Articles

Vegetable Raw Materials Use Prospects for the Non-Alcoholic Beverages Production with Antioxidant Effect

Authors:

Olga V. Chugunova, Ekaterina V. Pastushkova

Abstract:

The article concerns the research specificity of the raw materials used in the recipe development of Russian national drinks of antioxidant orientation. The increased interest in traditional cuisine led to the non-alcoholic beverage development based on local vegetable raw materials as one of the promising areas for expanding the range and increasing the beverages nutritional value. The study aim is a scientific recipe and technology justification of antioxidant oriented sbiten on the basis of vegetable raw materials in Sverdlovsk region and its merchandizing evaluation. The article reveals the composition of plant biologically active components of the Ural region used in the development of sbiten recipe called “Forest fairy tale”. The study objects are rose hips (Rosae Frūctūs), stinging nettle (Urtíca dióica), raspberry leaf (folia Rubi idaei), oregano (Oríganum vulgáre), yarrow (Achilléa millefólium), thyme (Thymus serpyllum L), bearberry (Arctostáphylos úva-úrsi), apples of the Ural selection (Málus), mountain ash (Sorbi Fructus aucupariae). There are scientific justified recipes of sbiten with high antioxidant activity. Authors determined the antioxidant beverages activity carried out by potentiometric method based on the chemical antioxidant interaction with the mediator system using mixture of K3[Fe(CN)6]/K4[Fe(CN)6]. They set the dependence of the organoleptic, physical and chemical sbiten parameters from the quantity of vegetable raw materials; and the optimal ratio of fruit and medical raw materials. Researchers studied the biologically active substances safety in the developed sbiten and noted the high stability of biologically active components in the storage process (considering the necessary margin of safety). By the end of the storage period, the ascorbic acid content in sbiten is 47.0% of the original that allows to meet the daily requirement of only 45.2 %. The catechins content is 69,0 % of the original meeting the daily requirement of 70,0 %. The dynamics analysis of consumer property changes in the production and storage process of the developed products allowed to establish regulated indicators of quality and to determine the shelf life of 6 months. The obtained results enable to recommend sbiten as a general strengthening antioxidant drink of antioxidant orientation for all categories of consumers.

Keywords:

medical and fruit raw materials; soft drinks; sbiten; antioxidant activity

For citation: Olga V. Chugunova, Ekaterina V. Pastushkova. Vegetable Raw Materials Use Prospects for the Non-Alcoholic Beverages Production with Antioxidant Effect // Индустрия питания|Food Industry. 2019. Vol. 4, No. 1. P. 23–33. DOI 110.29141/2500-1922- 2019-4-1-3