Innovative whey based tonic drink with the plant components

Abstract

Abstract The article discusses the relevance of the development of fermented whey beverages with the addition of plant components. The relevance of the study is confirmed by literature sources that indicate the possibility of obtaining such beverages with high consumer properties and high nutritional value from secondary raw materials of the dairy industry. At the first stage of determining the effectiveness of fermentation, the production of prototypes was carried out using lactobraying yeast in various quantities: prototype 1 contained 0.1% lactobraying yeast, prototype 2 – 0.5%, and prototype 3 – 0.9%. At the second stage, for further formation of the optimal taste and functional formulation, experimental samples were made with the addition of various amounts of plant functional components – currant syrup. During the experiment, the following prototypes were developed: sample 4 – with the addition of currant syrup in an amount of 1%; sample 5 – with 3%, sample 6 – with 5%. The data obtained as a result of the experiment confirm the adequacy of the developed formulation and technology of fermented whey based tonic with the addition of plant components and prove its functionality. The developed whey based tonic is a good addition to the diet, has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.