Formulating functional drinks using natural colors

Abstract

Functional foods are known to have beneficial physiological effects in addition to their main function. The purpose of their consumption is not only to saturate, but also to provide human body with necessary nutrients. In recent decades consumer demands for functional foods have increased significantly due to the growing desire for a healthy lifestyle. Functional foods are usually made by fortification with vitamins and / or minerals and other natural antioxidants. Examples of functional products include, but are not limited to, prebiotics, probiotics, functional drinks, functional cereals, baked goods, spreads, etc., among which functional drinks have a major market share of more than 30% of total sales. However, despite the continuous growth in sales, the functional food segment is characterized by a high failure rate due to limitations in production technology for the development of high quality functional food products. As consumers value drinks that help improve their health due to an increase in various diseases, there is a huge increase in innovative products that have added health value in the soft drink sector. The demand for this type of product can be met by the so-called functional food. The purpose of the research is to develop formulations for functional products (juices enriched with pectin substances) using natural colors. Formulating and chemical composition of juice drinks has been carried out using pectin extracts, strawberry puree and grape skin extract. Jerusalem artichoke syrup was chosen as a sweetener. In the course of the research, formulations have been developed, quality and safety indicators determined, the nutritional value of the developed drinks calculated, as well the daily human need for functional nutrients, and the consumer properties of juice drinks assessed. The developed formulations of functional drinks with the use of natural colors make it possible to obtain a product enriched with a dietary fiber, useful macro- and micronutrients, which can be recommended for widespread use. When 0,5 l of the developed drinks are consumed, the daily requirement for organic acids is covered (from 50 to 100%); pectin substances (from 59,0 to 67,0%), vitamin C (from 3,2 to 3,4%). At the same time, high organoleptic characteristics are preserved.

Keywords

• functional food
• drinks
• natural colors
• apples
• strawberries
• pomace
• grapes
• jerusalem artichoke
• pectin
• recipe
• technology
• quality indicators