Development of a functional oatmeal jelly formulation

   Introduction. Currently, the production of functional beverages that improve physiological processes in the body and boost immunity is becoming increasingly popular. They are intended for all population groups and are recommended for daily nutrition. In the context of implementing and supporting national traditions in the human diet, there is a need to develop food products, including beverages, that promote the formation and development of a healthy diet [1, 2].

   The goal of the research is to develop a formulation for functional oatmeal jelly. The objects and methods of the research.

   The object of the research is oatmeal jelly (control sample) with added pectin; collagen; pectin-collagen combination; puree from wild fruits; extract from wild fruits.

   The methods. The organoleptic and physicochemical properties of oat jelly with the addition of pectin, collagen and wild fruits were studied using generally accepted methods. To evaluate the quality indicators of oat jelly with functional ingredients, a tasting of the drink was conducted.

   The results. Recipes for oat jelly with targeted functional properties were developed, the organoleptic and physicochemical properties of oat jelly with the addition of pectin, collagen and wild fruits were determined, and a tasting evaluation of the functional oat jelly was carried out.

   Conclusion. Experiments have shown that the optimal dosage for oatmeal jelly is 15 % pectin, 10 % collagen, 10 % pectin-collagen combination, 25 % rosehip, dogwood, and sea buckthorn puree, and 25 % rosehip, dogwood, and sea buckthorn extract.

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