Technological evaluation of raspberry varieties on suitability for alcohol-free drink production

Abstract

The article reflects the results of studies to determine the suitability of raspberry varieties to produce non-alcoholic juicecontaining drinks and to identify optimal parameters for the fruit part and soluble solid content in the finished product.

The objects of research were raspberry fruit of ‘Babye leto’, ‘Gerakl’, Zeva Herbsternt, ‘Heritage’ varieties.

Raspberry varieties suitable for production of non-alcoholic juice-containing drinks were identified. The effect of formula components on consumer property formation of non-alcoholic beverages containing raspberry juice was established.

A comparative analysis of the organoleptic evaluation results showed that the best quality raspberry drinks had the fruit part content of 11 % and soluble solids of 15 %.