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Development of a drinking product based on vegetable extracts | Разработка питьевого продукта на базе овощных экстрактов
2020
Ivanova I.V. | Kravchenko M.Yu. | Rodionov Yu.V. | Skomorokhova A.I.
The article examines the chemical composition of Paredo green onions, Rubin radishes and Alligator dill, determines their benefits for the human body and substantiates the production of combined water extraction for the manufacture of a drinkable product similar in nutritional composition to okroshka. It has been suggested to use buttermilk as a dressing due to its low calorie content and rich set of vitamins. The results of the organoleptic analysis of the variants of the obtained product are presented, according to the results of which the best recipe for the production of okroshka for functional purposes was selected. Based on the results of the work, conclusions were drawn.
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