PROSPECTS FOR USING TABLE BEET IN THE PRODUCTION OF FUNCTIONAL DRINKS

doi: 10.25712/ASTU.2072-8921.2021.02.014

Abstract

Fermented drinks have a long tradition and are known for their sensory and health-promoting properties. With appealing sensory features and increased consumer awareness of the importance of healthy eating, the market for functional, natural and non-alcoholic beverages is growing steadily around the world. The purpose of the work is to develop scientific foundations for enriching fermentation kvass with functional ingredients based on beet root crops. Objects of research: beet root crops of the "Bravo" variety, grown in the Rybinsk region of the Krasnoyarsk Territory; fermentation kvass "Khlebny" and "Beet", made with the use of kvass wort concentrate, beet roots and baker's yeast Saccharomyces cerevisiae. For experimental research, a research scheme was developed. The experiments were carried out using modern generally accepted techniques. Determination of physical and chemical indicators of kvass - according to the methods adopted for the production of kvass and soft drinks. The results of the experimental studies have proved the promising nature of the use of beet root crops for the production of fermentation kvass of increased biological value and showed that replacing the CCS with beet root crops by 50% and halving the amount of sugar in the classical fermentation kvass recipe can be considered optimal.