PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF PLANT-BASED DRINKS FROM NON-TRADITIONAL CROPS

This paper presents the results of a comprehensive study of the physicochemical, organoleptic, and colorimetric characteristics of plant-based beverages obtained from oat, amaranth, and triticale grains, with the aim of assessing their technological suitability as a matrix for the production of fermented plant products. The key chemical composition parameters (protein, fat, carbohydrates, and dry matter), rheological properties (viscosity), acidity (pH), and osmolarity of the beverages were determined. The oat beverage was found to have the most balanced profile: increased water-soluble protein content, high viscosity, optimal osmolarity, and a stable pH, owing to the presence of β-glucans, which ensure colloidal stability and the formation of a uniform texture. Organoleptic evaluation revealed the superiority of the oat beverage in terms of aroma, flavor, and structural properties. Colorimetric measurements confirmed its high lightness and minimal content of colored compounds. The amaranth beverage demonstrated satisfactory sensory and structural characteristics due to its increased protein and lipid content, while the triticale beverage demonstrated lower technological stability but acceptable flavor. The obtained data demonstrate the technological potential of oat raw materials for advanced processing and the development of fermented plant products for functional purposes, and also point to the potential of amaranth as an alternative raw material component.

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