Properties of functional drink

The aim of the study is to conduct a comprehensive assessment of the quality of functional drinks taking into account organoleptic, physicochemical and microbiological indicators. The object of the study is samples of a functional drink prepared according to the original recipe. Organoleptic, physicochemical and microbiological assessment of the objects was carried out during 30 days of storage in triplicate with an error of no more than 0.05. The drink includes apples, pears, plums, cherries and currants, as well as water, honey, microcapsules from callus cultures of Eleutherococcus senticosus and Ocimum basilicum plants and ascorbic acid (vitamin C), cinnamon, mint and gum arabic. Each of the four samples (D1, D2, D3, D4) contains different proportions of ingredients. Sample D2 (plum - cherry) has the highest organoleptic assessment: average score is 4.72. Sample D3 (currant - pear) has the highest total acidity - (0.300 ± 0.01) %. Sample D1 (apple - pear) has a vitamin C content of (25.0 ± 0.1) mg/100 g. Sample D3 (currant - pear) has a vitamin C content of (30.0 ± 0.1) mg/100 g. The antioxidant activity level is within the range from (87.0 ± 0.2) (sample D1 apple - pear) to (90.0 ± 0.2) (sample D2 plum - cherry) %. The level of total flavonoid content is in the range from (35.0 ± 0.1) (sample D3 currant - pear) to (40.0 ± 0.1) (sample D2 plum - cherry) mg/100 g. All samples do not contain mesophilic aerobic microorganisms, coliform bacteria, yeast and mold at all stages of storage. Satisfaction of the daily requirement for biologically active substances by 20 % allows us to classify all samples as functional food products. The drink is recommended for consumption by a wide range of consumers and athletes as a supplement to the main diet.