OPTIMIZATION OF THE FORMULATION OF VEGETABLE MILK WITH THE ADDITION OF LEGUMES ON THE EXAMPLE OF MUNG BEAN

One of the key positions of food security is "improving the health of the population" as the most complete satisfaction of human needs for basic nutrients - proteins, fats, carbohydrates, vitamins, minerals. A balanced diet has a huge impact on all aspects of the human body's vital activity. Continuously occurring life processes are impossible without the introduction of nutrients from the outside. Nowadays, human nutrition is of particular importance precisely during illness. This study is aimed at developing a functional drink based on vegetable "milk" using different ratios of mung bean, water and stabilizer. The results obtained made it possible to select the formulation of vegetable milk from mung bean by applying the developed mathematical model. One of the most important indicators of milk quality is acidity, which characterizes the freshness of milk, its suitability for further processing and pasteurization. The article describes the results of fitting various models to the acidity data of vegetable milk. An increase in acidity leads to the fact that proteins become less resistant to heat. A model in three-dimensional space is also presented, characterizing the dependence of acidity on the components of vegetable milk.