The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials

Щетилина, Ирина

doi:10.20914/2310-1202-2016-2-183-188

Cited by 3 publications

(1 citation statement)

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“…На данный момент, ряд предприятий производят широкий ассортимент функциональных продуктов и напитков. Проанализировав ассортимент и их целевую аудиторию, была поставлена задача, разработать рецептуры напитков, для людей занимающихся фитнесом и ведущих здоровый образ жизни [6]. Ранее был разработан ассортимент напитков с заданными биокорректирующими свойствами: «Черносмородиновый с лимоном», «Клюквенный с малиной», «Клюквенный с корицей и имбирем».…”

Section: результаты и обсуждениеunclassified

Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

Manukovskaya

Щетилина

Kudryakova

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

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Section: результаты и обсуждениеunclassified

Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

Manukovskaya

Щетилина

Kudryakova

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

Self Cite

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Optimization of technological parameters of the ultrasonic extraction process when producing functional purpose drinks

2021

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In this experimental work, the method of ultrasonic extraction was used to intensify the preparation of the extract. The maximum extraction of nutrients during the preparation of extracts with the maximum preserved initial bio-corrective effect on the body is possible with the help of ultrasonic extraction. The article presents experimental data on the determination of the content of macronutrients in the obtained drinks, such as potassium, sodium, calcium, magnesium, which, in comparison with other nutrients, are the most stable during the production and storage of drinks. As a result of experimental studies, it was found that, in comparison with control samples, the content of macronutrients in drinks prepared using the ultrasonic extraction method increases by 45 %, which makes up the body’s daily need for these nutrients from 3 % to 25 %. In drinks prepared using ultrasonic extraction, the vitamin C content increases by 50 %, and meets the daily requirement by 100 %. The values of antioxidant activity in samples prepared using the method of ultrasonic extraction exceed the control samples by 45-50 %. The studies carried out prove the high biological value of beverages.

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The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials

Manukovskaya

Щетилина

Pisklyukova

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.

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The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials

Abstract: Shchetilina I. P. The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials. Vestnik VSUET [Proceedings of VSUET]. 2016. no. 2 pp. 183-188. (in Russ.

Cited by 3 publications

References 0 publications

Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

Optimization of technological parameters of the ultrasonic extraction process when producing functional purpose drinks

The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials

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