Features of beer beverage technology using non-traditional raw materials

The aim of this study is to develop a technology for producing beverages using non-traditional raw materials for consumers with gastrointestinal disorders and to investigate the physicochemical properties of the resulting products. A comprehensive approach was used to conduct the study, including an analysis of scientific literature, including the potential for beer consumption by people with gastrointestinal issues, and an examination of functional beverage production technology. The study involved beverage samples produced using quinoa malt, Jerusalem artichoke powder, and berry and vegetable juices. The technological processes for producing beer beverages with an alcohol content of 2.5-3.0% by volume were studied. Physicochemical studies, namely, extract content, color, active (pH 5.2), and titratable acidity, demonstrated that all developed beverage samples meet regulatory standards for this type of product. The organoleptic properties of the beverages were found to have a balanced flavor profile, owing to the inclusion of quinoa malt, Jerusalem artichoke powder, and berry and vegetable juices such as apricot, lingonberry, pumpkin, and carrot. The study demonstrated the potential of using quinoa malt and Jerusalem artichoke powder to create specialized food products. The developed technology not only addresses the needs of certain population groups but also expands the product range by producing functional, gluten-free beverages with an improved nutrient profile. Further research could focus on optimizing flavor balance, studying the stability and shelf life of these products, and evaluating their prebiotic effect in vivo.