Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.289778

Keywords:

quality indicators of fruits and berries, pumpkin, quince, persimmon, rose hips, blended juices

Abstract

The fruits and berries of pumpkin, quince, persimmon, and rose hips, widely distributed in most regions of Azerbaijan, are environmentally friendly food produce. Their composition is rich in nutritional components beneficial to the human body.

The objects of the study were the fruits and berries of ecologically clean varieties of pumpkin, widespread in Azerbaijan: Palov-Kodu-268, Perexvatka-69; Yellow quince; Xiakume persimmon; and rose hips. During the study, a variety of juices were prepared that are beneficial for the human body, rich in nutritional components for functional purposes, natural, without additives, by mixing (blending) pumpkin juice with the juice of quince, rose hips, and persimmons separately. To achieve the goal, quality indicators were studied in the production technology of juices from pumpkin, quince, and persimmon fruits in a ratio of 50:30:20; juices from pumpkin, rosehip, and quince fruits, 50:30:20; juices from fruits and berries of pumpkin, rosehip, persimmon, 50:30:20.

As a result of the study, it was established that natural juices prepared by blending fruits and berries are of high quality and nutritional value. These fruit juices contained large amounts of aliphatic organic acids and vitamin C. However, juices prepared from a mixture of fruits and berries contain less total sugar than individual juices, including glucose and fructose. Therefore, they are recommended to be used as a functional, dietary juice in the treatment of certain diseases (diabetes, etc.).

As a result of the tasting, it was found that juices prepared from fruits and berries were rated at 7.8÷8.5 points. However, natural juices without chemical additives, prepared by blending using a special technology, are estimated at 9.2÷9.8 points.

The recommendations reported here could be used by small and medium-sized juice production enterprises

Author Biographies

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Science in Biology, Professor

Department of Food Engineering and Expertise

Inara Kazimova, University of Technology of Azerbaijan

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Food Engineering and Expertise

İlhama Kazimova, Azerbaijan State University of Economics (UNEC)

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Engineering and Applied Sciences

Afet Gasimova, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Gunash Nasrullayeva, Azerbaijan State University of Economics (UNEC)

Doctor of Philosophy in Economics, Associate Professor

Department of Engineering and Applied Sciences

Mehriban Yusifova, Azerbaijan State University of Economics (UNEC)

Doctor of Philosophy in Biology, Associate Professor

Department of Engineering and Applied Sciences

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Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon

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Published

2023-10-31

How to Cite

Nabiyev, A., Kazimova, I., Kazimova, İlhama, Gasimova, A., Nasrullayeva, G., & Yusifova, M. (2023). Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon. Eastern-European Journal of Enterprise Technologies, 5(11 (125), 67–75. https://doi.org/10.15587/1729-4061.2023.289778

Issue

Vol. 5 No. 11 (125) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Ahad Nabiyev, Inara Kazimova, İlhama Kazimova, Afet Gasimova, Gunash Nasrullayeva, Mehriban Yusifova

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