Розробка рецептури функціонального молочного напою на основі порошку морінги

The object of this study is a technique for producing functional instant drinks based on powdered milk and a mixture of plant raw materials. Moringa powder was used as the main functional plant component, which contains biologically active components but has the least desirable sensory properties. It was proposed to hide the herbal taste and smell of moringa with mint and citrus powders. The results of the organoleptic evaluation of the experimental samples showed that the introduction of mint and lime powders into the recipe made it possible to obtain a sweet and sour drink (sample 1) with a pleasant aroma. This combination of flavors gives an additional refreshing effect. Due to the high content of dietary fiber (28 g/100 g), the appearance of the drink was rated at 6.1 ± 0.05 points out of seven. The energy value of this drink was 285.2 ± 0.05 kcal. It contained 17.8 ± 0.05 g/100 g of proteins, which provides 13–15% of the daily physiological needs of the body. Sample 2 with orange powder, which had a sweet and sour taste, was liked by consumers only for its smell. However, it contains 0.5% more proteins and 4.3% carbohydrates. Due to the high content of carbohydrates (36.2 g/100 g), its energy value is 304.4 ± 0.05 kcal. The drink with orange powder contains the largest amount of vitamin C (73.8 mg/100 g), which is 82–98% of the recommended daily intake. The content of vitamin C in the drink based on lime powder is 69.4 mg/100 g. Thus, the addition of mint and citrus powder made it possible to obtain drinks with acceptable sensory parameters, hiding the shortcomings caused by the use of moringa. Unlike similar products, their composition includes only natural ingredients. The results could become the basis for the industrial production of instant drinks