Investigation of the biologically active substances contained in forest fruits for the purpose of using them as a raw material for the production of functional beverages

In the article an analysis of yoghurt with the addition of the bio-active substances bee honey and bee pollen was made. The possibilities for predicting the active acidity of the dairy product by amplitude of ultrasonic signal during storage have been explored. An experimental setup consisting of an ultrasound system, an oscilloscope and a personal computer with ultrasound processing software has been used. The results obtained show that ultrasound characteristics are a suitable tool for yoghurt storage analysis. They implement HACCP recommendations for the use of non-contact measurement methods because they meet the requirement of hygienic measurement standards as they do not affect the structure and composition of yogurt when measured.

Section: Resultsmentioning

confidence: 99%

Yoghurt Analysis With Addition of Honey and Bee Pollen by Ultrasonic Characteristics During Storage

Pavlova¹,

Valentinova²

2019

Development of New Assortments of Phytojams With Incorporation of Plant Ingredients

Stefanova¹,

Georgieva²,

Krastev³

et al. 2018

Influence is investigated of the main components of the newly developed assortments of phytojems -fruit part, vegetable ingredients, fertilizers, sweeteners and organic acids on the sensory evaluation. The main tasks in the development of the phytojams are to preserve the consistencе upon addition of pectin; increasing the nutritional value of the main raw material by introducing dry and thickened plant extracts and lowering the energy value of new assortment products at the expense of reducing the amount of sugars in the recipes or replacing them with fructose. By physicochemical parameters the studied variants differ from the traditionally produced low-caloric jams with the higher content of phenolic compounds. Sensory evaluation was conducted at the ten ball system. Five model variants have been evaluated with a total sugar content of less than 10%. They have better organoleptic qualities, appearance and functionality.

Yield Analysis of Essential Oils Extracted by Steam Distillation

Zlatev¹,

Shivacheva²

2018

A comparative analysis of models describing the change in yield of essential oil over time is presented in the article. Nonlinear models, third-order polynomial and second exponential model describe with sufficient precision the change of experimental data over time. These models can be used to predict the extraction time of essential oils. The results can be useful in planning and managing the production of essential oils. For this purpose, further research is needed to determine the diffusion coefficient and to analyze the impact of the individual elements of the process on the production of essential oils.