Alcoholic Drinks with Tomato Products
Journal: Техника и технология пищевых производств (Food Processing: Techniques and Technology) (Vol.52, No. 3)Publication Date: 2022-10-06
Authors : Alla E. Chusova; Irina M. Zharkova; Angelina V. Korkina; Alena A. Pronkina; Viktoria P. Khitsenko;
Page : 602-612
Keywords : Tomatoes; beer; assortment; market; consumption;
Abstract
New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current data on the use of tomatoes in alcohol production. The review covered Russian and foreign open access scientific publications and patents registered in Pubmed, E-library, Cyberleninka, Espacenet, and Patentscope in 2005–2021. Most publications featured tomato juice in soft drinks production as a means to increase their nutritional value, improve sensory profile, expand the product range, and develop new functional products, e.g., with antioxidant properties, for diabetic consumers, etc. Tomato pulp, juice, or puree is used in beer production. No publications featured the effect of tomato cultivars on the technical properties of the finished product. The analysis revealed the need to study the effect of red, yellow, and dark tomatoes on the sensory and physico-chemical quality of beer drinks. Another research prospect is a novel semi-finished product from tomato pomace that would increase the nutritional value of beer drinks.
Other Latest Articles
- Micellar Casein Production and Application in Dairy Protein Industry
- Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap ( Scutellaria baicalensis)
- Clonal Micropropagation and Peculiarities of Adaptation to ex vitro Conditions of Forest Berry Plants of the Genus Vaccinium
- Seasonal Changes in the Protein Composition of Khainak Milk
- Cereals and Cereal Products for Dietary Preventive Nutrition
Last modified: 2022-10-07 16:32:01