DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES

The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical...

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Bibliographic Details
Published in:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry Vol. 21; no. 4; pp. 555 - 561
Main Authors:	ELENA А. SOLOMATINA, NIKOLAY М. SOLOMATIN, VLADIMIR N. SOROKOPUDOV, OLGA A. SOROKOPUDOVA, NINA I. MYACHIKOVA, ADINA FRUM, CECILIA GEORGESCU
Format:	Journal Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 01-12-2020
Subjects:	antioxidants fruit beverages functional products sensorial analysis technology
Online Access:	Get full text
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Summary:	The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical indicators, content in compounds that possess antioxidant properties and a sensorial assessment. Beverages obtained from chokeberry, hawthorn and rose hip, had the highest levels of biologically active substances and strawberries, blackberries, black currant and cherry, the highest overall rating for the sensorial analysis. All the developed beverages have great market potential due to their content in bioactive compounds and their appeal to consumers.
ISSN:	1582-540X 1582-540X