Barley milk is a valuable source of high-quality proteins and balanced nutrients, making it a promising component of dairy and cereal products. Optimisation of its production processes requires comprehensive product characterisation, particularly with regard to the physical stability of proteins. Various analytical methods can be used to evaluate the qualitative characteristics of plant-based drinks. In this study, differential scanning calorimetry (DSC) was used to study the thermodynamic stability and denaturation of proteins, and Fourier transform infrared spectroscopy was used to qualitatively analyse the functional groups that determine the product’s structural features. It was found that barley milk has high nutritional value, including significant contents of proteins, saturated fatty acids, dietary fibre, B vitamins and minerals. β-glucan in barley (1.5–8%) helps stabilise the viscosity of the drink, playing a key role in its overall stability. FTIR spectroscopy data confirmed the presence of characteristic peaks of carbohydrates, indicating a high complex sugar content. The DSC results showed that both the initial and peak denaturation temperatures increase with protein concentration. At a low concentration of barley milk (1.5%), one pronounced endothermic peak was observed, whereas at higher concentrations the peaks became clearer and more defined. The data obtained have significant implications for food technology and human health, contributing to the development of more sustainable and functional food products.

One of the key positions of food security is "improving the health of the population" as the most complete satisfaction of human needs for basic nutrients - proteins, fats, carbohydrates, vitamins, minerals. A balanced diet has a huge impact on all aspects of the human body's vital activity. Continuously occurring life processes are impossible without the introduction of nutrients from the outside. Nowadays, human nutrition is of particular importance precisely during illness. This study is aimed at developing a functional drink based on vegetable "milk" using different ratios of mung bean, water and stabilizer. The results obtained made it possible to select the formulation of vegetable milk from mung bean by applying the developed mathematical model. One of the most important indicators of milk quality is acidity, which characterizes the freshness of milk, its suitability for further processing and pasteurization. The article describes the results of fitting various models to the acidity data of vegetable milk. An increase in acidity leads to the fact that proteins become less resistant to heat. A model in three-dimensional space is also presented, characterizing the dependence of acidity on the components of vegetable milk.

This study comprehensively assesses the effect of ultrasonic treatment on the physicochemical, nutritional, and rheological properties of mung bean (Vigna radiata) milk. Ultrasonic treatment (24 kHz, 200–300 W, 5–20 min at 25 ± 2 °C) was applied after preliminary aqueous extraction (60–70 °C, 15–20 min) and compared with conventional aqueous extraction (control). Ultrasound significantly increased protein extractability (from 0.11% to 0.15%, p = 0.008) and improved the amino acid profile (8–18% increase without signs of degradation). The content of potassium, phosphorus, and magnesium increased by 6–12% (p < 0.001 for K and P, p = 0.001 for Mg), indicating more efficient release of intracellular components. B-group vitamins remained stable, while fat-soluble vitamins (A, E) were not detected. Total mesophilic microflora was reduced to 1.2 × 10⁴ CFU/mL (p = 0.021), with no pathogenic microflora detected. Rheological measurements confirmed pseudoplastic behavior (n < 1), an increase in viscosity up to 20.0 cP, and the formation of a more homogeneous dispersion. Thus, ultrasonic treatment performed under controlled non-thermal conditions after preliminary aqueous extraction effectively improves the structural, functional, and nutritional quality of mung bean plant-based milk.

Formulations of structured dairy products that demonstrate good organoleptic properties are considered the most promising in terms of meeting consumer demands, increasing market share, and enhancing the competitiveness of domestic dairy production. The selection of dairy bases (low-fat curd, pumpkin cryopowder, and cream), which possess diverse structural-mechanical characteristics and functional-technological properties, is scientifically justified and aimed at developing a range of structured dairy products containing functional food components. Viscosity was chosen as the target function for optimization, as it is a key indicator characterizing the consistency and structure of viscous products, such as the curd-based product being developed. An analysis of the response surface revealed that the optimal viscosity zone for the curd product is achieved when the mass fraction of curd is 89.6%, the mass fraction of cryopowder is 5.4%, and the fat content in the cream is 31.3%. The characteristic viscosity for curd products ranges from 1400 to 2500 mPa·s. The analysis of prediction error distribution for viscosity values yielded satisfactory results: a significant portion of the data points remained close to the trendline, confirming the adequacy of the model. This indicates the formation of a product structure in which the fermented protein coagulate plays a key role. Therefore, the viscosity, consistency, and consumer properties of the final product largely depend on its concentration.

Ғылыми зерттеудің мақсаты - функционалды өсімдік негізіндегі сусындардың оңтайлы органолептикалық сипаттамаларын анықтау. Сүт-жаңғақ, сүт-дәнді-дақыл және сүт-дәнді-бұршақ жүйелер негізінде өсімдік сусындарын өндіруге арналған компоненттерді таңдау жаңғақтарда, дәнді-дақылдарда және бұршақ тұқымдастарында ақуыз, липидтер және тағамдық талшықтардың құрамына байланысты жүргізілді. Зерттеу барысында рецептуралар әзірленіп, сыналып, әртүрлі өсімдік сусындарының үлгілері дайындалып, дәмдік бағалаудан өтті. Зерттелген композициялар МемСТ талаптарына толық сәйкес келетін жоғары органолептикалық көрсеткіштерге ие болды. Функционалды сусын үлгілерін органолептикалық әдіспен зерттеді. Сусындардың дәмдік сипаттамаларын бағалау үшін жетілдірілген бес балдық органолептикалық бағалау шкаласы қолданылды. Органолептикалық бағалау келесі көрсеткіштер бойынша жүргізілді: сыртқы түрі, түсі, хош иісі, дәмі және консистенциясы. Жергілікті өсімдік шикізатын, сондай-ақ өсімдік негізіндегі сусындарды өндіруде тұрақтандырғыштар мен табиғи тәттілендіргіштерді, әсіресе гуар камеді, ксантан камеді және ваниль сығындысы қолдану жоғары органолептикалық қасиеттері бар жаңа өсімдік сусындарының ассортиментін жасауға мүмкіндік береді. Зерттеу нәтижесінде №1 үлгінің - жаңғақ жемісі, су және гуар камедінің (1:1:1 қатынасында) қоспасы - ең жоғары профилограмма көлеміне ие екені анықталды.

This study investigated the influence of carrot cryopowder, obtained by cryogenic grinding, on the rheological, physicochemical, and structural characteristics of a structured curd product. The experiment was conducted using a three-factor Box–Behnken design, varying the mass fraction of curd (70–90%), carrot cryopowder content (2–6%), and fat content in cream (7–33%). Viscosity values ranged from 914 to 2810 mPa·s, with the highest value of (2810 mPa·s) recorded in experimental sample No. 5. The best overall characteristics were observed in this sample, which showed a β-carotene content of 2.76 ± 0.03 µg/g, while the concentrations of vitamins B1, B2, B3, B5, B6, and folic acid were 20–31% higher compared to the control sample. The regression model (R² = 0.9164) identified the optimal formulation: 89.6% curd, 5.4% carrot cryopowder, and 31.3% fat in cream. Storage stability studies conducted over 28 days at 4 ± 1 °C demonstrated additional practical advantages. The addition of carrot cryopowder significantly reduced syneresis to 12.4 ± 1.1% on day 28 (compared to 28.7 ± 2.3% in the control), improved microbiological stability, and maintained acceptable sensory properties with an overall acceptability score of 6.8 ± 0.6 points after 28 days. FTIR analysis confirmed that the carrot cryopowder was not merely mechanically dispersed within the matrix but actively participated in the formation of new intermolecular interactions, leading to the modification of the product’s chemical structure. The obtained results showed that the incorporation of carrot cryopowder not only increased the nutritional and functional value of the curd product but also enhanced its structural stability and potential shelf life without negatively affecting the main technological indicators.