Open AccessThe use of Brassica napus L. in soft drink production
Author(s) -
Olga Golub,
Yu Yu Miller,
Valentina I. Bakaitis,
S Yu Glebova
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/315/2/022045
Subject(s) - organoleptic , food science , raw material , sugar , blanching , shelf life , pectin , aroma , production (economics) , citric acid , flavor , mathematics , microbiology and biotechnology , pulp and paper industry , chemistry , engineering , biology , organic chemistry , economics , macroeconomics
One of the forms of agribusiness development is the use of local raw materials. Swede is an unconventional raw material resource that has a number of valuable nutrients. The paper shows the possibility of using swede, growing in the Novosibirsk region, in the production of purees and soft drinks for the first time. In solving the tasks assigned, generally accepted research methods were used. As a basis, it is proposed to produce root vegetable purees, which consist of the following main stages: preparation of ingredients (washing, inspection, blanching, cleaning, washing, grinding), processing in an apparatus under the influence of an acoustic field, packing, cooling, storage. Based on organoleptic studies, a soft drink formulation has been developed, consisting of rutabaga, 20% sugar syrup, low esterified pectin and citric acid. Studies of the quality characteristics allowed us to establish the shelf life of the drink within 9 months from the date of production. Regulated requirements for organoleptic and physico-chemical parameters, food and energy values have been established for the developed products.