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Journal articles on the topic 'Fruit drinks'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Satria, Nur Imam, Maherawati Maherawati, and Dzul Fadly. "Karakteristik Minuman Isotonik Berbahan Baku Air Kelapa (Cocos nucifera) dengan Penambahan Buah-Buahan Lokal." Jurnal Teknologi dan Industri Pertanian Indonesia 16, no. 1 (2024): 78–85. http://dx.doi.org/10.17969/jtipi.v16i1.28185.

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Isotonic drinks are substitutes for lost body fluids, minerals to replace electrolytes lost with sweat, and sugar as an energy source. Naturally, coconut has the potential as an isotonic drink because of its mineral composition and sugars that resemble body fluids. Coconut water isotonic drinks can be added with fruit flavors to add flavor. The isotonic drink made in this study uses coconut water combined with various local fruits (soursop, red guava, orange, kweni, belimbing wuluh, and pineapple). This study aimed to determine the characteristics of isotonic drinks made from coconut water wit

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Hall, Marissa G., Allison J. Lazard, Isabella C. A. Higgins, et al. "Nutrition-related claims lead parents to choose less healthy drinks for young children: a randomized trial in a virtual convenience store." American Journal of Clinical Nutrition 115, no. 4 (2022): 1144–54. http://dx.doi.org/10.1093/ajcn/nqac008.

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ABSTRACT Background Consumption of sugar-sweetened beverages, including fruit drinks (i.e., fruit-flavored drinks containing added sugar), contributes to childhood obesity. Objectives We aimed to examine whether nutrition-related claims on fruit drinks influence purchasing among parents and lead to misperceptions of healthfulness. Methods We conducted an experiment in a virtual convenience store with 2219 parents of children ages 1–5 y. Parents were randomly assigned to view fruit drinks displaying 1 of 3 claims (“No artificial sweeteners,” “100% Vitamin C,” and “100% All Natural”) or no claim

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Dudarev, I. "Development of craft drinks with oat milk and fruit and berry powders." Товарознавчий вісник 17, no. 1 (2024): 105–15. http://dx.doi.org/10.62763/ef/1.2024.105.

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Consumption of plant-based milk is growing every year, especially among allergy sufferers and lactose intolerant people. The development of beverages based on it with the addition of nutrients and improved taste properties is a trend among soft drink manufacturers. The purpose of the article is to develop recipes for craft drinks with oat milk and powders from freeze-dried fruits and berries, as well as to determine their sensory and physicochemical characteristics. The research was conducted using the method of expert evaluation of the sensory characteristics of drink compositions, the calcul

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Pomeranz, Jennifer L., and Jennifer L. Harris. "Children’s Fruit “Juice” Drinks and FDA Regulations: Opportunities to Increase Transparency and Support Public Health." American Journal of Public Health 110, no. 6 (2020): 871–80. http://dx.doi.org/10.2105/ajph.2020.305621.

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Objectives. To compare children’s drink products that contain or purport to contain juice and evaluate labels in light of US Food and Drug Administration (FDA) regulations. Methods. In 2019, we analyzed federal law for drinks that contain or purport to contain juice by using LexisNexis and FDA’s Web site, identified top-selling children’s “juice” drinks in fruit punch flavors, gathered labels in store and online, and extracted data from the principal display and information panels. Results. FDA regulations permit a wide range of names, claims, and fruit vignettes on drinks that contain or purp

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Diajeng Sriyana Saraswati, Yusmarini, and Dewi Fortuna Ayu. "Pemanfaatan Ekstrak Kulit Buah Naga Merah sebagai Pewarna Alami Minuman Probiotik Sari Buah Sirsak." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 14, no. 1 (2023): 3092. http://dx.doi.org/10.35891/tp.v14i1.3092.

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Background Soursop is one type of fruit with high productivity, but its utilization is relatively less than other fruits. This imbalance causes many soursop fruits to be damaged, so it needs to be processed into functional food in the form of probiotic drinks. Making soursop fruit juice probiotic drink utilizes Lactobacillus plantarum 1 RN2-53 as a starter, but the resulting product has an unattractive color. The addition of red dragon fruit peel extract is expected to provide an attractive color and increase the nutritional value and benefits of probiotic drinks. Research purposes The s

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Krieger, James, Taehoon Kwon, Rudy Ruiz, Lina Pinero Walkinshaw, Jiali Yan, and Christina A. Roberto. "Countermarketing About Fruit Drinks, Alone or With Water Promotion: A 2019 Randomized Controlled Trial in Latinx Parents." American Journal of Public Health 111, no. 11 (2021): 1997–2007. http://dx.doi.org/10.2105/ajph.2021.306488.

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Objectives. To test whether fruit drink countermarketing messages alone or combined with water promotion messages reduce Latinx parents’ purchases of fruit drinks for children aged 0 to 5 years. Methods. We performed a 3-arm randomized controlled online trial enrolling 1628 Latinx parents in the United States during October and November 2019. We assessed the effect of culturally tailored fruit drink countermarketing messages (fruit drink‒only group), countermarketing and water promotion messages combined (combination group), or car-seat safety messages (control) delivered via Facebook groups f

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Surarit, Rudee, Kanonrat Jiradethprapai, Kanyakorn Lertsatira, Jarukan Chanthongthiti, Chayada Teanchai, and Sivaporn Horsophonphong. "Erosive potential of vitamin waters, herbal drinks, carbonated soft drinks, and fruit juices on human teeth: An in vitro investigation." Journal of Dental Research, Dental Clinics, Dental Prospects 17, no. 3 (2023): 129–35. http://dx.doi.org/10.34172/joddd.2023.40413.

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Background. Dental erosion is the loss of dental hard tissues through the acid dissolution of tooth minerals. One of the major factors that cause erosion is the consumption of acidic food and drinks. This study investigated and compared the effect of vitamin waters, herbal beverages, carbonated soft drinks, and fruit juices on the loss of human dental hard tissue. Methods. Human tooth samples were immersed in various drinks: vitamin waters, herbal beverages, carbonated soft drinks, and fruit juices. The pH value of each drink was measured using a pH meter. The weight of each sample was determi

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Paendong, Yunita R., Maya M. Ludong, and Teltje Koapaha. "PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (2021): 30–36. http://dx.doi.org/10.35791/jteta.v12i1.53270.

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Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyce

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Nowak, Dariusz, and Michał Gośliński. "Assessment of Antioxidant Properties of Classic Energy Drinks in Comparison with Fruit Energy Drinks." Foods 9, no. 1 (2020): 56. http://dx.doi.org/10.3390/foods9010056.

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Energy drinks (EDs) contain sugar, caffeine, and other bioactive compounds. Recently, new types of EDs, enriched with fruit juices, natural pigments, and plant extracts, have been launched in the market. The objective of this study was to investigate the composition and antioxidant properties of the most popular classic and fruit EDs. The study was carried out including 24 of the most popular energy drinks (classic and fruit EDs). The composition of EDs, especially caffeine and sugar, and antioxidant properties (antioxidant capacity, total polyphenols, total anthocyanins, vitamin C) were analy

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Page,, Denis B., Henry B. S. Conacher,, Dorcas Weber,, and Gladys Lacroix,. "A Survey of Benzene in Fruits and Retail Fruit Juices,Fruit Drinks, and Soft Drinks." Journal of AOAC INTERNATIONAL 75, no. 2 (1992): 334–40. http://dx.doi.org/10.1093/jaoac/75.2.334.

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Abstract Recent findings of benzene In several fruit-flavored mineral waters at low μg/kg levels, reportedly arising from added benzoate, have prompted a survey of various fruits, juices, and drinks for traces of benzene. Headspace sampling, capillary gas chromatography, and mass spectrometrlc detection enabled detection with confirmation (full-scan spectrum) of benzene as low as 0.03 μg/kg. With selected Ion monitoring, the method detection limit was 0.02 μg/kg, I.e., 3 times the analytical blank, in total, 97 samples were analyzed. Benzene was found at levels ranging from 0.018 to 3.83 μg/kg

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Beck, Amy L., Suzanna Martinez, Anisha I. Patel, and Alicia Fernandez. "Trends in sugar-sweetened beverage consumption among California children." Public Health Nutrition 23, no. 16 (2020): 2864–69. http://dx.doi.org/10.1017/s1368980020001147.

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AbstractObjective:To assess trends in consumption of soda, sweetened fruit drinks/sports drinks and any sugar-sweetened beverage (SSB) from 2013 to 2016 among all children in California aged 2–5 and 6–11 years and by racial-ethnic group.Design:Serial cross-sectional study using the California Health Interview Survey (CHIS).Setting:CHIS is a telephone survey of households in California designed to assess population-level estimates of key health behaviours. Previous research using CHIS documented a decrease in SSB consumption among children in California from 2003 to 2009 coinciding with state-l

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Harris, Jennifer L., Lindsay Phaneuf, and Frances Fleming-Milici. "Effects of Sugary Drink Countermarketing Videos on Caregivers’ Attitudes and Intentions to Serve Fruit Drinks and Toddler Milks to Young Children." American Journal of Public Health 112, S8 (2022): S807—S816. http://dx.doi.org/10.2105/ajph.2022.307024.

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Objectives. To test the effects of countermarketing videos addressing common misperceptions about ingredients and claims on children’s sugary drinks. Methods. We conducted an online randomized controlled experiment in January 2021 with US caregivers (n = 600) of young children (aged 8‒37 months) to assess the effects of watching countermarketing versus control videos on intentions to serve sugary and healthy drinks (6-point scales) and attitudes (10-point scales) about fruit drinks and toddler milks. Results. The countermarketing videos significantly reduced positive attitudes about fruit drin

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Munsell, Christina R., Jennifer L. Harris, Vishnudas Sarda, and Marlene B. Schwartz. "Parents’ beliefs about the healthfulness of sugary drink options: opportunities to address misperceptions." Public Health Nutrition 19, no. 1 (2015): 46–54. http://dx.doi.org/10.1017/s1368980015000397.

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AbstractObjectiveTo assess potential misperceptions among parents regarding the healthfulness of sugary drinks for their children.DesignOnline survey of parents. Participants identified the categories and specific brands of sugary drinks they provided for their children. They also indicated their perceptions of sugary drink categories and brands as healthy options for children, perceived importance of on-package claims in purchase decisions and their concerns about common sugary drink ingredients.SettingOnline market research panel.SubjectsParents (n 982) of 2- to 17-year-olds, 46 % non-white

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Vorasayan, Jumpol, Ruttika Sriwachiratorn, and Ajchara Kessuvan. "Consumption Behavior and Willingness to Pay for Fruit Drinks in Bangkok Metropolitan Area." KnE Life Sciences 4, no. 2 (2018): 212. http://dx.doi.org/10.18502/kls.v4i2.1674.

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The purpose of this research was to study consumer behaviors, willingness to pay and the factors affecting willingness to pay for ready-to-drink fruit drinks less than 25% with the certified quality assurance system by using contingent valuation method (CVM) for consumers in Bangkok. The results from double-bounded dichotomous choice found that the consumers were willing to pay for fruit drinks less than 25% with GMP certification at 15.22 baht/bottle and 15.58 baht/bottle for fruit drinks less than 25% with HACCP certification. Factors that affected the consumer’s willingness to pay were educ

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Siregar, Darmayanti, Gema Nazriyanti, and Qanita Fadhillah. "<strong>Comparison between carbonated and fruit-based soft drinks effect on calcium release from enamel surface of extracted permanent teeth</strong>." Padjadjaran Journal of Dentistry 34, no. 1 (2022): 81. http://dx.doi.org/10.24198/pjd.vol34no1.32239.

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Introduction: People widely consume soft drinks due to their easy accessibility and delightful taste, without realising the impact on the tooth surface. Enamel dissolves easily due to acidic products that contact acid, a chemical demineralisation process (dental erosion). This study aimed to analyse the comparison between carbonated and fruit-based soft drinks effect on calcium release from enamel surface of extracted permanent teeth. Methods: In-vitro study with a time-series design was conducted on the population of extracted premolars taken from a private dental clinic and orthodontics clin

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Heng, Yan, Lisa A. House, and Hyeyoung Kim. "The Competition of Beverage Products in Current Market: A Composite Demand Analysis." Agricultural and Resource Economics Review 47, no. 1 (2017): 118–31. http://dx.doi.org/10.1017/age.2017.10.

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The beverage sector plays an important role in consumers' daily diet. Recent declines in fruit beverage and soft drink consumption may be a reflection of changing consumers' lifestyles and perceptions. This study uses recent scanner data to develop a demand analysis to examine the competition of various beverages. To obtain reliable demand and elasticity estimates, we test for valid aggregations using the generalized composite commodity theorem. Results suggest that while consumers substitute refrigerated juice with low calorie drinks, a larger proportion of consumers substitute regular soft d

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Sadowska, Anna, Franciszek Świderski, Klaudia Kulik, and Bożena Waszkiewicz-Robak. "Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’S Osmo-Lality." Molecules 26, no. 18 (2021): 5607. http://dx.doi.org/10.3390/molecules26185607.

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High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop dri

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Novgorodska, N. V., I. M. Bernyk, and S. M. Ovsienko. "Juice drinks based on vegetable raw materials." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 70–76. http://dx.doi.org/10.32718/nvlvet-f10111.

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Numerous scientific studies have repeatedly proved the importance of consumption of fresh vegetables and fruits for human health. Natural juices from vegetables and fruits are a concentrated form of vitamins, minerals and antioxidants. Vegetable juices help absorb nutrients at a high rate. When consuming vegetables in the form of juice, β-carotene is absorbed faster, which contributes to the normal formation of the skin and strengthening of the mucous membranes. The purpose of the research is to develop a technology for the production of juice drinks based on vegetable raw materials with a bal

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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.

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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks

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Bezerra, Ilana Nogueira, and Eudóxia Sousa de Alencar. "Association between excess weight and beverage portion size consumed in Brazil." Revista de Saúde Pública 52 (February 26, 2018): 21. http://dx.doi.org/10.11606/s1518-8787.2018052000082.

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OBJECTIVE: To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS: We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals). The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income,

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Dewi, Sinta Ratna, Siti Juliana Putri, Iga Mawarni, Evi Yanti, and Alda Adelia. "Counseling on making dragon fruit skin ginger powder drink 'JAKUNA'." Community Empowerment 9, no. 3 (2024): 402–6. http://dx.doi.org/10.31603/ce.10813.

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Dragon fruit skin ginger powder drink is a nutritious beverage that combines the health benefits of ginger and dragon fruit. This blend results in a drink packed with antioxidants, vitamins, and other essential nutrients. Ginger is renowned for its anti-inflammatory properties and immune-boosting effects, while dragon fruit is rich in vitamin C, fiber, and antioxidant compounds. The objective of this initiative is to promote the utilization of red ginger and dragon fruit peel in creating processed healthy beverages. It aims to enhance community knowledge and skills in transforming ginger and d

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Bardzik, Alec, Ariun Ishdorj, and Ju Won Jang. "Super-premium Fruit and Vegetable Beverages: A Retail Sales Analysis and Demand Estimation." Agricultural and Resource Economics Review 45, no. 3 (2016): 563–80. http://dx.doi.org/10.1017/age.2016.24.

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Super-premium fruit and vegetable juices and drinks are a rapidly emerging product subcategory. We use retail-level scanner data to analyze trends in sales of and demand for super-premium and other fruit and vegetable beverages. We find that super-premium beverages represent a small share—about 6 percent in terms of dollar sales in 2012—of the overall fruit and vegetable juice and drink market and are priced considerably higher. Total sales more than doubled between 2007 and 2012 with 16 percent annual growth, and the beverages were more responsive to changes in price than other fruit and vege

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Amna Gul. "Varietal Impact on Suitability and Acceptability of Mulberry (Morus alba) Fruit Drinks: A Comparative Study." Agricultural Sciences Journal 1, no. 1 (2021): 99–107. http://dx.doi.org/10.56520/asj.v1i1.32.

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Mulberry (Morus alba) is a deciduous fruit that has therapeutic benefits owing to significant amounts of bioactive compounds like anthocyanins, flavonoids and phenolic compounds. This study was designed to assess the varietal comparison of mulberry drinks. At first, mulberry fruit pulp was prepared and then evaluated for its nutritional composition. The pH was found high (6.1±0.01) in green variety compared to the pH (5.1±0.07) of red variety. Similarly, total soluble solids, crude fat, crude protein and antioxidant activity were found to be higher in the green variety compared to the red vari

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Bayarri, S., C. Calvo, E. Costell, and L. Durán. "Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks." Food Science and Technology International 7, no. 5 (2001): 399–404. http://dx.doi.org/10.1106/jjwn-ffrq-jbmc-lq5r.

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The objective of this work was to study the effects of color on the perception of both sweetness and fruit flavor of different fruit (peach, orange, kiwifruit and berries) beverages. Four samples of each fruit beverage were prepared by adding different colorants but maintaining the same composition. Color was measured using a Hunter Lab colorimeter. Samples of each of the different fruits were ranked for color, sweetness and typical fruit flavor by a group of assessors. Color was found to influence sweetness only in orange drinks but it affected intensity of typical flavor in all fruit drinks.

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Cortellino, Giovanna, and Anna Rizzolo. "Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices." Beverages 4, no. 3 (2018): 67. http://dx.doi.org/10.3390/beverages4030067.

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To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both dri

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Grenby, T. "Soft drinks, infants' fruit drinks and dental health." British Dental Journal 169, no. 8 (1990): 228. http://dx.doi.org/10.1038/sj.bdj.4807336.

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Sadowska, Anna, Franciszek Świderski, and Wacław Laskowski. "Osmolality of Components and Their Application in the Design of Functional Recovery Drinks." Applied Sciences 10, no. 21 (2020): 7663. http://dx.doi.org/10.3390/app10217663.

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Measuring the osmolality of electrolytes, carbohydrates, and other components that contain them, can be very helpful in the design of functional recovery drinks. This study aimed to develop functional recovery drinks based on natural fruit components with the addition of electrolytes and carbohydrates to improve water and electrolyte balance and provide energy after intense physical exertion, as well as ensuring a high content of bioactive ingredients and being of a good sensory quality. The study material consisted of blackcurrant fruit powders obtained by freeze-drying and spray-drying, alon

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Egushova, Elena, and Irina Reznichenko. "FORMATION OF QUALITATIVE CHARACTERISTICS OF BEER DRINKS WITH FRUIT AND BERRY RAW MATERIALS." Bulletin of KSAU, no. 6 (July 23, 2024): 178–87. http://dx.doi.org/10.36718/1819-4036-2024-6-178-187.

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Beer drinks are gaining more and more popularity, they are distinguished by original taste and aroma characteristics. Consumer interest in beer drinks with the use of fruit and berry raw materials is noted. The objective of the study is to develop a technology for beer drinks using fruit and berry raw materials and to form their quality characteristics. Tasks: to determine the dosage of juices (cherry, currant, raspberry) in the recipe for a beer drink based on light unfiltered beer Prazhskoye by studying the standardized quality indicators and identifying the best sample by overall characteri

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Prasad, Rajendra. "Sodium and potassium intake through juices and low alcohol beverages in Fiji." South Pacific Journal of Natural and Applied Sciences 36, no. 2 (2018): 46. http://dx.doi.org/10.1071/sp18006.

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Sixty four different fruit juices, juice concentrates, soft drinks and beers, available in Fiji supermarkets were analysed for Na+ and K+ contents with a view to assess their potential for nutritional supplementation or exposure risk in daily life. Drinks fall in five broad categories of (a) fruit based drinks, (b) flavoured artificial drinks, (c) carbonated fizzy drinks, (d) sports drinks and (e) low alcohol drinks. The Na+, K+ contents in 100 mL of the drinks were found to be in fruit based drinks (Na+ 2–34 mg, K+ 84–246 mg), flavoured artificial drinks (Na+ + 0–59 mg), carbonated fizzy drin

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Kolotiy, T. B., and Z. S. Kovalenko. "Drinks based on milk whey using fruit syrup from wild plants." New Technologies 17, no. 2 (2021): 33–39. http://dx.doi.org/10.47370/2072-0920-2021-17-2-33-39.

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Recently, there has been an increasing interest in whey drinks. It is possible to expand the range of whey drinks and regulate their nutritional value due to the wide use of a variety of fillers. Non-traditional local plant materials can be used as fillers. The products of processing (powders, juices, syrups) of fruits and berries are more and more widely used. The value of wild fruits, along with a pleasant taste, is determined by the content of vitamins, minerals, antioxidants and other biologically active substances that play an important role in human nutrition, regulate metabolic processe

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Pramono, Yoyok Budi, Sri Mulyani, Anang M. Legowo, Ahmad Ni’matullah Al-Baarri, Nathania Maula Bernadine, and Daniella Olivia Afri Kusuma. "The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove." International Journal of Scientific Research and Management (IJSRM) 12, no. 02 (2024): 172–78. http://dx.doi.org/10.18535/ijsrm/v12i02.ft02.

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Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probio

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Aliputty, Aprilya Claudia, Fredy Leiwakabessy, and Merry Pattipeilohy. "UJI KUALITAS ORGANOLEPTIK DAN KADAR SERAT PADA PRODUK PANGAN JELLY DRINK BERBAHAN DASAR BUAH AREN (Arenga pinnata Merr) SERTA IMPLIKASINYA PADA MASYARAKAT TANIWEL." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 6, no. 2 (2020): 62–67. http://dx.doi.org/10.30598/biopendixvol6issue2page62-67.

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Background: Sugar palm plants (Arenga pinnata MERR) are plants that have great potential in terms of food shortages. Currently the main product of the palm sugar plantations is the sap of tapping male flowers made of palm sugar, sageru, vinegar and alcoholic drinks. In addition, all parts of the palm treeare useful and can be used for a variety of needs, ranging from roots, stems, leaves, fibers, and the results of their production are roomie, flour and fruit. This study aims to determine the organoleptic quality and jelly fiber content of drinks made from palm fruit (Arenga pinnata Merr).&#x0

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Egushova, Elena, Irina Reznichenko, Denis Lobov, and Vyacheslav Cherkasov. "Development of beer drinks recipe and technology with fruit and berry raw materials." E3S Web of Conferences 494 (2024): 04032. http://dx.doi.org/10.1051/e3sconf/202449404032.

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This study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics. Beer drinks were the objects of the study. The main ingredients for the beer drink were unfiltered light beer "Prazhskoye" from a private brewery in Kemerovo, as well as cherry, raspberry, and blackcurrant juice. The study used generally accepted methods of analysis of organoleptic, physicochemical, and microbiological quality indicators. Recipes and technology of beer drinks

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Wulansari, Nadya Treesna, A. A. Istri Mas Padmiswari, and Ida Ayu Manik Damayanti. "The Effectiveness Probiotic Drink of Salak Bali (Salacca zalacca) in Inhibiting Growth of Escherichia coli." Jurnal Biologi Tropis 22, no. 3 (2022): 934–39. http://dx.doi.org/10.29303/jbt.v22i3.3515.

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Salak bali (Salacca zalacca) is one of the local fruit varieties cultivated in Bali. This fruit contains antioxidants, so that it is potential to be used as a probiotic drink. Probiotic drinks containing live microbes can inhibit the growth of pathogenic microbes and balance the microbes in the intestines so that they can affect the health of those who consume them. This study aimed to determine the effectiveness of the probiotic drink of salak bali fruit juice (Salacca zalacca) in inhibiting the growth of Escherichia coli. The study employed experimental with a completely randomized design. S

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Augustyn, Gelora Helena. "Effect of Carrageenan Concentration on Sensory Characteristics of Jelly Drink Galoba." Jurnal Agrosilvopasture-Tech 1, no. 1 (2022): 16–20. http://dx.doi.org/10.30598/j.agrosilvopasture-tech.2022.1.1.16.

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Galoba (Hornstedtia alliacea) is a fruit-producing plant belonging to the ginger-ginger tribe. Galoba has the potential to be processed into various processed products such as making jelly drinks. The manufacture of jelly drinks generally uses fruit extracts that have a high acidity level, such as galoba fruit, where the acidity level will affect the gel formed by the gelling agent. The gelling agent which is generally used for the manufacture of jelly drinks is carrageenan. The purpose of this study was to determine the appropriate concentration of carrageenan for the manufacture of jelly dri

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Siregar, N. S., and R. M. Sari. "Chemical compositions and sensory characteristics of sports drinks formulated from Salacca sumatrana (Becc.) fruit." Food Research 8, no. 3 (2024): 37–42. http://dx.doi.org/10.26656/fr.2017.8(3).169.

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Prolonged exercise causes excessive fluid loss through sweat which could cause fatigue and reduced performance. Athletes need to restore this fluid loss orally, either from water or carbohydrate-electrolyte drinks. Carbohydrate-electrolyte drinks could be formulated from fruits, such as salak, also known as snake fruit, for instance. This study aimed to develop a sports drink formulated from Sidimpuan salak (Salacca sumatrana (Becc.)) fruit. The formulation of Sidimpuan salak Sports Drink (SSSD) included salak fruit, water, salt and glucose syrup. Salak was blended with a slow juicer to obtain

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Emmett, Pauline, Kate North, and Sian Noble. "Types of drinks consumed by infants at 4 and 8 months of age: a descriptive study." Public Health Nutrition 3, no. 2 (2000): 211–17. http://dx.doi.org/10.1017/s1368980000000240.

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AbstractObjectiveTo document the type and volume of drinks given to infants and investigate whether giving supplementary drinks leads to reduced milk consumption.DesignCarers were asked to record all drinks consumed by the infants in a 24-hour period at two ages, detailing the types and volume taken.SettingThe Avon Longitudinal Study of Pregnancy and Childhood (ALSPAC).SubjectsA randomly chosen population sample of over 1000 infants at 4 and 8 months of age.ResultsThe different types of milk feed were used to group infants, compare volumes consumed and look at the use of non-milk drinks. The a

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Lutfi Alhazami. "Perbaikan Proses Produksi Minuman Markisa di Bantar Gebang." JPM: Jurnal Pengabdian Masyarakat 2, no. 3 (2022): 121–24. http://dx.doi.org/10.47065/jpm.v2i3.311.

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Passion fruit is a fruit that can grow in tropical climates like Brazil. Indonesia also has the same climate so that passion fruit in Indonesia can also grow. Passion fruit does not have a long storage time because of its high water content. Therefore, passion fruit juice is an alternative that can be consumed longer. With a fairly high water content, there is a need for special handling that needs to be taught to the public to increase the durability of passion fruit syrup products. Various methods such as adding additives have also been carried out, but the results can affect fruit juice. Th

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Shaw, L. "Fruit drinks — the continuing controversy!" British Dental Journal 186, no. 12 (1999): 622. http://dx.doi.org/10.1038/sj.bdj.4800180a1.

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Scully, Maree, Belinda Morley, Philippa Niven, David Crawford, Iain S. Pratt, and Melanie Wakefield. "Factors associated with high consumption of soft drinks among Australian secondary-school students." Public Health Nutrition 20, no. 13 (2017): 2340–48. http://dx.doi.org/10.1017/s1368980017000118.

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AbstractObjectiveTo examine demographic and behavioural correlates of high consumption of soft drinks (non-alcoholic sugar-sweetened carbonated drinks excluding energy drinks) among Australian adolescents and to explore the associations between high consumption and soft drink perceptions and accessibility.DesignCross-sectional self-completion survey and height and weight measurements.SettingAustralian secondary schools.SubjectsStudents aged 12–17 years participating in the 2012–13 National Secondary Students’ Diet and Activity (NaSSDA) survey (n 7835).ResultsOverall, 14 % of students reported

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Hassan, Norfarizah Hanim, Haneen Ibrahim Ahmad Al Othman, Nur Rabiatutadawiah Abdul Malek, Musfirah Zulkurnain, Bahruddin Saad, and Yong Foo Wong. "Simultaneous Quantitative Assessment of Ochratoxin A, Patulin, 5-Hydroxymethylfurfural, and Bisphenol A in Fruit Drinks Using HPLC with Diode Array-Fluorimetric Detection." Foods 9, no. 11 (2020): 1633. http://dx.doi.org/10.3390/foods9111633.

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The analysis of regulated contaminants in fruit drinks often requires suitable validated and rapid analytical methods for cost-effective food control, and is of considerable interest among the fruit beverage industry. This study demonstrated a rapid and sensitive high-performance liquid chromatography approach for the simultaneous determination of ochratoxin A (OTA), patulin (PAT), 5-hydroxymethylfurfural (HMF), and bisphenol A (BPA) in various fruit drinks. The separations were achieved using a C18 core-shell column with both photo-diode array and fluorimetric detections connected in series.

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Pabayo, Roman, Joice Dias, David Hemenway, and Beth E. Molnar. "Sweetened beverage consumption is a risk factor for depressive symptoms among adolescents living in Boston, Massachusetts, USA." Public Health Nutrition 19, no. 17 (2016): 3062–69. http://dx.doi.org/10.1017/s1368980016001828.

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AbstractObjectiveTo investigate the relationship between sweetened beverage consumption and depressive symptoms among adolescents.DesignIn a cross-sectional study, adolescents were asked how often they drank soda and fruit drinks in the past 7 d. Depressive symptoms were measured using a brief adapted version of the Modified Depression Scale. Summation scores were standardized using the Z-transformation. We used multilevel multiple linear regression models to estimate the association between soda and fruit drink consumption and depressive symptoms.SettingThe 2008 Boston Youth Survey.SubjectsAd

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Ghifari, Muhammad Raffi, Muhammad Arya Ghifari, and Muhammad Thoriq Albari. "Sweet Drinks App: Innovative Technology App to Buy Fresh and Healthy Drinks." International Journal of Ethnoscience, Bio-Informatic, Innovation, Invention and Techno-Science 2, no. 01 (2022): 56–60. http://dx.doi.org/10.54482/ijebiiits.v2i01.196.

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Buying a drink is a necessity for everyone in this world. but there are some drinks that we often encounter and are consumed by humans. This drink, of course, comes from a variety of ingredients, one of which is fruit. all the drinks we make are quality drinks and affordable prices. We also use a variety of fresh and new beverage ingredients. As technology evolves, it becomes easier for people to access everything including buying fresh and healthy drinks, and now you can use the “SweetDrinks” ordering platform. This app relates to people ordering drinks. The name of this app is Sweet Drink. W

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Irwanto, Reno, Raini Panjaitan, Nanda Triandita, and Nela Eska Putri. "PHYSICOCHEMICAL CHARACTERISTICS OF MARTABE DRINK [PURPLE PASSION FRUIT (PASSIFLORA EDULIS VAR. EDULIS SIMS) TAMARILLO (CHYPOMANDRA BETACEAE SENDT.)]." JURNAL KESMAS DAN GIZI (JKG) 5, no. 2 (2023): 208–16. http://dx.doi.org/10.35451/jkg.v5i2.1547.

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Martabe drink is a drink made from purple passion fruit and Dutch eggplant. This drink can be found easily in North Sumatra. The content of purple passion fruit and Dutch eggplant is rich in nutritional compounds, especially micronutrients and bioactive compounds. This makes the martabe drink a functional drink that not only quenches thirst and is delicious but also good for health. The high content of micro compounds in the form of vitamins and minerals, as well as bioactive compounds (antioxidants), makes it susceptible to damage. Making a martabe drink in powder form is an effort to maintai

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Sivarajan, Madhumithaa. "Awareness among students on ill effects of carbonated drinks on enamel." Bioinformation 16, no. 12 (2020): 1037–44. http://dx.doi.org/10.6026/973206300161037.

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It is of interest to document data on the AWARENESS AMONG STUDENTS (18 to 25 years) ON ILL EFFECTS OF CARBONATED DRINK ON ENAMEL using an online survey questionnaire. Data shows that about 67.2% students consume carbonated drinks every day and only 41.8% of the students experienced ill effects. Moreover, 44.8% of students did not experience any discomfort after consumption of soft drinks. The prevalence of tooth erosion in students who consume soft drinks every day is high and the frequency of consumption of potentially erosive soft drinks with low pH values was the only possible risk factor f

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Sivarajan, Madhumithaa. "Awareness among students on ill effects of carbonated drinks on enamel." Bioinformation 16, no. 12 (2020): 1037–44. http://dx.doi.org/10.6026/973206300161037.

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It is of interest to document data on the AWARENESS AMONG STUDENTS (18 to 25 years) ON ILL EFFECTS OF CARBONATED DRINK ON ENAMEL using an online survey questionnaire. Data shows that about 67.2% students consume carbonated drinks every day and only 41.8% of the students experienced ill effects. Moreover, 44.8% of students did not experience any discomfort after consumption of soft drinks. The prevalence of tooth erosion in students who consume soft drinks every day is high and the frequency of consumption of potentially erosive soft drinks with low pH values was the only possible risk factor f

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Dash, Kailash C., Abikshyeet Panda, Lipsa Bhuyan, Bikramaditya Ghosh, and Imon Pal. "Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India." Journal of Contemporary Dental Practice 18, no. 11 (2017): 1009–13. http://dx.doi.org/10.5005/jp-journals-10024-2166.

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ABSTRACT Aim The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. Materials and methods The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juic

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Beal, Ty, Saul S. Morris, and Alison Tumilowicz. "Global Patterns of Adolescent Fruit, Vegetable, Carbonated Soft Drink, and Fast-Food Consumption: A Meta-Analysis of Global School-Based Student Health Surveys." Food and Nutrition Bulletin 40, no. 4 (2019): 444–59. http://dx.doi.org/10.1177/0379572119848287.

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Background: Adolescence presents an opportunity to influence diet, which impacts present and future health outcomes, yet adolescent diets globally are poorly understood. Objective: We generate evidence on adolescent diets globally and explore patterns and trends by subpopulation. Methods: We estimated mean frequency of consumption and prevalence of less-than-daily fruit and vegetable consumption, at-least-daily carbonated beverage consumption, and at-least-weekly fast-food consumption among school-going adolescents aged primarily 12 to 17 years from the Global School-based Student Health Surve

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Indriani, Osa Desvy, and Amalya Nurul Khairi. "Physico-chemical Characteristics of Jelly Drink with Variation of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Additional Sappan Wood (Caesalpinia sappan)." Journal of Agri-Food Science and Technology 4, no. 1 (2023): 37–48. http://dx.doi.org/10.12928/jafost.v4i1.7069.

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Red dragon fruit peel can be developed into a jelly drink because it naturally contains pectin which can be used as a thickening agent. Sappan wood contains bioactive substances including antioxidants of 15.69 ppm, anthocyanin 2.43%, and brazilin which can increase the red color in jelly drinks. This study contributes to determining the physicochemical characteristics of the red dragon fruit peel jelly drink with the addition of sappan wood. This study consisted of three formulations and a control. The concentrations of red dragon fruit peel and sappan wood were F1=1.5:0.5, F2=1.7:0.3, F3=1.9:

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Wicaksari, Sifa Aulia. "Source of sugar-sweetened beverages consumption among Indonesian: A mini review." Journal of Global Nutrition 2, no. 2 (2023): 151–59. http://dx.doi.org/10.53823/jgn.v2i2.38.

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Overweight-obesity become global health concern and sugar sweetened beverages is highlighted contributing the excessive energy intake. This mini review aims to describe the source of sugar intake from beverage among Jakarta population as capital city of Indonesia. This study was mini review of 5 articles of SSB consumption using 7-days fluid record or semi quantitative food frequency questionnaire (SQFFQ). This study obtained the information that SSBs consumption has occurred in younger age and increased in older age. SSBs consumption is dominated by milk-based drinks in children, milk-based d

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