USE OF KOMBUCHA AS A BASIS FOR THE PREPARATION OF SMOOTHIES FOR RESTAURANT ESTABLISHMENTS
DOI:
https://doi.org/10.15421/jchemtech.v33i1.293429Keywords:
smoothies, fermented drinks, kombucha, chia seeds, pumpkin, organoleptic indicators.Abstract
The article contains the research results in developing a smoothie recipe as a health drink with characteristic organoleptic properties. We used kombucha, pumpkin, and non-traditional raw material – chia seeds. Kombucha was prepared by fermenting the tea wort with a deposited culture of microorganisms Medusomyces gisevii DP-21. Turmeric was used to enrich the drink with beta-carotene. Chia seeds and pumpkin were used to give the drink an original appearance and structure and increase its biological value. The metabolic scheme of Medusomyces gisevii culture is given. The products of its metabolism, in particular microbiological cellulose, were characterized. The general indicators of chia seeds, particularly the chemical composition, were determined. The scheme of gel formation by chia seeds and water-holding capacity are given. Physico-chemical indicators of pumpkin and its use in smoothies in fresh, balanced, and baked form are given. The selection of components for the preparation of smoothies was carried out, considering the consumption of taste descriptors. The organoleptic profile of the smoothie was determined, and the optimal ratios of ingredients were: kombucha – 35 %, chia seeds – 10 %, turmeric – 1 %, and pumpkin – 54 %. The sensory analysis results for color, appearance, smell, taste, and consistency are given. As a result of the conducted research, a drink recipe was developed, and the perspective of using kombucha as a basis for preparing smoothies, as well as chia seeds, turmeric, and baked pumpkin, was proven, which ensures obtaining a qualitatively new food product in restaurants establishments.
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. (in Ukrainian).
Dulka, O. (2019). [Improvement of the technology of bread yeast using prepared water and a new strain of yeast], (Doctoral dissertation). (in Ukrainian).
Shaoli, W., Zhaohui, C., Mingxing, R. (2017). Identification of Anthocyanin Composition and Functional Analysis of an Anthocyanin Ativator in Solanum nigrum Fruits. Journal Homepage, 22(6). 876-878.
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) Use of hydrocolloids in the food industry. Kyiv: NUKhT. (in Ukrainian).
Sworn, G. (2009). Gellan gum. In Handbook of Hydrocolloids. Elsevier, 204–227. doi: 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
Bueno, M., Sapio, O., Barolo, M., Busilacchi, H., Quiroga, M. C. (2010). Severin Quality tests of Salvia hispanica L, Industrial Crops and Products. 9(3), 221–227.
Leal J., Suárez L., Jayabalan R., Oros J., A. Escalante-Aburto. (2018). A review on health benefits of kombucha nutritional compounds and metabolites. CYTA J Food, 16(1), 390–399. https://doi.org/10.1080/19476337.2017.1410499.
Vitriak, O.P., Tkachenko, L.V., Prybylskyi, V.L., Dulka, O.S. (2021). [Fermented drinks in health food]. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv, 42(1), 20-26.(in Ukrainian).
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.
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
Rahman MJ, de Camargo AC, Shahidi F. (2017). Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities. J FunctFoods. 35, 622–634. doi: 10.1016/j.jff.2017.06.044
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.
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
Villarreal-Soto, S., Beaufort, S., Bouajila, J., Souchard, J., Taillandier, P. (2018). Understanding Kombucha tea fermentation: a review. J Food Sci, 83(3), 580–588. https://doi.org/10.1111/1750-3841.14068
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
Dulka, O. S., Prybylskyi, V. L., Shydlovska, O. B., Ishchenko, T. I. (2023). [The use of kombucha and chia seeds in restaurant technology]. Problemy i praktychni pidkhody vyrobnytstva ta rehuliuvannia vykorystannia kharchovykh dobavok v krainakh Yevropeiskoho Soiuzu ta v Ukraini: materialy II Mizhnarodnoi naukovo-praktychnoi konferentsii, 169–170. (in Ukrainian)
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)
Downloads
Published
Issue
Section
License
Copyright (c) 2024 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).
