Development and shelf-life assessment of soft-drink with honey

Authors

  • Marija Zheplinska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-7286-3003
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Liubov Shablii National Aviation University, Faculty of Environmental Safety, Engineering and Technologies, Department of Biotechnology, 1 Komarova Ave., 03680, Kyiv, Ukraine
  • Vasyl Shynkaruk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Journalism and Language Communication, Heroes of Defense Str., 15, 03040, Kyiv, Ukraine https://orcid.org/0000-0001-8589-4995
  • Natalia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine Department of Standardization and Certifying of Agricultural Products, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine
  • Yaroslav Rudyk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-5382-1505
  • Ivan Chumachenko National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Dairy and Beef Production Technology, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0002-2816-5195
  • Yevheniia Marchyshyna National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Occupational Safety аnd Environmental Engineering, Heroyiv Oborony str., 12, studying building № 11, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-8842-186X
  • Alina Omelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine, Tel.: +380987846045,
  • Iryna Kharsika National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine

DOI:

https://doi.org/10.5219/1738

Keywords:

honey, water, beverage, dry matter content, pH value, formulation

Abstract

This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.

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Published

2022-03-10

How to Cite

Zheplinska, M., Mushtruk, M., Shablii, L., Shynkaruk, V., Slobodyanyuk, N., Rudyk, Y., Chumachenko, I., Marchyshyna, Y., Omelian, A., & Kharsika, I. (2022). Development and shelf-life assessment of soft-drink with honey. Potravinarstvo Slovak Journal of Food Sciences, 16, 114–126. https://doi.org/10.5219/1738

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