well as their volume and value. It was pointed out that the residuals have had valuable products and a large amounts of money could be obtained by recycling. Any residual-could be raw material for the production of various products. Therefore, residuals should be treated as a secondary material reserves. Over 60 million tons of grapes are produced every year in the world, with almost 23 million tons of share of European grape suppliers (Food and Agriculture Organization of the United Nations, 2014). Approximately 15% of grapes produced annually are being processed. Solid residuals are presented in up to 30% of the raw
The group of consumer goods used in regular and daily nutrition, as well as the group of products that have a positive effect on the physiological functions of the body and have a certain chemical composition, should include processed beverages. It is extremely important to expand the use of malt extracts in the creation of new non-alcoholic beverages, including functional ones. These extracts must come from sources other than typical malt forms, such as food grains and legumes (horse beans, buckwheat, peas, etc.). Buckwheat is a promising raw material for the production of beverages, especially without barley, wheat and rye gluten. To find the optimal parameters of primary mechanical, heat and moisture exchange processes by computer tests, it is required to develop a physical and mathematical method for grinding malt and mixed malt extracts. The aim of the study is to evaluate new malt extracts used in non-alcoholic beverages. Beverages made from powdered malt and polymalt do not increase the intake of vitamins (B4) and minerals (potassium, calcium and magnesium) in the body, do not cure the deficiency of the nutrient dextrin. They have also not been shown to have a positive effect on physiological processes. The answer to this question lies in increasing the nutritional value of beverages by eliminating gluten, which has a negative effect on some physiological processes in the body. The studied powdered malt and polymalt extracts for functional beverages were evaluated theoretically and practically. The presented results showed that buckwheat extract powder can be used as an ingredient in beverages, as an independent product, and also as a product recommended for people with gluten intolerance
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