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Vol. 29 (2026 year), No. 3, DOI: 10.21443/1560-9278-2026-29-3

Posnova G. V., Ivanova N. G., Panchuk K. A.
Development and evaluation of consumer properties of a fermented plant-based beverage

In response to the growing demand for functional foods, "LactoZen", a fermented plant-based beverage with antioxidant and probiotic properties, has been developed. The product is based on an almond beverage made by grinding almonds pre-soaked in water and then filtering the resulting suspension. To ensure antioxidant activity and increase protein and dietary fiber content, carrot and rosehip powder, wheat germ oil, and defatted apricot kernel flour have been added to the fermented beverage. The addition of apple pectin increases the beverage's dietary fiber content and helps stabilize its texture. Fermentation of the almond beverage has been carried out using a commercial sample of the dry starter culture "Yogurt," which includes pure cultures of Streptococus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus casei at a concentration of 0.2 % of the beverage's weight. The developed production technology includes the stages of almond beverage preparation, hydration of fortifying additives, homogenization, pasteurization, fermentation, and aseptic packaging. The finished fermented beverage is characterized by a uniform creamy color with a slight orange tint and a harmonious flavor with a soft sourness from fermentation, complemented by sweet notes of almond and a light fruity hint of rosehip. The aroma combines lactic and nutty aromas with subtle herbal notes. The consistency is smooth and moderately viscous, which overall ensures a pleasant consumer experience. The nutritional value of a 200 g serving of the developed beverage "LactoZen" is 4.2 g protein, 14.2 g fat, 4.7 g carbohydrates, 73.6 mcg vitamin A, 10.1 mg vitamin C, and 11.4 mg vitamin E, with an energy value of 163 kcal. The product is recommended for the prevention of oxidative stress, strengthening the immune system and supporting intestinal microbiota, especially for vegetarians, people with lactose intolerance and healthy eating advocates.

(in Russian, стр.16, fig. 8, tables. 4, ref 20, AdobePDF, AdobePDF 0 Kb)