Hur kan syra och sötma optimeras i en bärdryck avsedd som en hälsodryck?

Translated title of the thesis: How can acidity and sweetness of a berry beverage intended as a health drink be optimized?
  • Samuel Lindh
  • Pavlos Polihronidis

    Student thesis: Bachelor


    The food industry is changing as the current environment and health trend spreads across the Swedish culinary nation, bringing more locally grown products, rustic packaging and products manufactured with minimal losses. Meanwhile, we see an increasing trend where young people's preference of food continue to grow towards sugar rich and energy dense foods. Studies also shows that disorders such as diabetes related diseases are increasing. With this in mind, berry and fruit drinks with no added sugar or other additives, where vitamins in relation to energy density is high and also pleasant to drink, might be just the thing for the present times.The aim of this work was to develop a beverage concept of a health promoting berry beverage based on billberry- and lingonberry juice.To balance sweetness/acidity levels in the beverage, a selection of fruits and vegetables were tested. These were added in smaller amounts to relieve the risk of overpowering the original berry flavors in the beverage. Also, the additive E170 calcium carbonate (CaCO3) was tested at different levels to reduce the acidic content and see how this would affect the flavor. We showed that it is possible to develop different beverage concepts with good texture and good taste according to the tasters, solely on the basis of berries, fruits and vegetables. In blackcurrant purée, the acidic levels can be reduced by up to 25 % using calcium carbonate without significantly impacting the flavor. Analyses of the produced beverage showed that the content of health promoting phenolics and anthocyanins were relatively high, as a result of the high proportion of phenolic rich berries used in the beverage.

    Date of Award2014-Jun-16
    Original languageSwedish
    SupervisorKimmo Rumpunen (Supervisor), Anders Ekholm (Supervisor), Elisabet Rothenberg (Supervisor) & Karin Wendin (Examiner)

    Educational program

    • Culinary Arts and Food Sciences

    University credits

    • 15 HE credits

    Swedish Standard Keywords

    • Natural sciences (1)
    • Food Science (40103)


    • billberry
    • lingonberry
    • beverage
    • acidity
    • sweetness
    • health beverage
    • phenolic

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