COLLAGEN AS AN ADDITIONAL SOURCE OF PROTEIN IN THE FORMULATION OF A DRINK FOR A HEALTHY DIET

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Abstract

The fortified drinks market has good stable indicators in the development of demand in the long term. At the same time, the transition from "universal" drinks to highly specialized ones was noted, which is dictated by the increasing interest of consumers in a healthy lifestyle and disease prevention. The present research is devoted to the development of a formulation and substantiation of the component composition of an enriched drink based on curd whey with the addition of collagen protein hydrolysate. It is argued that the drink has a combination of beneficial properties due to the synergistic action of the components of curd whey, collagen and additional ingredients introduced into the composition, such as celery juice, applesauce and vitamin and mineral premix. It was noted that with an increase in the amount of applesauce, such organoleptic characteristics of the drink as odor, aroma intensity, flavor notes, and serum tone improved. The ratio of applesauce and celery juice 2:1, respectively, is recognized as the most preferable in the formulation. The use of collagen in the formulation does not reduce the organoleptic characteristics of the product, and its addition in an amount of 2,5 g / 100 g satisfies the body's protein requirement of at least 33,86% of the daily value. The conducted research proves the possibility and advantages of using collagen as an enriching agent in beverage formulations. Taking into account the low energy value (66,7/280,2 kcal/ kJ per 100 g) with the required protein content (5,13±0.10%), macro- and microelements, as well as the absence of sugar and syrup in the composition, the drink can be recommended for a wide range of consumers, and in particular for people leading an active lifestyle and who follow a low-calorie diet.