Beverage technology development based on berry marc with a high content of bioflavonoids

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Nykyforov, Radion and Никифоров, Радіон Петрович and Никифоров, Радион Петрович and Ziryanov, Vladislav and Зирянов, Владислав Володимирович and Зырянов, Владислав Владимирович (2018) Beverage technology development based on berry marc with a high content of bioflavonoids. Тематичний збірник наукових праць «Обладнання та технології харчових виробництв» (36). pp. 5-13. ISSN 2079-4827

Preview

Text Slashcheva_article_26_06_2018.pdf Download (631kB) | Preview

Abstract

It is developed two technologies of beverages based on water extracts from the marc of black and red currants (redcurrant-sweetcherry with lemongrass extract, mulberry-blackcurrant with lemon catnip extract). During storage for 6 months in both drinks there is an increase in the dry matter content by 0.2…0.4 percent, a slight decrease in the content of titrated acids and decrease of pH (mulberry-blackcurrant, respectively by 0.03 % and 0.4 units). Most of all, the content of vitamin C changes, its amount is reduced by 62.2…80.8 %, but complete destruction does not occur. It is established that microbiological and toxicological indicators of the developed drinks do not exceed the established maximum permissible concentrations and meet the requirements of standards

Actions (login required)

View Item