Development and shelf-life assessment of soft-drink with honey

Жеплінська, Марія Михайлівна; Mushtruk, Mikhailo; Шаблій, Любов Матвіївна; Shynkaruk, Vasyl; Rudyk, Yaroslav; Chumachenko, Ivan; Marchyshyna, Yevheniia; Omelian, Alina; Kharsika, Iryna

doi:10.5219/1738

Cited by 7 publications

(2 citation statements)

References 34 publications

(19 reference statements)

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“…Also, it should be noted that the lactose content, which ensures the process of lactic-acid fermentation [26], [27] in normalised mixtures, is sufficient to obtain fermented milk coagulum with a titrated acidity of 60 °T. The number of viable lactic acid bacteria in fat-containing fermented-milk bases and their organoleptic quality indicators are shown in Table 2 and Table 3.…”

Section: Figurementioning

confidence: 99%

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Ustymenko

Bal-Prylypko²,

Nikolaenko³

et al. 2023

Potr. S. J. F. Sci.

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This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

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Section: Figurementioning

confidence: 99%

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Ustymenko

Bal-Prylypko²,

Nikolaenko³

et al. 2023

Potr. S. J. F. Sci.

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“…As of 2017, Ukraine ranks third place in terms of production volume, which is 172 thousand tons [4]. Compared to the wild cherry, the cherry has a characteristic astringent taste due to the higher acid/sugar ratio [5], is rich in polyphenolic compounds such as flavonoids [6], and has much more hydroxycinnamic acids, procyanidins, flavonol glycosides and flavonols [7], [8]. The crop's popularity and high taste qualities are due to the high content of dry substances.…”

Section: Introductionmentioning

confidence: 99%

Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

Ivanova

Serdyuk

Malkina

et al. 2022

Potr. S. J. F. Sci.

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The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indicators, the following varieties were selected: Modnytsya (the content of dry soluble substances is 17.1%), Ozhidaniye (the content of sugars is 11.7%), and Solidarnost (the content of titrated acids is 1.79%). The cherry fruits units. By conducting a two-factor dispersion analysis, the feasibility of forecasting the content of the principal components of the chemical composition (dry soluble substances, sugars, titrated acids) in the cherry fruits was determined by average values and a factor that maximally impacts the accumulation of the studied indicators was identified during the studies. The dominant influence of weather conditions during research years was determined. Therefore, the taste qualities of the cherry fruits were proposed to forecast by average varietal value. The average and strong correlation dependences of influencing 19 weather factors on the content of the studied biochemical indicators in the cherry fruits were determined. The accumulation dependence models of dry soluble substances, sugars, and titrated acids were built based on the principal component and least-squares methods. The first-rank weather indicators with the maximum influence particles were identified for the studied biochemical quality indicators. The average monthly air temperature in June maximally impacted the fund accumulation of dry soluble substances in the cherry fruits (delta = 9.9%), the content of sugars - the average monthly precipitation in June (delta = 8.5%), on the content of titrated acids - the total number of precipitation days in June (delta = 18.62%). At the end of the flowering phase before fruit ripening and in the last month of fruit formation, humidity indicators had the greatest influence on the accumulation of the studied biochemical indicators in the cherry fruits (June).of Melitopol purpura and Modnytsya have maximum indicators of the sugar-acid index in the range of 8.9-9.3 relative

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Drinks using extracts of medicinal plant raw materials

Zheplinska,

Mushtruk,

Vasyliv

et al. 2023

humanhealth

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In connection with the deterioration of the health of the population of Ukraine, the primary task should be to enrich the usual diet with products of functional purpose and to add natural biologically active additives that contribute to the removal of radionuclides, toxins, normalization of the body's systems and increased immunity. Therefore, this work is devoted to the study of the process of extracting biologically active substances from medicinal plant raw materials (plantain and hypericum) with the aim of obtaining extracts, based on which new functional drinks have been developed. The refractometric method was used to determine the content of soluble solids. The content of trace elements was determined using the atomic adsorption method. It was established that for a significant increase in the transition of biologically active substances to the extract, a rather long time is necessary, and the duration of the infusion that we took is insufficient to extract a large number of valuable components from medicinal plant raw materials. Therefore, the best parameters of the process of extracting valuable components from plantain and and hypericum were studied. For plantain, the obtained parameters should correspond to hydromodule 3, temperature 60º C and extraction duration 35 min., for hypericum - hydromodule 3, process temperature 70º C, extraction duration 35 min. The content of soluble solids and the quantitative composition of such trace elements as copper, iron, manganese and zinc were determined in the obtained extracts at different extraction temperatures. Based on the obtained results, new drinks were developed using the traditional Ukrainian raw materials of apples, carrots and table beets and the ratio of the components included in the "Inspiration" and "Inspiration plus" drinks. The practical value of the work lies in the development of drinks that have health and preventive properties and therefore can be used for consumption by people of different age categories to replenish the body with biologically active substances. The use of fructose syrup instead of sugar syrup allows people with diabetes to consume such drinks.

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Development and shelf-life assessment of soft-drink with honey

Cited by 7 publications

References 34 publications

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

Drinks using extracts of medicinal plant raw materials

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