USE OF CHIA SEEDS IN NON-ALCOHOLIC BEVERAGE TECHNOLOGY
DOI:
https://doi.org/10.15421/jchemtech.v32i1.276288Keywords:
chia seeds, soft drinks, xanthan gum, organoleptic characteristics.Abstract
The article contains the results of research on the development of recipes for biologically active soft drinks with a healthy effect with original organoleptic properties. Prepared drinking water, concentrated lemon juice, natural honey, sugar, citric acid, aromatizers and unconventional raw materials - chia seeds were used. Xanthan gum was used to give the drink the required viscosity. Raw materials, intermediates and finished products were analyzed by chromatographic and spectrophotometric research methods conventional for beer and non-alcoholic food industry. The studies used prepared water with a total hardness of 0.3 mmol/dm3, a total alkalinity of 1.0 mmol/dm3, a dryresidue of 450 mg/dm3, a pHof 6.5 and a sulfate contentof 25 mg/dm3. Organoleptic and microbiological parameters of chia seeds were studied. The number of mesophilic aerobic and optionally anaerobic microorganisms did not exceed the maximum allowable values, no pathogenic microorganisms were detected. The high nutritional and biological value of chia seeds has been established. The content of carbohydrates, fats and fatty acids, amino acids, vitamins and minerals was determined. The content of fatty acids in polyunsaturated, saturated and monounsaturated forms was about 30 %. Of the polyunsaturated fatty acids, the content of linolenic (ω-3 acid) was 59.51 %, linoleic (ω-6 acid) – 18.83 %. To give the beverage the required viscosity and provide chia seeds in a suspended state for a long time, it is proposed to use xanthan gum in the amount of 3.0...3.2 g per 1 dm 3 of beverage, which corresponds to the kinematic viscosity of 5.04...5.51 mm²/s. Formulations of six experimental samples of beverages have been developed. Their organoleptic parameters are given. Drinks «Strawberry», «Lemon-mint» and «Honey» are recommended for industrial production. Their organoleptic profile is characterized, and the results of sensory analysis by color, transparency, appearance, aroma and taste are given. The drinks received excellent tasting marks. The obtained research results ensure the production of original non-alcoholic beverages with high taste and aromatic properties and the content of biologically active substances with immunomodulatory and antioxidant action.
References
Mazaraki, A., Peresichnyi, M., Kravchenko, M. (2012). [Technology of functional food products: monograph (2nd ed. rev., ext.)]. Kyiv: Don National trade and economy. (in Ukrainian).
Dulka, О., Prybylskyi, V., Oliinyk, S. Kuts, A., Kovalenko, O. (2019). [The improvement of the technology of water treatment for the production of kvass]. Food Science and Technology, 13(2), 111–117.
Dulka, O. (2019). Udoskonalennia tekhnolohii khlibnoho kvasu z vykorystanniam pidhotovlenoi vody ta novoho shtamu drizhdzhiv (Doctoral dissertation). (in Ukrainian).
Gadimova, N., Fataliyev, H., Allahverdiyeva, Z., Musayev, T., Akhundova, N., Babashli, A. (2022). Obtaining and investigation of the chemical composition of powdered malt and polymalt extracts for application in the production of nonalcoholic functional beverages. Eastern-European Journal of Enterprise Technologies, 119(11).
Cherevko, O.І, Peresichnyi, M.І., Tiurikova. I.S. (2017). [Innovative technologies of functional food products]. Kharkiv, Ukraine: Don Kharkivskyi derzhavnyi univiversytet kharchuvannia i torhivli. (in Ukrainian)
Fesun, T. (2021) Vykorystannia hidrokoloidiv v kharchovii promyslovosti. Kyiv: NUHT. (in Ukrainian).
Sworn, G. (2009). Gellan gum. In Handbook of Hydrocolloids. Elsevier.
https://doi.org/10.1533/9781845695873.204
Tochkova, O., Gagan, I., Melnyk, O. (2021).Research of the rheological properties of water variances of polysaccharides, Technology Audit and Production Reserves, 2/3(58), 40–43. https://doi.org/ 10.15587/2706-5448.2021.230077.
Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., Gramza-Michałowska, A. The chemical composition and nutritional value of chia seeds—current state of knowledge. Nutrients 2019, 11, 1242. https://doi.org/10.3390/nu11061242
Motyka, S., Koc, K., Ekiert, H., Blicharska, E., Czarnek, K., Szopa, A. . (2022). The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds). Molecules, 27(4), 1207-1218 https://doi.org/10.3390/molecules27041207
Ghafoor, K., Ahmed, I.A.M., Özcan, M.M., Al-Juhaimi, F.Y., Babiker, E.E., Azmi, I.U. (2020). An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chem., 333, 127531. doi:10.1016/j.foodchem.2020.127531
Motyka, S., Ekiert, H., Szopa, A. (2021). Chemical composition, biological activity and utilization of chia seeds (Salviae hispanicae semen). Farm. Pol., 77, 651–661.
Zettel, V., Hitzmann, B. (2018). [Applications of chia (Salvia hispanica L.) in food products]. Trends Food Sci. Technol., 80, 43–50. https://doi.org/10.1016/j.tifs.2018.07.011
Elshafie, H.S., Aliberti, L., Amato, M., De Feo, V., Camele, I. (2018). [Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil]. Eur. Food Res. Technol., 244, 1675–1682.
Silva, L., Verneque, B., Mota, A., Duarte, C. (2021). Chia seed (Salvia hispanica L.) consumption and lipid profile: A systematic review and meta-analysis. Food & Function, 12(19), 8835-8849.
Dziadek, K., Kopeс, A., Dziadek, M., Sadowska, U., Cholewa-Kowalska, K. (2022). The changes in bioactive compounds and antioxidant activity of chia (Salvia hispanica L.) herb under storage and different drying conditions: A comparison with other species of sage. Molecules, 27(5), 1569.
Din, Z., Alam, M., Ullah, H., Shi, D., Xu, B., Li, H., Xiao, C. (2021). [Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review]. Food Hydrocolloids for Health, 1, 100010. https://doi.org/10.1016/j.fhfh.2021.100010
Enes, B., Moreira, L., Silva, B., Grancieri, M., Lucio, H., Venancio, V., Martino, H. (2020). Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review. Journal of food science, 85(2), 226-239.
Ghena, M., Amany, M. (2020). Chia (Salvia hispanica L.) Seed oil a new source of omega-3. Plant Arch, 20, 2678–2683.
Rabail, R., Khan, M., Mehwish, H., Rajoka, M., Lorenzo, J., Kieliszek, M., Aadil, R. (2021). [An overview of chia seed (Salvia hispanica L.) bioactive peptides’ derivation and utilization as an emerging nutraceutical food]. Frontiers in Bioscience-Landmark, 26(9), 643-654.
Rodriguez, L., Mesa-Garcia, M., Medina, K., Quirantes P., Casuso, R., Segura Carretero, A., Huertas, J. (2021). Assessment of the phytochemical and nutrimental composition of dark chia seed (Salvia hispánica L.). Foods, 10(12), 3001. https://doi.org/10.3390/foods10123001
Dulka, O., Prybylskyi, V., Oliinyk, S., Kuts, A., Vitriak, O. (2019). [Using of clinoptilolite, activated charcoal and rock crystal in water purification technology to enhance the biological value of bread kvass]. Ukrainian Food Journal, 8(2), 307–316.(In Ukrainian)
Oliinyk, S., Tarasyik, L., Samchenko, I., Kuts, A., Dulka, O. (2021). [Purification of water-alcohol mixtures by means of modified natural materials]. Food Scienceand Technology, 15(1), 80–90. (In Ukrainian) https://doi.org/10.15673/fst.v15i1.1959
Dulka, О., Prybylskyi, V., Fedosov, O., Olijnyk, S., Кuts, A., Sharan, L, Koretska, I., Tiurikova, I. (2023). [Іnnovative water preparation technology for production of kombucha fermented beverage].] Journal of Chemistry and Technologies, 31(1), 82–91. (In Ukrainian) https://doi.org/10.15421/jchemtech.v31i1.240014
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Oles Honchar Dnipro National University
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
