurikhin I.M. Chemical composition of Russian food products / I.M. Skurikhin, V.A. Tutelyan; edited by MAI member of the Faculty, Prof. I.M. Skurikhin and Academician of the Russian Academy of Medical Sciences, Prof. V.A. Tutelyan. - Moscow: Delhi Print 2007,. - 236 p. - ISBN at 978-5-94343-122-7

16. Spirichev V. B., Shatnyuk L.N. Fortification of food products with micronutrients: scientific principles and practical solutions / V. B. Spirichev, L. N. Shatnyuk // Food industry. - 2010. - No. 4– - 5 p.

17. Tyrsin Yu.A., Kazantseva I.L. Prospects for the use of chickpea processing products in a gluten-free diet. - // Questions of children's dietetics. - 2015. - Vol. 13. - No. 1. - p. 5-10.

18. Khasanov A. R., Matveeva N. A. Innovative functional drink-anxiolytics Development based on plant raw materials [Text] // Technical sciences in Russia and abroad: materials of the VII and International Scientific Conference (Moscow, November 2017). - M.: Buki-Vedi, 2017. - P. 138-141. - URL https://moluch.ru/conf/tech/archive/286/13110 / (date of reference: 02.04.2020).

19. Chugunova, O.V. National soft drinks in the nutrition structure of the Ural consumer / O.V. Chugunova, M.P. Solovyova // Manager. - 2011. - № 11-12. - pp. 56-60.

20. Angel of Angels, Teodora Yaneva-Marinova, Velichka Gotcheva // Oats as a matrix of choice for the development of fermented functional beverages / J Food Sci Technol. - April 2018. 55(7): pp. 2351-2360. DOI: 10.1007/s13197-018-3186- u

21. Collins, H. M. Variability of thin structures of non-cellular cell wall polysaccharides from cereals: potential significance for human health and nutrition / H. M. Collins, R. A. Burton, D. L. Topping, M. L. Liao, A. Bachich, G.B. Fincher // Chemistry of grain crops. - 2010. - Volume 87 (4). - P. 272-282.

22. Development of a non-dairy fermented probiotic drink based on sprouted and non-sprouted cereals and legumes / Mayuri Chavan, Yogesh Gat, Mugdha Harmalkar, Roji Vagmare // LWT - Food Science and Technology. - May 2018. - Volume 91. - pp. 339-344. DOI: 10.1016/j.lwt.2018.01.070

23. Development of a non-dairy probiotic drink using sprouted cereals, legumes and soy milk / Mridula D. Monica Sharma // LWT - Food Science and Technology. - June 2015. - Volume 62. Issue 1. Part 2. - pp. 482-487. DOI: 10.1016/j.lwt.2014.07.011

24. Ekstrand, B. Lipase activity and the development of rancidity in oats and oat products associated with heat treatment during processing / B. Ekstrand, I. Gangbi, G. Kesson, W. Stallman, H. Lingnert, S. Dahl // Journal of Grain Sciences. - 1993. - No. 17. - pp. 247-254.

25. Hu X-Z, Zheng J-M, Li X, Xu C, Zhao Q. Chemical composition and sensory characteristics of oat flakes: a comparative study of naked oat flakes from China and peeled oat flakes from Western countries. J Cer Sci. 2014; 60: P. 297-301. doi: 10.1016/j.jcs.2014.05.015.

26. Izerliyskaya D., Alexandrov S., Angacheva E., Iliev A., Angelov A. (2015) Acceptability of a nutritious flavored drink based on oats "Biovessina". In: Proceedings of the conference "Food, Technology and Health", pp. 54-59

27. Lampi Anna-Maya, Anneli Damerau, Timo Moisio. Changes in lipids and volatile compounds of oat flour and extrudates during processing and storage. Journal of Grain Sciences 62. 2015. pp. 102-109, DOI:10.1016/j.jcs.2014.12.011.

28. Londono D.M., van't Westende WPC, Goryunova S., Salentijn E.M., Van den Broek H.K., Van der Meer I.M., Visser R.G., Gilissen L.Yu., Smulders M.M. Diversity analysis of the Avena genus Avena (oats). Relevance for people with celiac disease. J Cer Sci. 2013; 58: pp.170-177.

29. Probiotics in the spotlight / Mradula Gupta, Somesh Sharma // Journal of Innovative Biology. - January 2016. - Issue 3. Issue 1. - pp. 276-280.

30. Ryu, J. H. The influence of the structures of β-glucans of barley and oats on their rheological and thermal characteristics / J. H. Ryu, S. Lee, S. G. Yu, J. H. Shim, Yu S. Ho // Carbohydrate polymers. – 2012. – № 89(4). – P. 1238-1243.

31. Sangwan S., Singh R., Tomar SK. Nutritional and functional properties of oats: an update. J Innov Biol. 2014; 1: p. 3.

32. Staka A, Bodnieks E, Pukitis A. The effect of oat-based products on the human gastrointestinal tract. Proc Latv Acad Sci. 2015; 69: pp. 145-151.

33. Shah A, Masudi FA, Ghani A, Ashwar BA. Recently released varieties of oats from the Himalayan region - technical and functional, rheological and nutraceutical properties of flour. LWT-Food Sci Technol. 2016; 70: P. 111-118. doi: 10.1016/j.lwt.2016.02.033

34. Susan M Tosh, Ifan Chu. A systematic review of the effect of whole grain oat flakes processing on the glycemic response. British Journal of Nutrition. 2015; 114 (8): pp. 1-7. DOI:10.1017/S0007114515002895

35. Vasudha, S. and Mishra, H. N. Non-dairy probiotic drinks. Faculty of Agricultural and Food Engineering, Indian Institute of Technology. 2013; 20(1): pp. 7-15.