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March 2019 (published: 29.03.2019)
Home > Issue > The development of a functional beverage with the use of Hoodia gordonii plant extract
The development of a functional beverage with the use of Hoodia gordonii plant extract
Matveeva N.A. , Khasanov A.R., Toropova A.V. , Bozhko K.A. , Eresko S.O., Ayrapetov M.I.
A functional beverage based on plant raw materials and the extract of Hoodia gordonii (H.gordonii) plant has been developed. In the experiment fruit-berry juices of direct squeezing, infusions of tea leaves, dry plant extracts of black grapes (skins, crests), and black currant leaves were used. The functional beverage formulation was developed using organoleptic analysis by the method of free profiling followed by the construction of profilograms. An optimal blend of juices and teas – 1:0.65 was selected. Physico-chemical parameters are determined by instrumental methods: the content of dry substances (DM), total (titrated) acidity, pH (pH) of coloring matter (anthocyanins), the content of trace elements (Fe, Cu, Zn, Mn) and macroelements (Na, K, Mg, Ca); it was found that the content of toxic elements such as arsenic (As), cadmium (Cd), lead (Pb), mercury (Hg) meets the requirements of technical regulations (TP / TS 021 - "Food safety") and does not exceed the maximum permissible concentrations (MPC). The shelf life of the developed functional drink was determined which amounted to ~ 3.7 months. The ASLT (Accelerated Shelf-Life Testing) Accelerated Testing Method based on the Arrhenius model was used. The test was carried out at the temperature of 40 and 50°C.
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Keywords: soft beverages; new product development; functional beverage; vegetable raw materials; Hoodia gordonii extract.
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