Technology for making drinks based on pectin rich fruits and vegetables grown in Azerbaijan

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.256921

Keywords:

еnzyme-treated pumpkin puree, orange, probiotics, pectinase, skim milk, beverage

Abstract

The chemical composition of pumpkin has always differed from other plants. Given the potential of pumpkin, the possibility of developing a new range of products from it was explored. As a result of the research, the presented recipe was created, where the main components are fermented pumpkin, orange juice, milk powder and pectin. Such a recipe is recognized as more appropriate. Their chemical composition played a key role in the choice of components, so each component performed its respective function. Since pectin was a stabilizer in the product, milk was a protein fortifier, and orange juice was a flavor enhancer and antioxidant.

The addition of orange juice to the finished product increased its vitamin content, and the use of probiotics enhanced the bactericidal effect of the product, which gave it functional nutritional properties. The purpose of developing such a technology was to obtain a high-quality food product, which was achieved on the basis of the complementarity of the selected raw materials and components. From this point of view, studies have shown that the drink prepared according to the proposed recipe meets the accepted regulatory requirements for such products, both in terms of nutritional value and environmental friendliness.

The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. Products with a better bifidogenic effect can be obtained when using 2 % liquid pectin in the preparation of beverages.

The organoleptic and microbiological analysis of the finished food product showed that this drink can be used both for children and for preventive purposes

Supporting Agency

  • I would like to thank the Department of Food Engineering and Expertise of the Azerbaijan University of Technology and the GilanGabala Cannery (Azerbaijan) for their support in conducting the research.

Author Biographies

Shakir Aliyev, University of Technology of Azerbaijan

Doctor of Philosophy in Engineering, Associate Professor

Department of Machine Engineering and Logistics

Musfiq Khalilov, University of Technology of Azerbaijan

Doctor of Philosophy in Engineering, Associate Professor

Department of Food Engineering and Expertise

Rasim Saidov, Azerbaijan State University of Economics (UNEC)

Doctor of Technical Sciences, Professor

Department of Engineering and Applied Sciences

Gabil Mammadov, Azerbaijan State Agricultural University

Doctor of Technical Sciences, Professor

Department of Engineering and Applied Sciences

Department of Agricultural Machinery

Gahira Allahverdiyeva, Azerbaijan State Agricultural University

Doctor of Philosophy in Engineering, Associate Professor

Department of Agricultural Machinery 

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Published

2022-06-30

How to Cite

Aliyev, S., Khalilov, M., Saidov, R., Mammadov, G., & Allahverdiyeva, G. (2022). Technology for making drinks based on pectin rich fruits and vegetables grown in Azerbaijan . Eastern-European Journal of Enterprise Technologies, 3(11 (117), 45–52. https://doi.org/10.15587/1729-4061.2022.256921

Issue

Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva

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