Development of technology of blended pumpkin-based juices

Abstract

All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food. The solution to this problem requires the creation and use of specialized food products enriched with valuable physiologically functional ingredients with a protective effect. Juices are the most technologically advanced product for creating new types of functional nutrition. Fruit and vegetable juices are the main component of a variety of drinks. In addition, they contain a complex of vitamins and minerals. The introduction of new physiologically functional ingredients into them is not difficult. In connection with the foregoing, the development of technology and the organization of the production of functional juices are a solution to nutrition-related problems. In this paper, the possibilities of using pumpkin as the main raw material for the development of juices with the addition of rosehip tincture, apples containing a significant amount of vitamins and minerals that play an important role in improving immunity will be investigated and substantiated. Directly squeezed juices are made only from local fruits and vegetables during the harvest period, and this, naturally, limits the possibilities of juice producers and consumers' expectations regarding the variety of juice products. The aim of the work is to develop a recipe and technology for the production of blended juice from gourds. Objectives: To develop a recipe and technology for the production of juices from gourds. A study was conducted on the preparation of blended vegetable juices biologically complete from melons. For the preparation of mixed juice, four recipes were used with different percentages of juices from each raw material. Then the products were subjected to physico-chemical analysis and organoleptic evaluation. The prepared blended juices were evaluated by tasters in terms of color, taste and aroma, and it was noted that there was no significant difference between the juice samples in terms of color and overall acceptability. However, in terms of taste and texture, significant differences were observed between the samples, and sample 3 received the highest score and was the most acceptable in taste and texture compared to the other samples and was rated as «good».