Bioactive Characteristics of Wildly Growing Berries as the Basis for Making Low-Calorie Alcoholic and Non-Alcoholic Products

摘要

Forests of Georgia are rich with wild berries. These fruits may be used as a raw material for making ecologically pure and healthful products. Two wild species - blueberry {Vaccinium ssp.) and elderberry (Sambucus nigra L.) have been selected for research purposes. The aim of the research is to work out the technologies of making new style dessert liquor and compote without sucrose and with conservation of biologically active compounds. In the new technologies some original elements like stevioside and the inverted sugar are used for making alcoholic and non-alcoholic products. A recipe has been elaborated for obtaining the inverted sugar from sucrose; the temperature, exposition and ratio of components have been determined; the technological parameters for obtaining dessert liquor and compote have been defined. The advantage of suggested technologies - versus of traditional ones - is that the obtained product is a bio-product, the content of calories is reduced by 20-22%, the inverted sugar is used and the biological active compounds are conserved in these products.