ORGANOLEPTIC CHARACTERISTICS OF FUNCTIONAL HERBAL DRINKS

The aim of this scientific research is to determine the optimal organoleptic characteristics of functional plant-based beverages. The selection of components for the production of plant-based beverages based on milk-nut, milk-cereal, and milk-legume systems was carried out depending on the protein, lipid, and dietary fiber content in walnuts, cereals, and legumes. During the study, formulations were developed and tested, and samples of various plant-based beverage compositions were produced and evaluated. The tested compositions demonstrated good organoleptic properties that meet all the requirements of GOST standards. The functional beverage samples were assessed using the organoleptic method. A modified five-point organoleptic evaluation scale was used to assess the taste characteristics of the beverages. Organoleptic evaluation was conducted based on the following criteria: appearance, color, aroma, taste, and consistency. The use of locally sourced plant raw materials, as well as stabilizers and natural sweeteners - such as guar gum, xanthan gum, and vanilla extract - in the production of plant-based beverages based on nuts, cereals, and legumes allows for the development of a new range of plant-based beverages with high organoleptic properties. As a result of the research, it was found that Sample No. 1 - comprising a mixture of walnut, water, and guar gum (in a 1:1:1 ratio) - had the highest profile volume.