Juice Blend Research Articles

Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice

Fruit Jelly was produced from beetroot and pineapple fruits as a value-added product for addressing their gluts during its peak season. The fruits were cleaned and their juices were blended using the following beetroot: pineapple ratio; 50:50, 60:40, 70:30, 80:20, and 90:10. The fruit juice blends were then labeled I, R, O, H, and A, respectively, while the commercial jelly sample K, and beetroot jelly were used only as control. Proximate composition showed that the fruit jellies had a higher nutritional profile than the commercial jelly. The result revealed variation in moisture content (35.11 to 36.17%), Ash content (0.12 to 0.26 %), Carbohydrate content (61.22% to 63.74%), Energy value (257.26 KJ to 262.72 KJ) and protein content (0.88 to 1.77 %). The energy value (262.72 KJ) and carbohydrate content (63.74 %) of the commercial jelly were however significantly (p < 0.05) higher than in the beetroot - pineapple fruits jelly. The protein content of the jelly ranged from 1.52 to 1.76 %. Overall, increasing the blending ratio increased the fat, ash, protein, and moisture contents of the jellies. Besides, the jellies with the least amount of beetroot I (50 % beetroot and 50 % pineapple juice) had the highest carbohydrate content (62.69 %) thus providing the highest amount of energy 261.30 KJ. Physicochemical properties showed the following ranges total soluble solid content 63.84 to 64.89 °Brix, total sugar 43.23 to 43.94 %, reducing sugar 28.30 to 28.77 %, and non-reducing sugar 14.94 to 15.18 %. Titratable acidity and pH showed that an inverse relationship existed between them. The beetroot and pineapple jelly blends produced compared favourably with proximate composition and physicochemical properties of commercial jelly.

Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment

In this work we report the new technical feasibility of combining a large-scale screw pressing facility with an industrial-scale pulsed electric field (PEF) system for a great increase in the yields of plant juice and crude protein extracted from freshly harvested blends of perennial ryegrass (Lolium perenne) (70%) and white clover (30%). A disk separator has been successfully utilized for continuous separation of 400 L of raw juice and successive protein precipitated at pH 5.0 and 60 °C. The yields of pressed juice and crude protein were increased by around 25% and 31%, respectively. The crude protein content reached 37.3 g/100 g in dry matter. In addition to the crude protein, the precipitated sediment contained minerals like Ca, K, Na, Mg and P, which are essential for health and promisingly interesting for future applications such as food alternatives. Microbial status, chemical compositions, macromolecular sizes and fat-protein microstructures of the samples collected at different process steps were explored, which allows for a better understanding of pilot-scale extraction processes and optimization. This study indicated a great potential for protein extraction from green biomass and for future food applications.

Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend

SummaryA blueberry–grape–pineapple–cantaloupe juice blend was copigmented with gallic acid (GA) firstly and treated by high‐pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min, or heat treatment (HT) at 90 °C for 3 min to determine their influence on its physicochemical qualities. The shelf lives of HPP‐, US‐ and HT‐juice blends were 72, 48 and 88 days, respectively. The total anthocyanins (ACs), ascorbic acid and total phenols content in juice blends treated by HPP, US and HT did not change immediately after treatment or during the first 16 days' storage. However, after the three treatments, the total ACs, ascorbic acid and total phenols content in juice blends decreased in the following order after 16 days: US > HPP > HT. The HPP‐ and US‐treated juices were superior to the HT‐treated juices regarding flavour, and in the preservation of more types and relative content of esters and aldehydes. In conclusion, GA improved the total ACs and ascorbic acid stability in the juice, while the flavour of the HPP‐ and US‐treated juices surpasses that of HT‐treated juice. Therefore, the HPP treatment was deemed to be more advantageous and had greater market potential for short‐term storage.

Development and Quality Evaluation of Dragon Fruit (Hylocereus undatus) based Blended RTS Beverages

Background: Dragon fruit is considered as a fruit crop for the future, having great potential for developing value-added products as the demand for natural and healthy beverages is increasing. The present study was undertaken to standardize blended Ready To Serve beverages from dragon fruit and to evaluate the product quality during storage. Methods: Blended RTS beverages were prepared by mixing dragon fruit juice with that of three common tropical fruits viz., acid lime, pineapple and watermelon in nine different ratios, analyzed for various sensory attributes and compared with that of pure dragon fruit RTS beverage. The best blended beverage selected from each fruit was analyzed for chemical, nutritional and sensory parameters and were stored in transparent glass bottles under ambient storage conditions (27-32°C and 70-83% RH) for 60 days for assessing the shelf stability. Result: TSS, acidity, reducing and total sugars had increased with storage period and ascorbic acid, β-carotene, antioxidant activity and overall acceptability scores had decreased. All the developed blended beverages were microbiologically safe during 60 days of storage with good acceptability. Blended beverages with pineapple or watermelon were economical compared to pure beverage. The study proved that blending of fruit juices in dragon fruit juice is a viable option which could improve the quality and sensory attributes.

INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES

The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks.

Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)

This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.

Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage.

Blueberry juice has been found to undergo severe browning after treatment and cold storage, such as processing by high hydrostatic pressure (HHP) at 550 MPa/10 min/25 °C followed storage at 4 °C for 4 days. This browning may be due to the degradation of anthocyanin (AC) in the berries. Therefore, in this study, gallic acid (GA), ferulic acid (FA), ascorbic acid (VC), citric acid (CA), tea polyphenol (TP) and α-tocopherol (VE) were compared to determine their ability to improve the stability of the AC in HHP-treated blueberry juice. The juice was combined with the six abovementioned antioxidants at different concentrations, then treated by HHP at 550 MPa/10 min/25 °C and stored at 4 °C for 20 days. Thereafter, the pH levels, degrees °Brix, color parameters, total AC content and polyphenol oxidase (PPO) activity of the blueberry juice blend were measured and compared. Gallic acid at 2 g/L was found to be the most effective antioxidant to protect against AC degradation. After storage at 4 °C for 20 days, the AC content of the juice with no added antioxidants had decreased by 62.27% with a PPO relative activity of 50.78%, while the AC content of juice supplemented with 2 g/L GA had decreased by 13.42% with a PPO relative activity of 28.13%. The results of this study, thus, suggest that GA can stabilize the structure of AC in blueberry juice and reduce PPO activity, which may be beneficial in guiding the production of blueberry juice with high AC retention.

Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

SummaryThis study investigated the effect of ultrafiltration (UF) combined with high‐pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP‐ and US‐treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.

Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits

Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the potential to contribute to the nutrition of people and also enhance food security. This study was carried out to evaluate the quality attributes and storage stability of juice blends of baobab (Adansonia digitata), pineapple (Ananas comosus), and black-plum (Syzygium cumini) fruits for use as functional beverages. Juice blends were analyzed for physicochemical, antioxidant, and sensory properties. Mineral compositions and storage stability of the pasteurized juice blends at 4 °C for 4 weeks were also investigated. Results showed that the vitamin C contents of individual juices synergistically contributed to the high values observed in the blends (317.45–414.51 mg/L). Juice blends of baobab, pineapple, and black-plum fruits are good sources of calcium (57–153 mg/L), magnesium (71–130 mg/L) and antioxidants (ascorbic acid, total polyphenol contents (65–104 mg GAE/100 mL), scavenging ability (105.97–359.71 μmol TE/100 mL), and reducing potential (1376–1829 μMFe2+ L) the consumption of which will promote human health. Blending enhanced the sensory qualities of the individual juices with improved taste and consumer acceptability. The juice blends kept well for two weeks at 4 °C though the color becomes less intense at the end of the storage period. These findings suggest that baobab-fruit pulp, pineapple, and black-plum fruits can be major ingredients in producing a consumer acceptable anti-oxidant rich functional beverage for optimal benefits to consumers.

Application of mixture design methodology for development of high antioxidant fruity functional beverage.

Three red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the most acceptable fruit juice blend. The physicochemical properties of the samples including total phenols, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) inhibition percent, anthocyanin, flavonoid, and vitamin C content of optimum fruit juice blend (60% PJ/20% BJ/20% GJ) were 121.57 µg gallic acid equivalent (GAE)/ml, 80.28%, 4.03 mg/L, 64.87 mg/100 ml, and 51.10 mg/100 ml, respectively. To determine the optimum level of extracts and essential oil (GE, CE, and HS) in fruit juice blends, the mixture design method was used and 14 runs (formulations) were obtained. In all formulations, samples containing HS had the highest content of antioxidant and active components and the statistical analysis indicated that the sample containing 0.5 CE/0.5 GE/1 HS (ml/100 ml) had the optimum content of antioxidant components. Thus, the results of this study introduce a functional drink possessing high polyphenols, antioxidants, anthocyanin, and vitamin C content.

Stability of ascorbic acid and anthocyanins of jambolan ( Syzygium cumini ) and camu‐camu ( Myrciaria dubia ) juice blend during pasteurization and storage at room temperature

The temperature and time for the pasteurization of jambolan/camu-camu juice blend (37.5:12.5%, w/w) were determined based on their enzymatic activities (peroxidase, polyphenoloxidase, and pectin methylesterase), bioactive compounds contents (anthocyanins, total phenolic compounds, and ascorbic acid), and microbial counts (thermotolerant coliforms, aerobic mesophilic bacteria, and fungi). Moreover, the stability of the pasteurized blend was monitored for 35 days at room temperature. Response surface methodology and desirability function defined 75°C and 90 s as the best pasteurization conditions to provide a juice blend with safe microbial counts, inactivation of all deteriorative enzymes, 24.18 mg anthocyanins.100 ml−1, 325.83 mg total phenolic compounds.100 ml−1 and 1862.4 mg ascorbic acid.100 ml−1. Furthermore, the degradation kinetics of anthocyanins and ascorbic acid showed half-life times of 18 and 126 days, respectively, during storage at room temperature, evidencing the effectiveness of the applied thermal treatment on the retention of bioactive compounds of the studied juice blend. Novelty impact statement Jambolan and camu-camu fruits are high anthocyanins and vitamin C sources, respectively, but no industrialized food products, such as blend juices, are available on the market. Here, for the first time, the optimal condition for the pasteurization of jambolan and camu-camu juice blend was successfully defined to stimulate food industries to exploit the promising health potential of both fruits.

Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage

Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 days refrigerated storage. The sour juices have proved to be very rich in total soluble solids, total anthocyanin and total phenolic contents. However, these juices are not appreciated by panellists because of high acidity content. The juice blends were characterized by an attractive red colour, acceptable acidity, higher total soluble solids content, higher total phenol and anthocyanin contents compared to sweet juices. The juice blending was found to be very effective in reducing the browning and improving the appearance of beverages during storage. High microbial loads of juice samples stored up to 14 days indicate their poor microbiological quality. The beverage based on Gabsi and Garoussi 2 (10 % and 20 % proportions) presented better nutritional and microbiological stability during storage leading to their high consumer acceptance. It was concluded that conservation of juice samples should not exceed 7 days in order to have healthy value-added beverages.

Antioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill, (Cactaceae)] blend juice in comparison with traditional thermal processing

Functional beverages market requires conservation methods where bioactive compounds could persist for their bioavailability. The aim of this work was determined the extractwion yield, antioxidant capacity and bioavailability of a cactus pear (Opuntia ficus-indica) juice blended using different solvent to extraction after pasteurization (PAST) or thermoultrasonication (TUS) treatment. The best properties were exhibited by TUS juice, showing 575.8 ± 11.1 mg GAE·L-1 for total phenolic, and 392.78 ± 4.1 mg betanain E·L-1 for pigment content. Which resulted in a greater antioxidant activity bioavailable (87% DPPH; 38% ABTS). The highest antioxidant activity was found in the TUS methanolic extraction, exhibiting higher bioaccessibility than the juice (78% ABTS; 179% DPPH). It can be concluded that thermoultrasonication and methanolic extraction of a cactus pear juice blend allows a greater antioxidant compounds to be bioavailable

Effect of heat treatment on structural, morphological, dielectric and magnetic properties of Mg–Zn ferrite nanoparticles

Green combustion was used to prepare a ferrite composition of Mg0.4Zn0.6Fe2O4 using a blend of fresh lemon juice as a natural fuel-reductant. Effect of heat treatment on phase, morphological, dielectric, and humidity sensor properties is discussed. The formation of a cubic spinel ferrite has been established by XRD-diffraction and vibrational spectroscopic studies. The experimental lattice parameter ranges from 8.3721 to 8.3631 Å. The broadening of octahedral band (υ2) in the vibrational spectra is an identification for the existence of ferrite nanoparticles in various sizes. The typical crystallite size ranges from 10.2 to 36.9 nm. Using micrographs obtained from field-effect scanning electron microscopy (FESEM), researchers observed a spherical-shaped microstructure with agglomerated nanoparticles. Dielectric investigations have shown that the current ferrite composition has typical dielectric dispersion. The highest reported value for saturation magnetization (Ms) in the present study is 33 emu/g. Magnetic behaviour is primarily influenced by magnetocrystalline anisotropy, cation distribution, and crystallite size. The existence of void spaces in the sintered samples, as well as their porous nature, rendered them suitable for humidity sensor applications. Sintered samples have good sensing capability at 900 °C. The current findings are integrated in terms of cation distribution and magnetocrystalline anisotropy, assuming fine size effects of ferrite nanoparticles.

Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

This study investigates the effect of high hydrostatic pressure, also known as high pressure processing (HPP), on microbial inactivation and changes in physicochemical characteristics of carrot-orange juice blends at different pH values. HPP conditions (200–400 MPa, up to 5 m) were evaluated to reach at least 5-log inactivation of L. innocua (ATCC 51742) in each blend. HPP at 300 MPa for 2 m, 400 MPa for 1 m, and 400 MPa for 3 m achieved more than 6-log reduction of L. innocua in pH 4, pH 5, and pH 6 blends, respectively. Ascorbic acid (16–45 mg/100g), total carotenoid (66–241 mg/L), and total phenolic (30–44 mg/L) contents did not significantly change after HPP compared to the corresponding untreated blends. The natural microbiota (i.e. aerobic mesophilic bacteria) was kept below 2-log CFU/mL for 28 d of storage. pH and total soluble solids remarkably changed for untreated blends in 10 d while HPP-treated blends were more stable during 28 d. Color attributes (L*, a*, b*) were retained after HPP and during storage. This study identified less intense high pressure processes for carrot-orange juice blends compared to commercially applied pressure levels (i.e. 600 MPa) to produce microbiologically stable blends with preserved quality attributes depending on pH and blend proportion.

Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.

Науково-методичні та практичні інновації Інституту садівництва НААН України у виготовленні продуктів здорового харчування з плодів калини, ожини, кизилу, терну

The paper presents the results of evaluating the primary components (pasteurized natural monojuices) for the production of blended juices and syrups from the fruits of pre-selected species and cultivars of minor fruit and small fruit crops according to the biochemical (dry substances, sugar, acidity), physicochemical (sediment) and organoleptic (color, aroma, transparency) indicators. The authors have described some elements of the methods of processing the berries of the above mentioned crops. The test technological works have enabled to establish the modes of the pasteurization of blended juices by means of the continuous pasteurization. In particular, when producing blended apple-wild plum tree and apple-viburnum juices and syrups the packing temperature is to be 85 °С. The temperature in the pasteurizer zones should be: for the first zone 85 °С, the second 28 and the third 20 °С. The time of exposure in the mentioned zones must be - 26, 6 and 3 minutes respectively. The elaboration the methodological recommendations on the technology for making healthy food products (juices and syrups from the fruits of minor crops) as well as the preparation of technological instructions for the manufacturing of blended blackberry juice, has been substantiated; blended apple-wild plum tree and viburnum-apple juices, dogwood-blackberry and dogwood-field syrups. The technologies for making blended juices from blackberries, dogwood-blackberry syrup, blended apple-wild plum tree juice, dogwood-wild plum tree syrup, blended viburnum-apple juice have passed successfully the production testing at the IH NAAS. The characteristics of ready-made healthy food products are presented: blended unclarified wild plum tree-apple juice "Kozatska mits", blackberry-apple juice "Medova ozhynka", viburnum-apple juice "Kalynonka" and blackberry-dogwood syrup "Medovyi rubin" and dogwood-honey "Medova badioris

Rohova N. V. DEVELOPMENT OF TECHNOLOGY OF BUNDED JUICE ON THE BASIS OF FERTILIZED BIRCH JUICE

The purpose of the article is to develop the technology of blended juices based on fermented birch sap. Objectives of the article. The aim of the work was to develop biotechnology of production of fermented birch sap on the basis of preliminary selection of the most effective strains of microorganisms for fermentation, study of therapeutic and prophylactic properties of developed fermented birch sap by establishing the impact of a new product on metabolic processes and metabolic syndrome. determination of biological activity of the developed product against opportunistic pathogens. Research methodology. Different variants of blending ingredient ratios were developed and studied according to a set of organoleptic and physicochemical parameters. The degree of preservation of L-ascorbic acid after heat treatment was determined on model solutions. For this purpose, solutions of lactic acid in concentrations of 0.05 %, 0.1 %, 0.3 %, 0.5 % were prepared in distilled water, and ascorbic acid in concentrations of 0.005 % and 0.010 % was added to them. Organic acids were determined by high performance liquid chromatography in the reverse phase variant by photometric detection on a Waters instrument (USA). Quantitative determination of organic acids was performed according to standard solutions. Results. Freshly harvested birch juice is biologically unstable In the process of collection, it is contaminated with spontaneous microbiota and its shelf life before processing, although dependent on storage temperature, but is usually limited to 2 days. Therefore, it is important to prolong its shelf life by developing biotechnological methods to preserve the therapeutic and prophylactic properties of the original juice. Conclusions.So, modeling the loss of L-ascorbic acid during heat treatment allows us to draw an important conclusion for the technology, namely synthetic ascorbic acid should be added to blended juices based on fermented birch, that is after the fermentation process to establish an acidic environment. In terms of biochemical and microbiological composition, the most valuable can be considered fermented beverages – products of cultivation of mono or associated cultures of microorganisms. This is due to the ability of microorganisms to produce biologically active substances necessary for the normal functioning of the human body. The main difference and advantage of such beverages over conventional blending products is that bioactive substances are not introduced artificially, but are formed naturally during fermentation. If the source product is limited relative to a number of BAS or has a need to improve organoleptic characteristics, it is advisable to blend it with carriers of the desired properties.

Хомич Г. П., Левченко Ю. В., Чоні І. В. КОМПЛЕКСНА ПЕРЕРОБКА ВИНОГРАДУ З ОТРИМАННЯМ АЛКОГОЛЬНИХ І БЕЗАЛКОГОЛЬНИХ НАПОЇВ

The article is devoted to the complex processing of raw materials, the use of secondary products after the processing of Moldova grapes as a source of biologically active substances in the technology of alcoholic and non-alcoholic beverages. The aim of the research. the processing of grapes to obtain alcoholic and non-alcoholic beverages using grape juice and hydroalcoholic extracts from grape pomace. Research methods – organoleptic, physical, chemical methods for determining the quality of raw materials, semi-finished products and finished products. Results. An analysis of the quality indicators of grapes, juice and pomace was carried out and their rich chemical composition was confirmed, and the presence of a significant content of phenolic and coloring compounds makes it possible to use the products of its processing as a natural antioxidant. To obtain juice, the method of direct extraction was used as the most rational in the conditions of the restaurant industry. The expediency of using the extraction process with a 50 % water-alcohol solution of pomace from grapes has been established. A technology for carrying out the extraction process is proposed and the quality indicators of the obtained extract are determined. The directions of using grape juice in the technology of blended juices and soft drinks, water-alcohol extract from pomace in the technology of low-alcohol drinks are considered. It is shown that the drinks have a balanced sweet-sour taste, pleasant aroma with light refreshing tones, increased nutritional and biological value, which indicates the possibility of using grape juices and water-alcohol extracts from pomace in the composition of drinks. Conclusions. The expediency of introducing complex processing of Moldova grapes in the technology of alcoholic and non-alcoholic beverages is proved.

Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend