title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð½ÐµÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÑ ÐºÐ¾ÑÐµÐ¹Ð½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð¸Ð· Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð½ÐµÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of consumer properties of insolute coffee drinks from new non-traditional raw materials
Creators: name: ÐÐ°Ð»Ð°Ð³Ð°Ð½Ð¾Ð², ÐÐ¸ÐºÑÐ¾Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐºÐ¾ÑÐµÐ¹Ð½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
ÑÐµÐ¼ÐµÐ½Ð° Ð±Ð°Ð¼Ð¸Ð¸
ÑÐµÐ¼ÐµÐ½Ð° Ð¾ÐºÑÑ
ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ
Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ²
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
coffee drink
okra seeds
development of preparation technology
assessment of consumer properties
organoleptic properties
physico-chemical quality indicators

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description: The subject of the graduate qualification work is Â«Formation of consumer properties of insoluble coffee drinks from new non-traditional raw materialsÂ». The study is devoted to the study of the possibility of using okra seeds as an unconventional raw material for the production of coffee drinks in the context of the implementation of the principle of import substitution and the formation of the concept of a healthy lifestyle in Russia. In the course of the study, the following tasks were set and solved: an analysis of the current state of the market for insoluble coffee drinks was carried out; a technology for preparing coffee drinks from okra seeds has been developed; carrying out an assessment of the organoleptic and physico-chemical indicators of the quality of insoluble coffee drinks from okra seeds and a comparative assessment of the influence of the composition of raw materials on the consumer properties of insoluble coffee drinks from okra seeds; recommendations for improving the quality of insoluble coffee drinks from okra seeds have been developed. The research was carried out based on the laboratory of commodity science and examination of consumer goods of the Higher School of Economics and Technology. The work used standard and generally accepted organoleptic and instrumental methods for assessing the quality of coffee drinks. The Google search engine was used to collect data. The processing of experimental data was carried out using the software (data analysis package) Microsoft Excel, STATISTICA 7. The collection, registration and analysis of experimental data was carried out using the software UniChrom, AMDIS. The work used the statistical databases of Rosstat, the databases of the scientific press Scopus, PubMed, Elibrary, ScienceDirect. It has been established that okra seeds, subject to the recommended processing regimes, have organoleptic and physicochemical characteristics. Based on the analysis of okra seeds, it is recommended to use them as a raw material to produce insoluble coffee drinks. The results of the study can be applied by trade and manufacturing enterprises to optimize the product range and develop more rational recipes and production processes.