DETERMINATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF A VEGETABLE DRINK BASED ON NUTS

With the increase in the number of consumers with lactose intolerance, milk casein, and the physiological preference for vegetable protein, there is a tendency for the intensive development of the herbal drinks market. To date, vegetable analogues of milk are becoming popular, produced from various cereals and oilseeds, nuts, because they have a pleasant taste, high nutritional and biological value. When improving existing plant-based beverage technologies, the main factors are taken into account: the determination of organoleptic parameters, the norms of nutrient content, the storage capacity of the emulsion system and the fractional composition of proteins. As part of this study, the organoleptic parameters and nutritional value of vegetable milk based on nuts were determined. When determining the biological value, the content of all essential amino acids is high. The amino acid score of the protein is 86.3%. The protein rationality coefficient is 67.4%. The sum of polyunsaturated fatty acids in the total fat mass is 75.8%. At the same time, the content of ω-3 fatty acids in 100 g of the drink was set at 0.86 g, and ω-6 fatty acids at 2.63 g. The optimal ratio for functional nutrition of ω-3:ω-6 fatty acids is 1:3.0.