DEVELOPMENT OF FUNCTIONAL COCKTAIL FORMULATIONS

doi: 10.25712/ASTU.2072-8921.2021.03.017

Abstract

This work is aimed at the development of functional cocktails based on vegetable milk using curd and oatmeal in different ratios. Three cocktail compositions were proposed, each of which considered two formulations.

In each composition, two formulations were considered. It was found that the high protein content in sample No. 1, the second option (the ratio of vegetable milk and cottage cheese 1: 1) is 9.7%, which is 2.78 (1: 0.5) more and 4.41 - 2.45 % cocktail number 2 with the addition of oatmeal. The cocktail offered according to the formulation option No. 1 (with cottage cheese) and No. 3 (cottage cheese and oatmeal) in accordance with State Standard R 55577-2013 refer to products with a high protein content, since the energy value of a food product is provided by protein by 39; 48.8; 25 and 24 %, depending on the proposed formulation. Cocktail composition No. 2 refers to food products that are a source of protein. Taking into account the nutritional value and consumer properties, the author recommends options for cocktails No. 1 and 3.