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DEVELOPMENT OF BEVERAGE TECHNOLOGY WITH INCREASED BIOLOGICAL VALUE AND REDUCED CALORIES
https://doi.org/10.31073/foodresources2022-18-07
Svitlana Matko, Liudmila Melnyk, Serhiy Tkachenko
Pages: 70-79
https://doi.org/10.31073/foodresources2022-18-07
Svitlana Matko, Liudmila Melnyk, Serhiy Tkachenko
Pages: 70-79
Abstract
Subject of research – Use of wild-breed raw materials, namely hawthorn and cornel, as well as stevia as a sweetener when developing recipe of new drinks recipe with reduced calories. Purpose of research – Human diet should contain sufficient quantity of natural BAS: essential amino acids, polyunsaturated fatty acids, macro-and micronutrients, vitamins, dietary fiber. This task can be easily realized by consuming products, in particular, juice drinks based on non-traditional wild raw materials (hawthorn, cornel). Organoleptic characteristics of the drink will be positively impacted by the addition of cornel and stevia extract to the recipe, which will create perfect balance of sour and sweet taste. Also, use of cornel will increase acidity of the product, which in turn will allow reducing harsh thermal effects of pasteurization by reducing the temperature. Methods – Determination of the mass fraction of moisture and dry substances in the raw material has been carried out by the method of drying to constant weight and by the method of determining total and active acids by potentiometric titration and pH-metry, respectively. Determination of glycemic index (GG) in newly developed canned food, which involves determining the amount of carbohydrate component хі (sucrose, glucose, fructose) per 100 g of finished product. Organoleptic parameters of the developed drinks have been evaluated by the method of sensory analysis on a 5-point scale according to the Delphi method. Results of research – The technology of the drink "Apple-cornel morse with hawthorn" has been developed. The balanced concentration of stevia extract has been established organoleptically, that constitutes 0.065% of the raw material, which allows to obtain a low-calorie product of high quality. In the juice of wild-breed materials (cornel, hawthorn) the content of organic acids has doubled. In addition, polyphenolic compounds prevent the destruction of organic acids, while the increased acidity prevents development of microorganisms which ensures economical pasteurization. Scope of research results application – The results of the conducted research will be used for production of drink "Apple-cornel morse with hawthorn" which has high content of biologically active substances and is low in calories that will be helpful in strengthening human immune system.
Keywords: morse, wild-breed raw materials, cornel, hawthorn, stevia extract, glycemic index
Subject of research – Use of wild-breed raw materials, namely hawthorn and cornel, as well as stevia as a sweetener when developing recipe of new drinks recipe with reduced calories. Purpose of research – Human diet should contain sufficient quantity of natural BAS: essential amino acids, polyunsaturated fatty acids, macro-and micronutrients, vitamins, dietary fiber. This task can be easily realized by consuming products, in particular, juice drinks based on non-traditional wild raw materials (hawthorn, cornel). Organoleptic characteristics of the drink will be positively impacted by the addition of cornel and stevia extract to the recipe, which will create perfect balance of sour and sweet taste. Also, use of cornel will increase acidity of the product, which in turn will allow reducing harsh thermal effects of pasteurization by reducing the temperature. Methods – Determination of the mass fraction of moisture and dry substances in the raw material has been carried out by the method of drying to constant weight and by the method of determining total and active acids by potentiometric titration and pH-metry, respectively. Determination of glycemic index (GG) in newly developed canned food, which involves determining the amount of carbohydrate component хі (sucrose, glucose, fructose) per 100 g of finished product. Organoleptic parameters of the developed drinks have been evaluated by the method of sensory analysis on a 5-point scale according to the Delphi method. Results of research – The technology of the drink "Apple-cornel morse with hawthorn" has been developed. The balanced concentration of stevia extract has been established organoleptically, that constitutes 0.065% of the raw material, which allows to obtain a low-calorie product of high quality. In the juice of wild-breed materials (cornel, hawthorn) the content of organic acids has doubled. In addition, polyphenolic compounds prevent the destruction of organic acids, while the increased acidity prevents development of microorganisms which ensures economical pasteurization. Scope of research results application – The results of the conducted research will be used for production of drink "Apple-cornel morse with hawthorn" which has high content of biologically active substances and is low in calories that will be helpful in strengthening human immune system.
Keywords: morse, wild-breed raw materials, cornel, hawthorn, stevia extract, glycemic index
References
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9. European Food Safety Authority. Scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive. EFSA Journal 2015;13:4316, 29.
10. Priscilla Samuel, Keith T Ayoob, Bernadene A Magnuson, Ursula Wölwer-Rieck, Per Bendix Jeppesen, Peter J Rogers, Ian Rowland, Rebecca Mathews. (2018). Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential. The Journal of Nutrition. V.148. Іssue 7. P. 1186S–1205S. doi: 10.1093/jn/nxy102.
1. Goiko I., Simakhina G. (2014). Perspektyvy vykorystannya dykoyi syrovyny dlya otrymannya bezalkogolnykh napoyiv antyoksydantnoyi diyi [The prospects of wild raw material using for the soft drinks with antioxidant action production]. Naukovi pratsi NUHT [Scientific works of NUFT]. Volume 20. №6. P. 219–226. [in Ukrainian]
2. Yasinska I., Ivanova V. (2013). Bezalkogolni napoyi antyoksydantnoyi diyi z fitoekstraktamy [Non-alcoholic juice drinks of antioxidant action with phytoextracts]. Naukovi pratsi ONAHT [Scientific works of ONAFT]. Issue 40. Vol.2. P.55-58. [in Ukrainian]
3. Lukomsky Y. (2016). Trends and directions of development of the juice market in Ukraine. Young Scientist. Vol. 7 (34). Р. 73-77.
4. Efremov Y., Odarchenko M., Mikhailov S. (2010).Tehnologichni aspekty i mozhlyvosti pererobky dykorosloyi pryano-aromatychnoyi syrovyny [The technological aspects and processing possibilities of wild and spicy-aromatic raw materials]. Naukovyi vistnyk Poltavskogo universytetu ekonomiky ta torgivli [Scientific Bulletin of Poltava University of Economics and Trade]. № 1 (46). P. 102-106. [in Ukrainian].
5. Shailendra Dwivedi, Kamla Kant Shukla, Placheril J. John. (2013). Vitamin C in Disease Prevention and Cure. Indian Journal of Clinical Biochemistry. Vol. 28(4). P. 314–328. doi: 10.1007/s12291-013-0375-3.
6. Adamchuk T. (2012). Steviya ta pidsolodzhuvachi na yiyi osnovi [Stevia and sweeteners based on it]. Problemy kharchuvannya [Nutrition problems]. №1-2. P. 57-60. [in Ukrainian]
7. Ashwell M. (2015). Stevia, nature's zero-calorie sustainable sweetener: a new player in the fight against obesity. Nutrition Today. Volume 50. Issue 3. P.129-134. doi: 10.1097/NT.0000000000000094.
8. Geuns JMC, Buyse J, Vankeirsbilck A, Temme EHM. (2007). Metabolism of stevioside by healthy subjects. Experimental Biology and Medicine. Volume 232. P.164–73.
9. European Food Safety Authority. Scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive. EFSA Journal 2015;13:4316, 29.
10. Priscilla Samuel, Keith T Ayoob, Bernadene A Magnuson, Ursula Wölwer-Rieck, Per Bendix Jeppesen, Peter J Rogers, Ian Rowland, Rebecca Mathews. (2018). Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential. The Journal of Nutrition. V.148. Іssue 7. P. 1186S–1205S. doi: 10.1093/jn/nxy102.
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