THE USE OF GREEN TEA AND GINGER EXTRACTS IN THE TECHNOLOGY OF BEVERAGES WITH INCREASED BIOLOGICAL VALUE

Authors

  • K. Danilova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Tkachenko Kyiv National University of Trade and Economics, Kyiv, Ukraine
  • O. Vitryak Kyiv National University of Trade and Economics, Kyiv, Ukraine

Keywords:

beverages, green tea, ginger, extract, composition, biological value

Abstract

The article deals with improvement of beverages technology to increase their biological value. The technological aspects of producing green tea and ginger extracts, and the use of the composition of green tea and ginger in beverages technology were developed and analyzed. The chemical composition of developed extracts was calculated. It is proved that such addition improves the sensorial characteristics and increases the biological value of the beverages.

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References

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Published

2017-12-25

How to Cite

Danilova, K., Tkachenko, L., & Vitryak, O. (2017). THE USE OF GREEN TEA AND GINGER EXTRACTS IN THE TECHNOLOGY OF BEVERAGES WITH INCREASED BIOLOGICAL VALUE. FOOD RESOURCES, 5(09), 161–166. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/206

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

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