Development of the technology of a high-protein fermented drink on a plant basis

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.