FERMENTED LEAVES OF FRUIT AND BERRIES CULTURES AS RAW MATERIALS FOR BEVERAGES

Authors

  • Iryna Grinenko Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Roman Grushetskiy Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Liubomyr Khomichak Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна

DOI:

https://doi.org/10.31073/foodresources2019-13-06

Keywords:

ферментовані листя, листя плодових дерев, листя ягідних кущів, антиоксиданти, яблуня, груша, малина

Abstract

The need to expand the range of food products, especially beverages, with a high content of biologically active substances is quite relevant today. The most common drink in our time is tea. However, its use for certain segments of the population is limited due to the presence of caffeine alkaloids in the tea. Excessive caffeine consumption can lead to nervousness, anxiety, tremor and sleep disorders. For some people, drinking tea causes blood pressure to rise. This article is dedicated to finding promising raw materials for beverages that have a wide range of substances with antioxidant activity and do not contain alkaloids, in particular, caffeine. As such raw materials were considered the leaves of fruit and berry crops, including apples, pears, mulberries, cherries, raspberries, grapes, and apricots. Their components are similar to the components of tea, in particular, that the composition of this raw material includes tannins, such as tannins, flavonoids, vitamins, essential oils, organic acids, volatiles, minerals. The raw materials were fermented to eliminate the herbaceous odor and taste and give a pleasant color. Organoleptic evaluation of the samples of the obtained leaves showed a significant improvement in their taste and aroma in the fermentation process. Studies have shown that fermented pear and raspberry leaves make it possible to get drinks that taste, color and smell like black tea. Also, very original drinks can be obtained from fermented raspberry and cherry leaves. Other cultures should not be used to make mono-drinks, they should be used as supplements for herbal teas due to their rich chemical composition

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References

https://doi.org/10.31073/foodresources2019-13-06

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Published

2019-12-25

How to Cite

Grinenko, I., Grushetskiy, R., & Khomichak, L. (2019). FERMENTED LEAVES OF FRUIT AND BERRIES CULTURES AS RAW MATERIALS FOR BEVERAGES. FOOD RESOURCES, 7(13), 59–68. https://doi.org/10.31073/foodresources2019-13-06

Issue

Vol. 7 No. 13 (2019): Food Resources

Section

Технічні науки

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