Name
Limareva Natalia Sergeevna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
North Caucasus Federal University
Web site url
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Articles count: 3
This article is about he development of functional beverages technology based on using tomato juice with apple and beetroot pectin concentrates
This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties
The article presents data on the development of
recipes and technologies for the production of
functional drinks based on cabbage juice. Theoretical
and experimental justification of the selection of
ingredients of plant origin for the modeling of drinks
with a high content of pectin substances is offered in
the article. The use of carrots, beets and cranberries is
considered as an additional raw material for the
purpose of expanding the range and improving the
organoleptic properties of beverages. The fractional
composition of pectin substances used in the raw
materials was studied. The expediency of introducing
concentrates of pectin substances into beverage
recipes, which define the functional properties of
beverages and their optimal content in the recipes
was determined. The characteristics of basic
parameters of new drinks based on cabbage juice are
given. The results of the study of the complex
forming property of the developed beverages, which
confirmed their functional orientation, are presented.
Experimental studies have shown that the addition of
pectin increases the complex forming property of
juices. Complex forming ability of cabbage juice
with beet pectin in comparison with the control
sample and other samples is the highest. Taking into
account additional complex of biologically active
compounds based on cabbage juice, this product can
be used as therapeutic, prophylactic and
chemoprotective