CHIA SEEDS AND ITS ROLE IN THE CREATION OF FUNCTIONAL BEVERAGES IN RESTAURANTS

Abstract

The reduction in fluid intake by all populations remains unchanged and cannot be reduced without serious harm to health. Therefore, it becomes obvious the prospects of developing technologies for liquid functional products - drinks, which contain or introduce functional ingredients and daily consumption of which contributes to the preservation and improvement of health. The relevance of the topic is due to the fact that the creation of a new functional drink is associated with the existing situation of a significant deterioration in the health and reduction in the life of the population, the involvement of new types of resources in the nutrition market, in particular products of plant origin, which are endowed with functional properties and will improve human health and prevent the spread of non-infectious diseases. Therefore, the need to develop technologies for functional products with their biochemical effect on the functioning of the body, regulation of the nervous, circulatory and immune systems, antioxidant protection is urgent. Analysis of literary sources shows that the use of chia seeds allows to expand the production of new types of competitive drinks, with a directionally changed chemical composition, enriched with functional ingredients. The purpose of the study was to improve the technology of juice from domestic fruits using chia seeds. Set the dosage of chia seeds to give drinks a functional value and characteristics of organoleptic indicators. Study the physicochemical and technological properties of chia seeds. We have proven that chia seeds do not significantly affect the organoleptic characteristics of ready-made juice-containing drinks, therefore they can be used in an amount of 30% by weight of the drink to impart functional properties. It has been found that the grinding of chia seeds increases the water absorption capacity. The result of research has gained practical application, since the mucus of chia seeds is a hydrophilic heteropolysaccharide. In addition, the mucus of chia seeds has high solubility and viscosity. Mucus from chia seeds provides good water binding ability, emulsifies well and the mixture remains stable for a long time. Therefore, these seeds can be used as a thickener, emulsifier, stabilizer in the food industry because of the excellent physical and chemical characteristics.