alexa The New Combined Soy Beverage for Elderly People: the Technology Process and the Use
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

The New Combined Soy Beverage for Elderly People: the Technology Process and the Use

Marina V. Palagina1*, Natalia G. Plekhova2, Evgeniya S. Fishchenko1, Elena I. Cherevach1 and Larisa A. Tekutyeva1

1Laboratory of Fundamental and Applied Problems of Commodity, Far Eastern Federal University, Vladivostok, Russia

2Lab. pathomorphology and electron microscopy, Research Institute of Epidemiology and Microbiology, Siberian Branch of the Russian Academy of Medical Sciences, Vladivostok, Russia

*Corresponding Author:
Marina V. Palagina - B.D
Professor of cathedra Chemistry and Technology of living systems Far Eastern Federal University
8 Sukhanova, Vladivostok, Russia
Tel: +74232406569
E-mail: marina-palagina@yandex.ru

Received April 26, 2013; Accepted May 22, 2013; Published May 30, 2013

Citation: Palagina MV, Plekhova NG, Fishchenko ES, Cherevach EI, Tekutyeva LA (2013) The New Combined Soy Beverage for Elderly People: the Technology Process and the Use. J Food Process Technol 4:240. doi: 10.4172/2157-7110.1000240

Copyright: © 2013 Palagina MV, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

This study was conducted to develop of functional beverages on the basis of cultured aqueous extraction of soya grains with added extracts from Schisandra chinensis. Formulas and technology for production of functional beverages on the basis of aqueous soya extract, extract of Schisandra chinensis berries and probiotic starters (Lactobacillus bulgaricus и Streptococcus thermophilus) have been developed. Shelf life of beverages has been determined. Quality and safety of developed products have been studied. Characterizing the chemical composition and nutritional value of combined soy beverage, we can conclude that they differ balanced protein composition, adjusted for fatty acid composition, have a low calorie, which is very important for the elderly and balanced mineral macronutrients. Soy fermented beverages “Taste of Health” has a high number of viable cells, the optimal pH, allowing lactic acid bacteria remain in the active state during storage. All this makes it possible to call the resulting drink probiotic drinks functionality.

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