PROSPECTS FOR THE USE OF WHEY AND BLACK ELDERBERRY JUICE IN BEVERAGE PRODUCTION

Abstract

The article is devoted to the study of quality indicators of cheese whey and black elderberry juice and their application in the technology of functional beverages aimed at expanding the product range and increasing the biological value of consumers’ diets. Experimental studies of organoleptic and physicochemical quality parameters of raw materials were conducted. The obtained results confirm the feasibility of using wild-growing raw materials in beverage formulations based on whey. It was determined that the best organoleptic and physicochemical characteristics are achieved when adding 15% black elderberry juice to the formulation, which not only enriches the composition of the finished product and enhances its nutritional and biological value but also improves its sensory properties.

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