Researches into antioxidant rich cocktail banana

Maria Cristiana Garnai, Camelia Vizireanu, Felicia Dima, Daniela Istrati, Gabriela Iordachescu

Volume 19, Issue 2;
Pages: 194-203;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This paper presents the results of analyzes performed on different types of alcoholic and non-alcoholic cocktails flavored with infusions made from berries, goji berries and green tea. Raw and auxiliary materials used to make the cocktails (ripe bananas, banana liqueur, sweet milk, yogurt) were characterized in terms of physicochemical and sensory. Variants yogurt layered cocktails were sweet, beautiful appearance and kept in well-defined layers. Sweet milk variants have characteristic taste and appearance of raw materials, although these layers are less poor. Ice variants were pleasant and appreciated because they are smoother and more refreshing than the other two variants. Fluid variants were highly appreciated due limpidity, pleasant taste and appearance.
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