Krasnoobsk, Russian Federation
Tomsk State University
Krasnoobsk, Russian Federation
Krasnoobsk, Russian Federation
Krasnoobsk, Russian Federation
Krasnoobsk, Russian Federation
The market of plant-based soft drinks responds to the growing demand for functional products that combine pleasant sensory properties with health benefits. This article describes the impact of formulation factors (raw material, sweetener, ascorbic acid) on the quality, functional properties, and stability of plant-based soft drinks during storage. The study featured plant-based semi-finished products combined into 12 beverage formulations. They were subjected to standard physicochemical, microbiological, and spectrophotometric analytical methods. The sensory assessment involved a five-point scale. The statistical data processing relied on the analyses of variance and correlation. The beverages varied in three factors. The semi-finished plant material (coffee infusions, cinnamon, Rhodiola rosea CO2-extract) determined the content of solids, phenolic compounds, flavonoids, color coordinates ( 2 p η = 89.7–99.6%), QMAFAnM ( 2 p η = 26.5%), and sensory properties ( 2 p η = 50.2–52.2%). The sweetening agent (sucrose/sucralose) affected the content of solids and sucralose ( 2 p η = 100.0 %), QMAFAnM ( 2 p η = 42.3%), flavonoids ( 2 p η = 24.0%), and the color indicators L*, a*, H° ( 2 p η = 41.9–56.2%). Ascorbic acid ( 2 p η = 99.9%) ensured at least 15 mg of vitamin C per 100 cm3 of the finished product. It also affected the b*, C* indicators and solids ( 2 p η = 17.4–26.5%). The beverages retained acceptable sensory profile, functional properties, and microbiological safety over 7 days of storage. The experimental sucralose-based beverages proved to be low-calorie functional drinks able to ensure glycemic control. A 200 cm3 serving, fortified with ascorbic acid, delivered 30% of the recommended daily intake of Vitamin C. These findings contribute to the diversification of the functional food market.
Soft drinks, plant-based ingredients, sucralose, ascorbic acid, functional foods, stability
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