Uticaj ekstrakcije na kvalitet osvježavajućih bezalkoholnih pića od koprive
2011
Amila Vranac | Asima Begić-Akagić | Nermina Spaho | Sanja Oručević
Recently, a growing interest is focused on production of refreshing non-alcoholic beverages based on plant extracts, which represent an excellent source of vitamins and minerals, and have medicinal properties. Particularly interesting is usage of nettle as a plant extract which, thanks to its exceptionally high quality nutritional content, and thus the health effects, is one of the materials that should be more used in the manufacture of soft drinks. The primary objective of this study was to determine the best way of extracting the essential nutrients from nettles, such as minerals and natural pigments, to include chlorophyll. Therefore, this paper presents the methods of nettle extraction, as well as the chemical and sensory analysis of the obtained extracts. The results show that the best extraction of chlorophyll, essential for the color of liquor, was obtained after 15 hours of extraction. As a medium, the most suitable proved to be boiling water, and mixture of water and ethanol 1:4. The highest concentrations of iron were obtained by using the water and ethanol 1:4, and the highest degree of acceptability of color, by sensory analysis, was determined for samples extracted with the same mixture.
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Este registro bibliográfico ha sido proporcionado por University of Sarajevo