Production Of Functional Beverages Research Articles

PENGUATAN ALIH TEKNOLOGI PRODUKSI DI UKM SAMBEL PECEL, ANGGOTA JARINGAN USAHA SEKOTA BATU “GRAS” (Guyub Rukun Agawe Santoso) DI KOTA WISATA BATU

ABSTRA CT SMEs Echo Food and Rr Ra h ayu, located in Batu, produce peanut paste. Unfortunately, they has low efficiency and production because production facilities still manually. The long duration during milling process causes reducing time production. Therefore, the quality and quantity of the product cannot be maximal. The need for technological innovation over the production process will be able to improve the performance and quality of health functional beverage production. The results that have been achieved in the implementation of I bM activities include facilitating the transfer of technology in the form of milling machine and frying machine which has been applied by partners, guidance on improvement of production and management system includes quality control, GMP and log book for business management, and training, socialization and mentoring improved packaging design and marketing on-line. The results showed an increase in production efficiency with shorter time, increased quality packaging and products value is higher so that SMEs can increase profits.

Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties. Experimental design was carried out using optimal mixture model of response surface methodology which generated twenty experimental runs with antioxidant properties as the responses. The DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and ABTS [2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging abilities, ferric reducing antioxidant potential (FRAP), vitamin C, total phenolics, and total carotenoids contents of the formulations were evaluated as a test of antioxidant property. In all the mixtures, formulations having HSE as part of the mixture showed the highest antioxidant potential. The statistical analyzes, however, showed that the formulations containing pineapple, carrot, orange, and HSE of 40.00, 16.49, 17.20, and 26.30%, respectively, produced optimum antioxidant potential and was shown to be acceptable to a research laboratory guidance panel, thus making them viable ingredients for the production of functional beverages possessing important antioxidant properties with potential health benefits.

СОКОВМІСНІ НАПОЇ ДЛЯ СПОРТСМЕНІВ

One of the modern trends of the food industry development is the production of functional beverages. The opportunity to expand the assortment of juice beverages by entering as their constituent the energetic component in the form of bean flour and cereals, which allows to obtain the product with higher nutritional value and functionality is offered in the article

The New Combined Soy Beverage for Elderly People: the Technology Process and the Use

This study was conducted to develop of functional beverages on the basis of cultured aqueous extraction of soya grains with added extracts from Schisandra chinensis. Formulas and technology for production of functional beverages on the basis of aqueous soya extract, extract of Schisandra chinensis berries and probiotic starters (Lactobacillus bulgaricus AÂ¸ Streptococcus thermophilus) have been developed. Shelf life of beverages has been determined. Quality and safety of developed products have been studied. Characterizing the chemical composition and nutritional value of combined soy beverage, we can conclude that they differ balanced protein composition, adjusted for fatty acid composition, have a low calorie, which is very important for the elderly and balanced mineral macronutrients. Soy fermented beverages “Taste of Health” has a high number of viable cells, the optimal pH, allowing lactic acid bacteria remain in the active state during storage. All this makes it possible to call the resulting drink probiotic drinks functionality.

A study on extraction and determination of some properties of Spirulina extracts

The purpose of this study is establish a simple method for obtaining extracts containing soluble bioactive from Sprulina algae. Determination of functional properties of extracts to give the basis to apply for the production of functional beverage. The cyanobacterium Spirulina platensis has been considered to be an important subject for biotechnological research due to its nutritional importance. S. platensis is a blue-green microalgae which can produce large quantities of high value products such as beta carotene, phycoyanin, chlorophyll, gama linolenic acid… In this study, various solvents for included methanol, ethanol, hexane and water were used to select extracted solvent obtaining aqueous extracts from Spirulina algae. The process of extraction was done by two methods: Soaking, freezing and thawing. The extracts were tested antioxidant activity by free radicals scavenging capacity and antimicrobial activity. The data indicated that using ethanol 55%, the rate of biomass/solvent is 5 g/100 ml. The freezing and thawing extraction method with freezing time (Ft) in 2 hours, thawing cycle in 4 times gave the highest result. Phycocyanin level in the extract reached 2.67 mg/ml, scavenging capacity (SC) reached 65,68%; SC50 20.18 mg/ml. The extract can against six tested microorganism including E. coli, P. aeruginosa, B. subtillis, S. aureus, A. niger and S. cerevisiae.

Whey as a raw material for the production of functional beverages

One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this process in very high yields, with failure to processing is becoming a very big polluter, what is completely at odds with the potential that such materials possess. On the other hand, the modern tempo and way of life, and increasingly polluted environmental also, impose the need to produce food products that would help the human body in the fight against harmful agents which are exposed to daily. One of the more effective solution is the production of fermented functional beverages based on whey, which achieved this intention in the most natural and most comfortable way. Considering the rather untapped potential of whey as a raw material and growing food shortages in the world market, the aim of this study was to analyze the possibilities of production of functional beverages based on whey, with satisfactory sensory characteristics, in order to demonstrate the attractiveness of whey as raw material in the food industry. This paper presents an overview of the wide possibilities for the use of whey with a special emphasis on its attractiveness and the necessity of its utilizing.

Assessment of Kavalactones in Kava Beverage Products and Aqueous Infusions

ABSTRACT: Kava (Piper methysticum Forst. f. ) is traditionally used as a beverage for relaxation in social occasions in South Pacific islands. This study was conducted to develop analytical methods for assessing kavalactone content in functional beverage products containing kava, as well as beverages prepared from kava roots by a traditional method involving infusion (mild extraction) with water. Samples of fruit‐flavored beverages were prepared by solid‐phase or liquid–liquid extraction to remove interfering substances and the major kavalactones (methysticin, dihydromethysticin, kavain, dihydrokavain, yangonin, and desmethoxyyangonin) were separated and identified by GC‐FID and GC/EI‐MS. A difference in kavalactone content was observed between the 2 commercial beverage products (37.03 compared with 0.044 mg per serving in 240 mL). Kava beverages prepared fresh by water infusion contained much higher levels of kavalactones than the commercial products as determined by a high‐performance liquid chromatographic procedure. The results also demonstrated the isomerization of yangonin (Y) in an acidic aqueous solution with exposure to light, with the presence of cis‐Y in a fruit‐flavored beverage containing kava. The implications of the isomerization of Y on quality and safety aspects have yet to be evaluated. The analytical methods developed in this study are potentially applicable to kavalactone analysis in various nonalcoholic, noncarbonated beverages.