Аннотация
This study showed that adding beetroot and banana to oat milk can boost its nutritional value and antioxidant activity. Betalains in beetroot and phenolic compounds in banana improved the antioxidant properties of milk. As a result of the study, it was found that the protein and carbohydrate content in oat milk increased, as well as the shelf life increased to 4 days. The organoleptic properties of the product were studied and its color, consistency and odor were positively evaluated. In addition, the vitamin composition and overall chemical composition were analyzed, and it was found that oat milk is rich in vitamins B and C, as well as minerals. Based on the data obtained, it has been proven that oat milk with beetroot and banana can be used as a healthy functional drink. This technology contributes to the development of new directions for the creation of functional products in the food industry. In conclusion, it was found that adding beetroot and bananas to oat milk has a huge impact on health. These supplements can enhance the antioxidant activity of milk and significantly enhance its nutritional value. This research has also paved the way for the proposal of new technological methods that can extend the shelf life of oat milk. In the future, due to the widespread use of this method, new opportunities may arise in the field of oat milk production.