Abstract
The raw materials Kiwi, Cucumber and Green apple “Granny Smith” were studied in order to optimize the composition of a multi-component juice, through the methodology of design of response surface based on their sensory and quality characteristics. Model test samples of mono-component, two-component and multi-component drinks from the listed raw materials were developed by cold pressing. Characterization of the developed test samples was carried out on the basis of the physicochemical, sensory and spectral tests carried out on the day of their receipt.As a result of the obtained mathematical models for the content of total polyphenols, antioxidant capacity, evaluated by determining the radical scavenging ability (DPPH-test) and sensory evaluation, the composition of developed test samples of drinks based on fruits and vegetables was optimized, the following composition is recommended: drink from kiwi — from 0 to 50 % or from 75 to 100 %,cucumber — from 0 to 15 % and green apple “Granny Smith” — from 25 to 100 %.
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