The development of a beverage with a dispersion structure from pea grains of domestic selection

Abstract

In the new global economy, the problem of deficiency of quality protein consumption seems to be acute despite of the lack of hungering and food redundancy. Milk products are supposed to be one of the main resources of protein. The assortment of milk products is quite wide nowadays but it’s not enough when we consider the variety and volume of production of foodstuffs for healthy diets, vegetarians, and consumers with lactose deficiency. The results of this investigation are based on the collaborative research of the scientists from Omsk State Agrarian University, Bashkir State Agrarian University, and Saratov State Agrarian University. The development of healthy foodstuffs with the use of legumes of domestic selection started in 2014. The objective of this research is to work out and make sufficient scientific evidence of pea cultivars usage in the technology of production of a drink with a dispersion structure. Selected pea cultivars of Bashkir Scientific and Research Institute of Agriculture are used. Combined analysis of technological criteria and indicators, which make nutritive and biological value of selected pea cultivars of Bashkir Scientific and Research Institute of Agriculture (harvest 2019), allows recommending pea cultivar “Chishminsky 229” as the main resource for production of a non-alcoholic beverage with a dispersion structure. The cultivar contains high concentration of amino-acids (tryptophan, lysine, and methionine). It is rich in protein and starch. We suppose the developed beverage will help to solve the problem of protein deficiency and make up a deficiency of nutrients and food fibres.