INVESTIGATION OF THE APPLICATION OF FRUIT RAW MATERIALS IN THE PRODUCTION TECHNOLOGY OF WHEY-BASED BEVERAGES
DOI:
https://doi.org/10.15421/jchemtech.v34i2.353371Keywords:
whey; cranberry; chokeberry; serviceberry; black currant; chemical composition; juice; beverages; quality indicators; microbiological parameters.Abstract
This article is devoted to a comprehensive study of the scientific and practical aspects of using fruit raw materials in the technology of beverages based on dairy whey as a promising secondary resource in the dairy processing industry. The relevance of the work is determined by the need for rational utilization of by-products of milk processing, enhancement of the biological value of beverages, and expansion of the range of functional food products. An analytical review of the current state of whey application in food production, particularly in non-alcoholic beverages, was conducted, highlighting the technological and economic advantages of its use. The aim of the study was to substantiate the feasibility of incorporating cranberry, black chokeberry, serviceberry, and blackcurrant juices into whey-based beverage formulations and to determine their effects on the quality parameters of the final product. It was established that the investigated fruit raw materials are characterized by high contents of biologically active compounds, including phenolic compounds, anthocyanins, organic acids, vitamins, and natural pigments. The fractional composition of organic acids and the polyphenolic profile of the juices were analyzed, confirming the predominance of anthocyanins as the main group of polyphenolic compounds, which provide pronounced antioxidant properties and contribute to the organoleptic quality of the beverages. The physicochemical and microbiological characteristics of dairy whey, selected as the base component of the formulations, as well as of the cranberry, black chokeberry, serviceberry, and blackcurrant juices, were investigated. Microbiological analysis confirmed their compliance with current safety requirements. Based on organoleptic evaluation, an optimal ratio of whey to fruit juices of 80:20 was determined, ensuring a balanced taste, aroma, and color. It was demonstrated that the use of cranberry, black chokeberry, serviceberry, and blackcurrant juices in whey-based beverage technology improves organoleptic, physicochemical, and microbiological parameters, enhances biological value, and promotes the efficient utilization of the resource potential of dairy whey.
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