Комплексне оцінювання технологічних параметрів відновлення порошку морінги у виробництві швидкорозчинних функціональних напоїв

The object of research is the recovery of moringa powder in the production of instant functional drinks. Despite the existence of researches on the use of moringa powder in functional products, the relationship between the structural and morphological characteristics of powder particles and the kinetics of its recovery requires in-depth research, which is important for substantiating the technological parameters of the production of instant functional drinks. The microstructure of moringa powder was studied using scanning electron microscopy, and the elemental composition was determined using energy-dispersive X-ray spectroscopy. The powder had a pronounced polydispersity with a predominance of stable cell conglomerates of irregular shape with a size of 5 to 130 μm. The presence of a developed rough surface and regular porous channels (from 5 to 15 μm) provides an increase in the specific area of contact with the liquid. A high protein potential was revealed due to the significant N content (9170 mg/100 g). It was found that consuming 100 g of a drink based on moringa powder provides 17.9% of the daily requirement of K without the risk of excess salt intake (Na covers only 3.3–3.8% of the requirement). Moringa powder is an excellent source of Mg (970 mg/100 g). This confirms its functional ability to contribute to the normalization of the nervous system. In addition, the functional properties of moringa powder and its positive effect on energy metabolism are provided by the high content of P (1100 mg/100 g). Separately, a significant content of Cr (0.36 mg/100 g) was noted, which is an active regulator of carbohydrate metabolism and blood sugar levels. The relationship between the microstructure, mineral composition and hydration behavior of moringa powder has been proven, confirming its use as an ingredient in powdered functional food systems.