PROBLEM ISSUES OF TECHNOLOGY AND QUALITY OF DRY PROTEIN MIXTURES FOR FUNCTIONAL BEVERAGES

Abstract

Subject. The subject of the research is protein-vitamin mixtures for the preparation of functional beverages, particularly their component composition, technological properties, and consumer characteristics. Purpose. The aim of this study is to identify current trends in the development of the protein-vitamin beverage market, to assess the prospects for their use in food service establishments (FSE) for special consumer groups, to analyse the technological aspects of dry mixture production, and to evaluate the effectiveness and quality control of these products. Methods. The article employed analytical and synthetic research methods, comparative analysis of domestic and foreign literature sources, and systematisation of scientific data on production technologies and quality standardisation of functional food products. Results. The article examines the current state and development prospects of the protein-vitamin beverage market and their application in FSE for specific consumer groups. The technological aspects of dry mixture production are analysed, including the selection of protein components of plant and animal origin, vitamin-mineral premixes, functional ingredients, and technological additives. Quality control methods are reviewed - covering physicochemical, microbiological, and organoleptic parameters - at both the production stage and during the sale of finished beverages. Scope of results. The research findings may be used for the development of dry protein-vitamin mixture formulations and the creation of ready-to-consume functional beverages enriched with protein and biologically active ingredients, for use in FSE serving special consumer groups: hospital patients, students in educational institutions, sanatorium guests, and other individuals with elevated or specific nutritional needs.