Approaches to the Formulations Development of Carotenoid-Containing Soft Drinks

Abstract

Production of drinks enriched with carotenoids such as smoothies using as raw materials pumpkin fruits and buckthorn juice are recognized as promising approach to the soft drinks production in recent years. The study relevance is the possibility of introducing a product enriched with carotenoids, which potentially reduces the degenerative diseases risks, into the diet. The author applied a commodity and technological approach based on the complex physical, chemical and organoleptic studies results; and developed the production technology of drinks such as smoothies. The revealed technological solutions allow to produce fruit and vegetable smoothies with high organoleptic characteristics. The researcher found that under heating up to 75°C with exposure for 10 minutes, there is a carotenoids loss of no more than 15.0 %. Generally, presented technology enables to obtain beverages with high organoleptic characteristics at a content of up to 40.0% of pumpkin pulp and 5.0 % of carbohydrates introduced mainly with honey. The drink consistency is stabilized by the pectin introduction acting as a sorbent. All of the above increases the preventive and functional properties of the finished product. The developed technological concept enables to satisfy about 40 % of the daily carotenoids norm by the use of one smoothie portion.