TECHNOLOGY OF BEVERAGE EMULSION BASED ON PLANT RAW MATERIALS FOR SPORTS NUTRITION

The article presents the development of a special-purpose beverage emulsion technology based on natural plant raw materials for use in sports nutrition. The recipe ingredients were selected considering the optimal ratio of the main nutrients that an athlete's body needs after intense physical exertion for recovery. A comparative analysis of the characteristics of the main types of emulsifiers was carried out, and soy lecithin was selected as the emulsifier. Production technology for a beverage emulsion for athletes was developed, and its functional diagram was presented, indicating the modes and parameters of technological operations. It was found that a beverage emulsion made from quinoa broth, banana puree, pea protein isolate, flaxseed mucilage, and stabilized with lecithin, exhibits typical pseudoplastic behavior, indicating the effective structural organization of the colloidal system and its adaptability to mechanical influences. It was determined that the dynamic viscosity values ranged from 235 mPa·s (at 5 s⁻¹) to 65 mPa·s (at 200 s⁻¹) immediately after preparation, indicating a dense but drinkable consistency with good organoleptic properties. It was found that after one day of storage in a cooled state (4 °C), there was a slight decrease in dynamic viscosity within 5-10 % at all shear rates, which did not lead to a loss of homogeneity and functional characteristics of the beverage emulsion. The organoleptic quality indicators of the beverage emulsion were assessed 10 minutes after its preparation and after storage for 24 hours at a temperature of 4 °C, and it was proven that such storage does not significantly affect appearance, aroma, taste, consistency, drinkability, homogeneity, and overall impression. Both samples of the beverage were characterized by excellent organoleptic qualities. Recommendations were made regarding the use of the developed «Revive» beverage with the possibility of its short-term storage. The beverage is developed as specialized sports nutrition consumed after training or competitions. It is recommended for sale in restaurants as a functional beverage with high nutritional value and stable rheological structure.