THEORETICAL ASPECTS OF CREATING DRY COMPOSITE PROTEIN-VITAMIN MIXTURES FOR BEVERAGES
DOI:
https://doi.org/10.31073/foodresources2025-25-18Keywords:
dry composite protein-vitamin mixtures, protein cocktails, technological aspects, mixture stability, nutritional valueAbstract
Subject. Of particular importance is the use of innovative technologies to preserve the nutritional properties of mixtures, the stability of their composition and improve organoleptic characteristics. The modern development of the food industry is aimed at creating products that not only satisfy the energy needs of the body, but also provide high biological value, support human health and physical activity. In this context, protein-vitamin mixtures are gaining particular relevance as functional products containing proteins, vitamins, minerals and other bioactive substances. They are used in the diet of athletes, military personnel, people with increased physical activity, as well as those who seek to maintain an optimal level of nutrition and improve health. Purpose. Research on the theoretical foundations of the production of protein-vitamin mixtures, analysis of technological aspects and creation of dry composite mixtures. Methods. Analytical and synthetic research methods were used in writing the article. Results. Literature data on the functional and technological properties of protein components (whey protein, casein, soy protein, egg protein) and bioactive additives from wild berry processing products were analyzed and summarized. Technological approaches to the production of dry composite protein-vitamin mixtures were characterized, including methods of mixing, granulation, drying and packaging. Scope of results. The research results can be used to develop recipes for dry protein-vitamin mixtures in the food industry and to create ready-made functional drinks enriched with protein and natural antioxidants. The use of wild berry processing products as bioactive additives contributes to increasing the nutritional value and improving the organoleptic properties of the finished product. It is advisable to apply the results of the study in the production of sports nutrition, products for people with increased physical activity and dietary products with high biological value.
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