ӨНГЕН ДӘННЕН ЖАСАЛҒАН ФУНКЦИОНАЛДЫҚ СУСЫНДАР ТЕХНОЛОГИЯСЫН ӘЗIРЛЕУ

Abstract

The article presents the recipe and technology of functional drinks based on sprouted quinoa grain, amla, mashed pumpkin and sunflower seeds, identified the organoleptic profile, physicochemical properties with an emphasis on safety. A comparative analysis of the component composition of the recipe and technological modes of production of grain fermented drinks was carried out. Additionally, the formulation includes scientifically validated sources of functional raw materials with proven therapeutic and preventive effects. Model prototypes of the beverages were developed, demonstrating competitiveness and potential for expanding the range in the functional food market.