International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 4 (2020)

Designing functional beverages with the addition of fulvic acids for physically active people


Monika Swat, Katarzyna Wybieralska

We carried out research to propose an innovative functional beverage targeted primarily at physically active people and based only on natural additives obtained from plants, waters, and soils. Fulvic acids have numerous health-enhancing qualities, which qualifies them to be valuable, organic drink additives. Not only is the content of minerals or vitamins of the product important to the consumer, but so are its organoleptic properties. Color and flavor, followed by price, are equally crucial elements in the design of a product in order to achieve market success. This paper presents the results of sensory analysis conducted on 16 drinks with various compositions. Functional water, along with fulvic acids, was also enriched with lemon, chokeberry, aloe, elderberry, and blackcurrant juice, etc. This analysis is the basic differentiator in determining the parameters of new food products. This study was carried out in collaboration with a trained expert panel, which guaranteed objectivity and ensured proper, reliable product quality assessment.
Pages : 115-121 | 254 Views | 76 Downloads