Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.302282

Keywords:

persimmon varieties, Khachia, Hiakume, quality indicators, heat treatment, technological scheme, sweetener, bioavailability

Abstract

Organizing proper and environmentally friendly nutrition is one of the most pressing problems. Widespread persimmon fruits are of great technological importance as raw materials for the production of concentrated juice, used as a natural sweetener. The object of this study is the processes of obtaining juices from persimmon fruits. Quality indicators were studied in juices prepared by preliminary heat treatment and the use of an enzyme preparation. The juice yield from the Khachia variety was 93.9 %, and from the Hiakume variety – 93.8 %. To prepare concentrated juice, persimmon juice was used, prepared by preliminary heat treatment, and using 0.1–0.2 % enzyme preparation. A scheme for preparing concentrated juice has been developed, which is recommended for use as an environmentally friendly sweetener in food production. The concentrate contained 7.25 µg/100 g of iodine. The prepared concentrate is rich in nutritional components necessary for human life, as well as sugars, phenolic compounds with antioxidant and antimicrobial properties, as well as vitamin C. Nutritional components perform a wide range of functions in the optimal functioning of the immune system and play an important role in metabolic processes. The use of persimmon concentrate in the preparation of various food products increases the bioavailability of many minerals. Therefore, to ensure the nutritional value of the finished product and increase long-term quality storage, it is recommended to use concentrated persimmon juice as a sugar substitute

Author Biographies

Vugar Mikayilov, Azerbaijan Cooperation University

Professor

Department of Winemaking and Technology

Elza Omarova, Azerbaijan State University of Economics (UNEC)

Doctor of Philosophy in Engineering, Associate Professor

Department of Engineering and Applied Sciences

İlhama Kazimova, Azerbaijan State University of Economics (UNEC)

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Engineering and Applied Sciences

Jamila Aliyeva, Azerbaijan Technological University

Doctor of Philosophy in Technics, Assistant Professor

Department of Chemical and Metallurgical Engineering

Aliyeva Fatma, Azerbaijan Technological University

Senior Lecturer

Department of Food Engineering and Expertise

Afet Gasimova, Azerbaijan Technological University

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, Azerbaijan Technological University

Doctor of Biological Sciences, Professor

Department of Food Engineering and Expertise

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Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

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Published

2024-04-30

How to Cite

Mikayilov, V., Omarova, E., Kazimova, İlhama, Aliyeva, J., Fatma, A., Gasimova, A., & Nabiyev, A. (2024). Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.). Eastern-European Journal of Enterprise Technologies, 2(11 (128), 34–45. https://doi.org/10.15587/1729-4061.2024.302282

Issue

Vol. 2 No. 11 (128) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Vugar Mikayilov, Elza Omarova, İlhama Kazimova, Jamila Aliyeva, Aliyeva Fatma, Afet Gasimova, Ahad Nabiyev

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