STUDY OF QUALITY AND FUNCTIONAL PROPERTIES OF DRINKS ON THE BASIS OF TEA

Abstract

The authors consider and justify the possibility of the development of functional beverages based
on black tea and natural additives from vegetable raw materials. The article presents data on integrated
study of the quality and functional properties of six samples of tea. The evaluation of the
functional properties of tea was carried out on such indicators as the content of tannin, caffeine,
vitamin C and E, flavonoids, as well as on antioxidant activity of the finished beverage. The
powders of black chokeberry (Aronia melanocarpa) and rose hips (Rosa majalis) were used as
functional additives from vegetable raw materials. The results showed that the addition of black
chokeberry had expressed antioxidant activity 1.68 times higher than the antioxidant activity of
rosehip supplement. Supplements are high in vitamin C – 132 mg% in black chokeberry and 275
mg% in rosehips. The total content of flavonoids in the addition of black chokeberry is 410 mg of
catechines per 100 g which is 3.3 times higher than in the addition of rose hips. Blending of tea
and herbal supplements was carried out with vigorous stirring. Three samples of tea ‘Monarh’
with rosehip additives and three samples of tea ‘Assam’ with the addition of black chokeberry
were prepared. Adding rosehip supplements increased vitamin C content in the test sample from
63 to 154 mg%, and the addition of black chokeberry – from 86 to 104 mg%. The content of vitamin
P significantly increased in 2.25 times in the test samples with addition of the sample with
rose hips and in the sample with black chokeberry – in 2.17 times. Antioxidant activity in both
samples increased in more than 2.3 times. Adding additives led to a decrease in the content of tannin
and caffeine.