Articles

Approaches verification of formulation modeling of non-alcoholic syrups targeting the gerontology

Authors:

Natalia V. Zavorokhina

Abstract:

The article concerns the modeling process of nonalcoholic syrups of gerontological purpose. There are examples of government programs to increase life expectancy in Germany, Finland, Japan, Russia. The authors systematized main requirements to the developed products of gerontological purpose: fast digestibility, antioxidant activity, flavor saturation, wide applicability, compliance with the financial capabilities of the elderly. The article contains step-by-step development method of nonalcoholic syrups of gerontological purpose and the range analysis of syrups available in the Ekaterinburg market. The authors revealed that the syrups cost did not meet the purchasing power of the elderly and examined the consumers target group preferences for nonalcoholic syrups. Only 7.0% of the respondents use functional syrups, while 89.0 % believe that they have chronic diseases. Analysis of the survey results of the health self-assessment indicates that the most common diseases of people aged 65-87 years are: women suffer from hypertension (43.2%), gastrointestinal diseases (31.5%), stroke (12.0%), type 1 and type 2 diabetes (27.0%), arthrosis (5.0%); men suffer from diabetes (23.4%), stroke (15.0%), heart attack (10.0%), gastrointestinal diseases (16.0%). Taste preferences of respondents aged 65-87 years in relation to the taste of nonalcoholic syrups are as follows: for women – sea buckthorn, brier, cranberry, mint, thyme; for men – brier, cranberries, mint, raspberry. The authors developed composition and sparing industrial production technology of four syrups types of gerontological purpose with sugar and without it (diet syrups) and defined regulated quality indicators, as well as the developed syrups cost – 27 rubles.

Keywords:

nonalcoholic syrup; herbs; gerontological;modeling; omposition

For citation: Natalia V. Zavorokhina. Approaches verification of formulation modeling of non-alcoholic syrups targeting the gerontology. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 30–38. DOI 10.29141/2500-1922-2018-3-4-3