Abstract
Abstract The article assumes that formulas for multicomponent beverages based on dairy and vegetable raw materials were developed according to the principles of food combinatorics using methods of mathematical and computer modeling. The whey was used as a basis, plant materials were spinach and pumpkin, and chia seeds were used as a source of unsaturated fatty acids. Mathematical planning was used to form criterion equations for beverages characterizing the maximum content of essential nutrients. The formulas for beverages “Spinach” and “Pumpkin” were obtained; the content of the main nutrients is 18.889 g and 17.664 g, respectively. The analysis of the chemical composition showed that the ratio of proteins, fats and carbohydrates is 1: 1.45: 3.03 for “Pumpkin” and 1: 1.34: 2.57 for “Spinach”. The storage terms of the developed beverages were determined taking into account changes in organoleptic and microbiological indicators. The optimal storage terms based on organoleptic changes suggests that the developed beverages will be competitive. The study of changes in the microbiota of ready-made beverages during four hours at a temperature of 4 ± 20C in a sealed glass container showed that the beverages meet the current regulatory requirements for the presence of opportunistic microorganisms. The developed integrated approach to the production of multicomponent beverages can be used by any market operator in the production of not only beverages, but also various food products.