The dissertation’s purpose is forming consumer properties of new drinks made of vegetable raw materials, namely of fenugreek seeds. An analysis of the global market of plant-based food products showed an increase in consumer demand for plant-based milk analogues. However, the production of such products in Ukraine is quite insignificant and has a limited raw material base. It was determined that the problem of terminological mismatch in naming of the studied group of products is relevant. It is proposed to use the term “plant-based drink”. However, given the similarity in some properties of beverages from vegetable raw materials to traditional milk, the term “plant-based milk analogue” can be regarded as acceptable. It was revealed that the most important reasons that stimulate consumers to use the studied category of products are concern with the healthy way of life (35.8%), health problems (14.3%) and liking the product taste (12.4%). The choice of consumers mainly depends on taste characteristics (38.1% of permanent consumers and 38.5% of potential ones) and price (21.2% of permanent consumers and 21% of potential ones). 21.5% of consumers consider that the food profiles of traditional milk and the studied products are identical. To form the preset consistence of the plant-based milk analogue from fenugreek seeds, the disperse composition of the seeds was investigated. It was found that ground fenugreek seeds after infusion in water for 15 minutes increases in size almost 2 times and acquires a mucous membrane. Addition of ascorbic acid helps grind the seeds more uniformly (the average particle size in the solution without addition of ascorbic acid is 0.096 mm, and 0.069 mm when it is added; in the solution without ascorbic acid the largest particles of seeds with the size of 1.22 mm accounted for 11.3%, and in the solution with ascorbic acid they made 2.3%). It was confirmed that fenugreek seeds had good functional and technological properties, in particular moisture-retaining (505.5%), water-absorbing (5.6 g/g), fat-absorbing (150%) and foaming capacities (67-125%), and foam stability (72-80% after 15 minutes long settling, 29-40% after 120 minutes long settling). Greek fenugreek seeds have a pronounced bitter taste. Most often, the bitterness of legumes, in particular soybeans, is reduced by the action of high temperatures (up to 180°C). It was established that such regimes increase the feeling of bitterness and promote the appearance of a pronounced mushroom aroma. Studies of the amino acid composition and fractional composition of carbohydrates showed no effect of the Mayer reaction on the taste and aromatic properties of seeds. It was determined that their changes due to heat treatment are due to the enzymatic oxidation of linoleic acid, the amount of which decreased by 48%. By combining the expert method and the method of analysis of hierarchies, meaningful ratios of the components were determined so that the ready product could get acceptable sensor characteristics. It was revealed that the addition of ascorbic acid in the quantity of 25 mg /100 ml of the product helped significantly decrease a feeling of bitter smack in the ready drink due to the reduced quantity of phytic acid. Commodity evaluation of the developed drink confirmed its high consumer properties, nutritional and biological value, and safety for consumption. The protein of the studied beverage is complete (biological value is 95.96%). The developed drink has a low caloric content (36.7 kcal) and a significant amount of dietary fiber (2.9 g/100 g). Results from investigating the change in consumer properties in storage enabled to determine the recommended shelf life of the drink from fenugreek seeds in the closed package: 12 months and 8 days after opening at the temperature 1– 7±2°C. The results of biomedical testing confirm the feasibility of using the developed drink in the diets of people with diabetes, pre-diabetic condition and hypercholesterolemia. It was determined that once introduced in production this drink would have a high social effect due to the increasing scopes of fenugreek cultivation, support to the import substitution policy, the expanding capacities of exports, the expanding assortment of food products for people with specifics of metabolism, supply of the Ukrainian population with domestic plant-based milk analogues affordable by price etc.
