THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
Nowadays, the range diversification of functional whey-based beverages has lots of interest. The use of plant extracts or their compositions in the formulation of such beverages is relevant as it increases concentrations of biologically active substances including those having an antioxidant effect....
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2015-12-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/39/15.pdf |
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| author | Cherevach E.I. Tenkovskaya L.A. |
| author_facet | Cherevach E.I. Tenkovskaya L.A. |
| author_sort | Cherevach E.I. |
| collection | DOAJ |
| description | Nowadays, the range diversification of functional whey-based beverages has lots of interest. The use of plant extracts or their compositions in the formulation of such beverages is relevant as it increases concentrations of biologically active substances including those having an antioxidant effect. Therefore, the purpose of this study was the development a technology of functional whey-based beverages and compositions of plant extracts from the Far East region and mangosteen (Garcinia mangostana L. ). The extraction of biologically active substances from hips, cranberries, black chokeberry berries, Amur grapes, actinidia kolomikta berries is optimized with the method of mathematical modeling; the synergetic antioxidant effect of the extracts’ compositions with an extract of mangosteen has been established. The recipes and technological process of beverages «ACTIVE» have been developed; the concentrations of stabilizers and fillers, providing a stable gel-like structure of the beverage have been determined. Using the complex of parameters the quality evaluation of whey-based beverages compared to the analogue has been done. The proposed technology allows us to obtain gelled whey-based beverages, which are natural food products. They have higher organoleptic characteristics, significant concentrations of functional antioxidant ingredients (flavonoids, xanthones, and vitamin C) and storage time compared to the analogue. |
| format | Article |
| id | doaj-art-751f6cfe68fd43ba8360d3bfb021cb7e |
| institution | DOAJ |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2015-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-751f6cfe68fd43ba8360d3bfb021cb7e2025-08-20T02:56:24ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482015-12-0139499105THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTSCherevach E.I.0Tenkovskaya L.A.1 Far Eastern Federal University Far Eastern Federal UniversityNowadays, the range diversification of functional whey-based beverages has lots of interest. The use of plant extracts or their compositions in the formulation of such beverages is relevant as it increases concentrations of biologically active substances including those having an antioxidant effect. Therefore, the purpose of this study was the development a technology of functional whey-based beverages and compositions of plant extracts from the Far East region and mangosteen (Garcinia mangostana L. ). The extraction of biologically active substances from hips, cranberries, black chokeberry berries, Amur grapes, actinidia kolomikta berries is optimized with the method of mathematical modeling; the synergetic antioxidant effect of the extracts’ compositions with an extract of mangosteen has been established. The recipes and technological process of beverages «ACTIVE» have been developed; the concentrations of stabilizers and fillers, providing a stable gel-like structure of the beverage have been determined. Using the complex of parameters the quality evaluation of whey-based beverages compared to the analogue has been done. The proposed technology allows us to obtain gelled whey-based beverages, which are natural food products. They have higher organoleptic characteristics, significant concentrations of functional antioxidant ingredients (flavonoids, xanthones, and vitamin C) and storage time compared to the analogue.http://fptt.ru/stories/archive/39/15.pdfbeverageswheyplant extractsfunctional ingredientsmangosteenbiological valuethe total antioxidant contentsynergetic effecttechnological process |
| spellingShingle | Cherevach E.I. Tenkovskaya L.A. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS Техника и технология пищевых производств beverages whey plant extracts functional ingredients mangosteen biological value the total antioxidant content synergetic effect technological process |
| title | THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS |
| title_full | THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS |
| title_fullStr | THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS |
| title_full_unstemmed | THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS |
| title_short | THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS |
| title_sort | development of technology of functional beverages based on whey and plant extracts |
| topic | beverages whey plant extracts functional ingredients mangosteen biological value the total antioxidant content synergetic effect technological process |
| url | http://fptt.ru/stories/archive/39/15.pdf |
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