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| Title | Beverage processing technology based on the pectin containing vegetable and fruit |
| Paper ID | AdHKO |
| Author(s) | Shakir H. Aliyev, Rasim A. Saidov Gabil B.Mammadov |
| Abstract | The optimal form of food used to enrich human organism with biologically active ingredients and is considered acceptable for each producer is the fruit and vegetable juices, the biological value of which is determined by the maximum preservation of useful substances in the product during processing. Orange juice was added to the fermented puree prepared from the pumpkin variety Palov-kodu 268 for the enrichment with pectic substances.\nDuring the processing, fermented pumpkin puree, orange juice, sugar, dry skim milk, yeast and 1% and 2% of liquid pectic substances were added to water. The effect of the type and concentration of pectic substances on the probiotic properties of the fruit and vegetable blended beverage was studied. The best result was achieved when using liquid pectin (2%) having bifidogenic properties.\nOn the basis of fermented pumpkin puree and orange juice,a recipe and technology of a new beverage with high probiotic properties were developed. The analysis of the chemical composition of this beverage revealed not only high bifidogenic properties but alsocomplexingability.\n Quantity of lactic acidbacteria and bifidobacteria in the composition of prepared juices was determined. Moreover, 10 juice samples were prepared in different proportions and the organoleptic evaluation was performed on the indices of the samples. The juices were tasted and evaluated on a 10-point scale. The chemical composition of the juice with the highest point was determined. At the end of the study, the safety indices of the beverage were determined. The developed beverage was found to meetthe requirements for basic safety criteria and can be used as nutrition as well as therapeutic and prophylactic food for children. |
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