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September 2015 (published: 17.09.2015)
Number 3(25)
Home > Issue > Selection of the flavor additives for sour cream product with extract of green tea
Evstigneeva T.N., Yakovleva R.V.
One of the priority directions of the state policy of the Russian Federation in the field of healthy nutrition in the period up to 2020 is to develop the production of food products enriched with essential components and product functionality. At the present time at the Department of Milk Technology and Food Biotechnology is investigated development of composition and technology of sour cream product with extract of green tea. Antioxidants are substances that increase the shelf life of food products, due to slowing the oxidation process. One of sources of natural antioxidants is green tea.The use of antioxidants in food increases the body's immune defenses, normalizes metabolism, slows down aging and prevents the development of tumors. The purpose of this work is development of composition and technology of sour cream product using extract of green tea as a source of plant antioxidants. Objects of this research were green tea extracts and sour creams are obtained by mixing sour cream with green tea extracts. As a result of the studies were established the maximum content of green tea extract in the sour cream product, were chosen additives, were defined the optimum content of chosen additives in the final sour cream product.
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Keywords: additives, green tea extracts, antioxidants, sour cream product, sensory evaluation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.146.32
Selection of the flavor additives for sour cream product with extract of green tea
One of the priority directions of the state policy of the Russian Federation in the field of healthy nutrition in the period up to 2020 is to develop the production of food products enriched with essential components and product functionality. At the present time at the Department of Milk Technology and Food Biotechnology is investigated development of composition and technology of sour cream product with extract of green tea. Antioxidants are substances that increase the shelf life of food products, due to slowing the oxidation process. One of sources of natural antioxidants is green tea.The use of antioxidants in food increases the body's immune defenses, normalizes metabolism, slows down aging and prevents the development of tumors. The purpose of this work is development of composition and technology of sour cream product using extract of green tea as a source of plant antioxidants. Objects of this research were green tea extracts and sour creams are obtained by mixing sour cream with green tea extracts. As a result of the studies were established the maximum content of green tea extract in the sour cream product, were chosen additives, were defined the optimum content of chosen additives in the final sour cream product.
Read the full article
Keywords: additives, green tea extracts, antioxidants, sour cream product, sensory evaluation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License