National beverages in a healthy diet system

¹ Graduate School of Biotechnology and Food Production, Peter the Great St. Petersburg Polytechnic University, St. Petersburg, Russia
² Department of Hotel and Restaurant Business, Saint-Petersburg State University of Economics, St. Petersburg, Russia
³ Institute of secondary vocational education. Peter the Great St. Petersburg Polytechnic University, St. Petersburg, Russia

^* Corresponding author: irinabazhenova@mail.ru

Abstract

Migration of people with different ethnic and cultural origins observed during past decade worldwide resulted in the introduction of national beverages into food markets. In this study, we have investigated and critically appraised properties and marketing potential of the Kyrgyz-Kazakh beverage Maksim. This national non-alcoholic beverage is produced by mixed fermentation of milk in the presence of fried cereal such as barley, proso millet, oats, and corn. Pure cultures of lactic acid bacteria are used as a leaven for fermentation. Maksim is used as a thirst-quenching and tonic beverage. It could be also considered as functional food. While being dense, it serves as an excellent source of nutrients, fiber, vitamins, microelements, and other biologically active ingredients that offer health benefits that extend beyond basic nutrition. However, this beverage is not recommended for those affected by gluten sensitivity disorders. Here, we reviewed a number of different national beverages, assess physico-chemical properties of Maksym, and evaluate marketing strategies for the introduction of this beverage to Russian food markets. Although being unfamiliar to most of Russian consumers, this beverage is of interest due to its nutritional and thirst-quenching properties, and that a better advertisement strategies are needed to advance this healthy drink to food market. These strategies could include tasting, explanation of production process, historical and cultural origins of this beverage to general public.