SUBSTANTIATION OF TECHNOLOGICAL PARAMETERS OF PRODUCTION AND CONSUMER PROPERTIES OF A NEW FORM OF SPECIALIZED BEVERAGE
Abstract
A material on substantiation and development of adjustable technological parameters of producing
a new form of specialized beverage – a jelly obtained using the local plant resources, is
presented. The plant resources included sea buckthorn berries, apples, berries of Chinese magnolia
vine, fruit and berry concentrated juices of apples, sea buckthorn berries and Chinese magnolia
vine berries, and roots of earth apple, stevia, oat meal, and potato flour. Marketing research on
consumer preferences regarding functional nutrition products is carried out. The necessity to extend
the assortment of specialized beverages with targeted functional properties is shown. Chemical
composition of fresh fruits-and-vegetables raw material is studied for the opportunity of its use
in producing products for healthy nutrition. In order to substantiate the adjustable technological
parameters, physical and chemical properties of functional instant jellies obtained by granulation
are determined. Tapped density of the beverage on the level of 650-875 kg/m3 is determined. It is
shown that with the increase of granules’ size, tapped density and mechanical strength are increasing
as well. A possible mechanism of such effect lies in the fact that in large agglomerates particles
of granulated material are arranged more closely to each other. The decrease in strength of
granules at the initial period of drying is explained by insignificant melting of fructose and its further
crystallization. The angle of natural repose and coefficients of internal and external friction
under consideration of increasing humidity are studied. It is proved that functional composition of
the granulated material is subject to the Normal Distribution Law. The results of the conducted research
served as a foundation for determining technological parameters and modes of production,
allowed for determining temperature range for beverages’ recovery. Standardized indicators of nutrition
value of the developed product which characterize its functional properties are determined.
