Elaboration of carbonated beverages from wheatgrass

Abstract

A carbonated beverage from organic wheat herb was elaborated. Wheat was grown in 22 x 17 cm plastic trays with 25 g seed per tray. Wheat was harvested on the tenth day after sprouting. Seven treatments were carried: T 0 control; wheatgrass juice, T 1 clarified wheatgrass juice, with CO 2 , T 2 wheatgrass juice, non-clarified, with CO 2 , T 3 clarified wheatgrass juice, with stevia, T 4 wheatgrass juice, non-clarified , with stevia, T 5 clarified wheatgrass juice, with CO 2 and stevia, T 6 wheatgrass juice, non-clarified, with CO 2 and stevia. Chemical, nutritional and sensorial analyzes of the juice were performed between days 0, 30 and 90, soluble solids (º Brix), pH, acidity (%), ascorbic acid (mg / 100g), reducing sugars and attributes; color, aroma, taste and acceptability were determined. The beverages elaborated with and without clarification from wheatgrass juice plus stevia with CO 2 , showed similar content of vitamin C, acidity and pH, with similar perception of the sensorial attributes color, aroma and flavor and an equal degree of acceptability. Beverages of treatment T 5 and T 6 had significantly different contents of º Brix and reducing sugars. The most probable number of total coliforms and Escherichia coli was less than the range allowed by the sanitary regulation of food.

Postharvest treatments with calcium-based bioactivators to preserve table grape quality (Vitis vinifera L) cv. Red Globe during storage

“…The opposite dynamics were observed for mass concentration of titratable acids, which values by the end of storage exceeded the control variant by 0.5-1.2 g / dm 3 .…”

“…Modern research should be focused on the study of safe, simple and innovative technologies, such as heat treatment, modified gas environment [1,2], using of special packaging and sorbents [3], treatment with ethylene inhibitors [4], ozone [5], bacterial and biologically active preparations [6][7][8][9], growth regulators [10,11].…”