Year: 2025
Type: article
Abstract: The aim of the study is to use the extract of the medicinal plant Sagan-Daylya to create a specialized soft drink. Objectives: study of the chemical composition of the extractive substances of the aboveground part of the Sagan-Daylya plant; development of the ingredient composition of the recipe for a soft drink and a technological scheme for its production; spectrophotometric study of the antioxidant properties of the drink; determination of organoleptic, physicochemical indicators and microbiological indicators regulated by GOST 28188-2014 Non-alcoholic beverages. General specifications and TR CU 021/2011. The materials of the study were: dried leaves and small lignified stems of the Sagan-Daylya plant, collected in Yakutia (Neryungri District, Western Yangi ridge) in August 2022; aqueous extracts of the plant; the developed soft drink. The data on the total content of extractive substances in the aqueous extract of Sagan-Daylya (21.03 wt.%) were obtained, the composition of which is represented by soluble carbohydrates ((8.25 ± 0.41) wt.%), tannins (6.80 ± 0.30), phenolic compounds (3.26 ± 0.16) and flavonoids ((2.02 ± 0.10) wt.%). The ingredient composition of the recipe for a non-alcoholic tonic drink is represented by an aqueous extract of Sagan-Daylya, infusions of orange peel and cinnamon, citric acid, sugar and CO2. The organoleptic, physicochemical and microbiological indicators of the drink product corresponded to the standardized values of GOST and TR TS. The conducted tasting assessment on a 10-point scale according to the criteria of appearance, color, aroma and taste had good indicators – from 8 to 10 points for each criterion. Data on the high antioxidant activity of the drink were obtained. A technological scheme for its production was proposed. The presence of useful and physiologically significant compounds with registered pharmacological and antioxidant activity allow us to classify the developed soft drink based on the Sagan-Daylya extract as a specialized drinking product.
Authors: Lilia Naimushina, Irina Zykova
Institution: Siberian Federal University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4409523187