Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+44 1704335730


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

Marina V. Palagina, Natalia G. Plekhova, Evgeniya S. Fishchenko, Elena I. Cherevach and Larisa A. Tekutyeva

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.