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

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

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

“…Enzymes, mainly polyphenol oxidase, are known to cause discoloration of the pulp or juice. Under the influence of heat treatment, due to the inactivation of polyphenol oxidase and other enzymes, the color of the juice does not change [26]. At the next stage, the mixture is cooled to room temperature, and 0.1-0.2 % pectolytic enzyme preparation is added [27].…”

Determining biochemical qualitative indicators of grapes during long-term storage

“…Therefore, the development of theoretically based, more effective methods for long-term storage of grapes is of great interest. Along with the preservation, without significant changes, of the more important biochemical components: carbohydrates, vitamins, organic acids, phenolic substances, and other components that determine the nutritional and biological value of the product [8].…”