Study of quality indicators of functional beverages enriched with stevia concentrates

One of the key priorities of modern nutrition science and food biotechnology is to reduce the sugar content in the population's diet and to increase the functional value of food products. The aim of the presented study is to explore the possibility of using stevia concentrates in beverages to reduce their sugar content and enhance their nutritional value. The article presents the results of developing functional beverages enriched with Stevia rebaudiana Bertoni concentrates and a comprehensive assessment of their quality. The study compared various methods for extracting biologically active substances from stevia leaves, demonstrating the high efficiency of sequential extraction using 40% and 80% ethanol. A technological scheme for obtaining water-alcohol extracts and concentrates based on them is provided. The technological possibility of reducing sugar content in beverages by 50% while maintaining high sensory properties was justified. Ascorbic acid content in the experimental samples was found to be 2.5-3 times higher than in the control samples, reaching 14.1 mg/100 mL. Microbiological and toxicological studies confirmed the complete safety of the product, and 6-month monitoring proved its stability during storage. The developed drinks, enriched with stevia concentrates, are competitive functional products that meet the requirements of modern nutrition science.

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