OPTIMIZED COMPOSITION OF A DRINK FROM CARROT, RED BEET AND RED APPLE
Abstract
Raw materials carrot, red beet and red apple, rich in biologically active compounds and secondary metabolites (polyphenols), were studied to participate in the development of experimental samples of vegetable-based beverages.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 trial samples of vegetable-based drinks was optimized and the following composition was recommended: carrot drink — 50 %, red beet — from 75 to 100 % andred apple — from 0 to 40 %.
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