Title Funkcionaliųjų gaiviųjų gėrimų kūrimas bei ištyrimas. Vartotojų informuotumo analizė
Translation of Title Creation and examination of functional soft drinks. Consumer awareness analysis
Authors Skruodytė, Dovilė
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Pages 65
Keywords [eng] functional soft drinks ; coconut water ; agave syrup ; aloe vera juice.
Abstract [eng] The objective of this work. To create and examinate functional soft drinks, to evaluate consumers view and awareness about soft drinks. Research methods of the work. The analysis of literature about soft drinks categories, soft drink consumption indicators, labeling and governing documents about that, the active parts used in soft drinks production, soft drinks technological review. Questionnaire survey - consumer awareness evaluation about soft drinks, consumption features of soft drinks, the choice aspects and approaches to functional soft drinks. Performed soft-flavored carbonated drinks market review in Siauliai City 4 major shopping centers. This beverage category was selected, because it was closest to our created soft drink. It was analyzed of category beverage composition, nutritional value and energy labeling of health and nutrition claims. The results was analyzed using the statistical package SPSS 22.0 and Microsoft Office Excel 2013. The difference was statistically significant when p <0.05. During the study was cooperated with the beverage production company \"Gubernija,, there was selected to best distinguish the taste and healthy properties of functional components (aloe vera juice, coconut water, agave syrup) during the soft drink production was also used flavorings and juice concentrates. The following ingredients was produced in eight soft drinks samples. The samples was different by aloe juice concentration (1 percent and 2 percent.) and variety of flavorings. Later in ,,Gubernija '' laboratory was analyzed 8 samples by dry matter, titratable acidity and total number of microorganisms. Soft drinks sensory evaluation was made in three ways: evaluation of the organoleptic characteristics, descriptive - the profile analysis creation and sensory acceptability evaluation. These estimates was made in LSMU Food Safety and Quality Department presence of an evaluation team. Evaluation group choose the most preferred sample and this nutritional and energy value was calculated. Results. The literature review showed that in 2015 people in Europe was consumed most soft drinks, compared to other categories of beverages (coffee, juice, tea, cocoa). In Europe 2015 years the soft drink sales amounted to 49,205 million liters, on average, each person drinks about 95.2 gallons of soft drinks per year. According of the LR Minister, soft drinks - are divided into categories: flavored soft drinks, soft drinks and juices, non-alcoholic energy drinks, kvass soft drinks and kvass flavored soft drinks. The mostly used active components in soft drinks - vitamins, minerals, antioxidants, plant extracts, fiber and other ingredients. The consumer survey of soft drinks showed that the majority of respondents (77 percent.) consume soft drinks. The analysis of research by age showed that people who are most likely to consume soft drinks usually are 21-40 years old (79 percent.). The respondents would like to see more functional drinks in our markets. Most of the respondents would like buy soft drinks, which have less sugar, but also would be supplemented by biologically active substances. In Siauliai city largest shopping centers was made market analysis of refreshing non-carbonated flavored drinks and found 24 drinks. Market analysis of flavored carbonated soft drinks showed that the majority of the analyzed beverages was foreign manufacturers 71 percent., while the Lithuanian producers beverages - 29 percent. The analysis showed that on some soft drink labels there are no information about their nutrition. From the analyzed drinks the least sugar in beverage was 3.5 g / 100 ml, most sugar - 11 g / 100 ml. The drink which had most calorie - 48 kcal / 100ml. Of all the analyzed soft drinks was distinguished 2 soft drinks, which had vitamins, minerals and other ingredients of functional in their contains. Their country of manufacture - Sweden. The flavored carbonated soft drinks market produced in Lithuania could be more of functional drinks that have less sugar, it is characterized by positive properties of the human body. In company \"Gubernija,, was produced eight different samples of soft non-carbonated soft drinks by using the active part: coconut water, agave syrup, aloe vera juice. We identificated that the produced soft drink samples was safe. Comply with the LR Minister of governing beverage safety and quality requirements. Immediately after producing the mixture in a soluble solids content of all samples was 5.1 m / percent. The test was repeated after 5 days, soluble solids content remained unchanged. Beverage acidity indicators samples the day of production was seen throughout, in the research results wasn't any significant differences. Acidity, expressed as citric acid samples ranged from 1.7 to 1.8 g/l. After 5 days the acidity tests was again repeated. Some samples was slightly increased of acidity (0.1 g / l). Common microorganisms showed that microbial contamination of samples - mixed. The maximum total number of microorganisms was determined <4 CFU/ 1 ml. Other samples test results was the same <1 CFU/ 1ml. The drinks sensory analysis which was made in LSMU Food Safety and Quality Department showed that the most preferred sample for sensory evaluation group was sample 2. The sample components: coconut water, drinking water, agave syrup, gooseberry juice concentrate, 1 percent. aloe vera juice, green tea fragrance. In accordance with the panel points separated individual specifications and characteristics of a beverage comprising a profile analysis, sample 2 was noted with freshness sensation felt average intensity of sweet taste. The preferred sample nutrition and energy value was calculated. Most preferred sample was characterized by relatively low in calories and sugar. 100 ml of the drink have 20 kcal and 5 g of sugar.
Dissertation Institution Lietuvos sveikatos mokslų universitetas
Type Master‘s Thesis
Language Lithuanian
Publication date 2017