Evaluation of using herbal extracts in enriched beverages’ production

Abstract

Abstract This study evaluates the possibility of developing a juice-containing beverage enriched with biologically active substances that allows solving the problems of insomnia. As a functional additive, herbal extracts prepared from herbal collection №2 and №3 of the company “Fitosedan” were used. Samples of juice-containing products based on orange juice and cranberry juice were prepared with a concentration of herbal extracts from 10 to 50% with the discreteness of adding 5% in each flavour range. Calculations were made for the compound of active substances in the functional drink at different concentrations of the added extract. It is shown that the daily rate of active substances in the broth is achieved at 62.5% compound of herbal extract in the prepared drink. Organoleptic evaluation of consumer properties of experimental samples was carried out. The results were assessed by the presence of bitterness and medicinal taste. Studies have shown that when the concentration of the functional ingredient is from 50% to 40% (with cranberry juice) and 35 % (with orange juice), the taste is evaluated as bitter; with decreased concentration of functional additives and herbal collection from 25% to 15%, a decrease of the intensity of the bitterness is observed, and when the compound of functional ingredient is 10%, the bitter taste is not felt at all. When determining consumer preferences, the respondents gave the most positive ratings to samples of the drink with orange juice with a collection concentration of 20, 15 and 10% and cranberry juice with a collection concentration of 15 and 10%.