Development of shelf stable Bissap beverage

Bissap植物的汁液因其高含量的花青素、维生素C和其他化学物质而被认为是非常有营养的。虽然Bissap饮料在一些国家广受欢迎，但在加拿大却不那么出名。然而，消费者对健康和营养食品的兴趣日益增加，为加拿大Bissap饮料的生产和营销创造了独特的机会。作为合作伙伴，非洲口味打算研究生产货架稳定和高品质Bissap饮料的技术。拟议研究的目的是分析使用不同技术（即常规和超声波技术）提取的饮料的营养成分。还将研究饮料在不同展示条件下的货架稳定性。行业合作伙伴希望与研究团队合作， 成为加拿大饮料的领先制造商，营销商和推广商。 研究采用的方法将提供一个可供合作伙伴使用的基于决策的标准作业程序。实验方案包括在15至70 °C的各种温度下使用常规温度-时间组合进行提取研究，以及使用超声辅助提取技术的更新颖方法。将采用标准方法进行有效期稳定性研究。样品将储存3个月，在此期间将监测质量属性。考虑到加拿大对健康饮料的需求不断增加，该研究具有高度相关性。将高营养的Bissap饮料引入加拿大市场将引起加拿大人的极大兴趣。超声波提取的应用将提供一个知识平台，可被食品工业的其他部门采用。

Juice from the Bissap plant has been known to be very nutritive due to its high content of anthocyanin, vitamin C and other chemicals. Although Bissap drink is widely popular in some countries, it is not as much known in Canada. However, the increasing consumer interest on healthy and nutritive foods has created a unique opportunity for production and marketing of Bissap drink in Canada. The partnering industry, Taste of Africa intends to examine techniques for production of shelf stable and high quality Bissap drink. The objective of the proposed study as to profile the nutritional composition of the drink that has been extracted using different techniques namely conventional and ultrasounic techniques. Shelf-stability of the drink at different display conditions are also to be studied. The industry partner hopes to collaborate with the research team such as to become a leading manufacturer, marketer and promoter of the beverage across Canada. The methodological approach adopted for the study will provide a decision-based standard operating procedure that can be used by the partner. Experimental protocols include extraction studies at various temperatures varying from 15 to 70°C using the conventional temperature - time combinations as well as a more novel method involving the use of ultrasound assisted extraction techniques. Standard methods of shelf stability studies will be conducted. Samples will be stored for a period of 3 months during which quality attributes will be monitored. The study is highly relevant considering the increasing demand for healthy drinks in Canada. Introduction of the highly nutritive Bissap drink into the Canadian market would be of great interest to health conscious Canadians. The application of ultrasonic extraction will provide a knowledge platform that can be adopted by other sectors of the food industry.