GRAPEFRUIT JUICE AS A BIOLOGICALLY ACTIVE PART OF FRESH-MIXES
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 4
Abstract
Fresh juices from various vegetable raw materials due to the content of useful biologically active substances are popular among the consumers who aspire to keep a healthy diet. Especially are popular fresh juices from citrus fruits, bright representative of which is a grapefruit (Citrus paradisi). Delicate pulp of fruit and juice are very commonly used as an additional ingredient for low-alcohol cocktails, smoothies, gelatinous desserts, to provide the dishes a specific taste qualities. Grapefruit juice due to its unique characteristics, as flavor and chemico-biological, allows to consider it as a source of biologically active compounds, and to receive on its basis drinks of prophylactic direction with a high biological activity. The results of researches on the use of indicator of biological activity during the development of prescription composition of fresh-mixes obtained from grapefruit, apple and grape juice are presented. The chemical and physico-chemical parameters of fresh mixes, and their constituents, were studied. The sensory analysis of the obtained blends according to the “flavour” method were carried out, and the best samples were selected according to the taste properties. The synergetic and antagonistic effects of an intermolecular interaction of biologically active substances of the components of selected fresh mixes were revealed. According to the indicator of biological activity selected samples are the most valuable from the physiological point of view.
Authors and Affiliations
С. І. Вікуль, О. О. Антіпіна
Keywords
Related Articles
- EP ID EP581197
- DOI -
- Views 68
- Downloads 0
MODELING OF WATER-HEATING BOILERS UNDER DEEP PERTURBENCES ON THE HEATING CAPACITY OF FUEL
The use of biogas is one of the promising areas for the development of the energy sector in Ukraine, but the replacement of natural gas with biogas causes a number of problems in the operation of heat generating equipmen...
SYSTEM ANALYSIS OF CLOUD TECHNOLOGY FOR THE DEVELOPMENT OF SOFTWARE APPLICATIONS
The theoretical and practical principles of development of software applications as the components of large information systems with the use of cloud technologies that provide acceleration of development and minimization...
METHOD OF THE RESEARCH OF DISCHARGE PROCESSES IN POWER SUPPLIES OF UNMANNED AERIAL VEHICLES AND ANALYSIS OF RECEIVED RESULTS
The article presents the main trends in the control of the condition of power sources in unmanned aerial vehicles (UAV). In addition, a number of diagnostic tasks are identified, the solution of which ensures a stable an...
REGULATED REGIMES OF LIBRARY OF LOW-CLOCTOTIC FROZEN
Proper storage of ice cream ensures the preservation of its nutritional and biological value, protects against spoilage and deficiencies during the entire shelf life. When storing ice cream in its composition and quality...
USING OF FOOD FILM-FORMATED GELS ON THE BASIS OF URONATE POLYSACCHARIDES MIXTURE IN SHELLMAKING FOR FISH SNACKS
An actual question about the possibility of using food film-forming gel based on a mixture of uronate polysaccharides (sodium alginate and pectin) as a shell for fish snacks was considered. There sults of rheological res...