Abstract
Beverages are the most technologically advanced products to create new types of functional foods. The widen-ing of the assortment of useful and functional beverages reveals the possibility to control the intake of biologically active substances in the human body. From a technological point of view, beverages are the most convenient model for the creation of new products including the use of natural plant raw materials. All possible ways to make a beverage based on beer wort have been investigated. The optimum dose of pine extract added to the beverage has been determined. The organoleptic and physico-chemical quality indices of a new variety of the beverage based on beer wort with added pine extract have been studied.Keywords
Technology, beer, beer wort, pine extract, quality indices, functional beverage, biologically active substances.REFERENCES
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