EXPANSION OF THE RANGE OF LACTOSE-FREE DRINKS FOR RESTAURANT ESTABLISHMENTS: STANDARDIZED QUALITY AND SAFETY INDICATORS

Abstract

The relevance of innovative directions in the development of special-purpose dishes and beverages is associated with the use of products processed from local plant raw materials due to their availability and low cost, high biological value, and the population's demand for health-promoting products, taking into account individual physiological needs. The scientific work considers and justifies the feasibility of introducing innovative technological approaches into modern diets and the production of lactose-free plant-based drinks, and studies the demand for plant products, which is the basis for the development of analogues of classic milk drinks. Methods for implementing zero waste technologies for restaurant establishments are recommended, prospects for expanding the range of lactose-free plant-based drinks are explored. Quality and safety indicators have been defined. The purpose of the scientific work is to study and optimize the technology for producing plant milk from pumpkin seeds, determine the nutritional properties of the resulting drink, substantiate the potential health benefits of the product for consumers, and assess the economic and environmental efficiency of both the product itself and its introduction into production. The subject of the work is the technology of production of vegetable milk from pumpkin seeds, its physicochemical properties in the form of a finished product, the nutritional value of the drink, the use of the product both during mono-consumption and its introduction into the menu of specialized restaurant establishments. The scientific work used standard methods for researching the quality and safety indicators of raw materials and finished products, mathematical modeling of beverage recipe compositions. A generalized analysis of the quality of plant-based lactose-free beverages was conducted using the Harrington partial desirability function method. The multiplicative model obtained using the generalized desirability function clearly shows that the developed plant-based beverages have higher quality characteristics compared to similar products. The introduction of the technology of vegetable drinks from pumpkin seeds into specialized restaurant establishments is scientifically sound and appropriate in terms of technological, economic efficiency, and social significance.