THE EFFECT OF FLAXSEED FLOUR AND WHEY POWDER ON THE QUALITY INDICATORS OF GRAIN DRINKS

When developing a recipe for the production of grain drinks enriched with Omega-3 polyunsaturated fatty acids, flax seed flour and dry whey concentrate were used as an enriching component in the technology to improve the technological properties and organoleptic characteristics of new grain drinks. Flax seed flour is the enriching base of Omega-3 PUFA, and dry whey concentrate gives a milky taste and aroma to grain drinks.

Experimental samples of grain drinks were produced in laboratory conditions and their extended tasting was carried out. The results of organoleptic studies indicate good consumer qualities of the samples. Based on the results of experimental and experimental workings, obtained beverages and organoleptic evaluation, basic formulations were developed.