期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2014
卷号：9
期号：3-4
页码：110-116
语种：English
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Lemon juice is a very common base in sports drinks because of its fresh and pleasant taste. Sugar isomaltulose is relatively new sugar suitable for sports drinks due to low glycemic index, but is still not widely used. Sports drink, the subject of this research, is only one produced in Croatia and present on Croatian market with added isomaltulose. Given this innovation in drink formulation the aim of this study was to monitor the quality and sensorial properties of the drink during six months storage at ambient temperature 20±2oC. Researched drink was produced in industrial plant in Croatia in ordinary production for commercial purpose, and was formulated and declared as isotonic. To achieve the required properties drink besides mentioned ingredients (lemon juice and isomaltulose) contains, fructose, minerals (sodium, potassium, magnesium, calcium, zinc) and vitamins (C, E, niacin). Produced drink was filled in polyethylene terephthalate bottles and analysed after 0, 2, 3, 5 and 6 months of storage. Due to monitoring stability of quality properties of drink soluble dry matter, pH value, acidity, colour parameters (by CIELAB method), osmolality (by osmometer), content of isomaltulose and vitamins (by high-performance liquid chromatography), and minerals (by atomic absorption spectrometer) were determined. Sensory properties were determined by quantitative descriptive method. Considering quality parameters significant changes were observed only in amount of vitamin C as well as colour parameters L*, a*, b* while all others remained unchanged during six months storage at 20±2oC. Further, among sensory attributes researched drink undergone the significant changes in colour (darkening) and taste (lower acidity and fresh fruit taste and higher sweetness). High correlation between sensory and instrumental determined colour was established. Despite mostly all quality parameters remained stable during all storage time without any trend of soon changes, six months of shelf life is maximal due to colour and taste are limiting factors.
