Comparative assessment of the effect of the degree of grinding of vegetables (carrots) on the yield of juices and puree

Aliyev, Shakir; Khalilov, M. A.; Saidov, Rasim; Mammadov, Gabil; Allahverdiyeva, Gahira

doi:10.15587/1729-4061.2021.247669

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…To improve the quality of the prepared drink in terms of vitamin composition, pumpkin and orange juice were chosen as the main components of the product. Also known are studies carried out in this direction in order to preserve the necessary ingredients for the body in the finished product [25].…”

Section: Discussion Of the Results Of The Study Of The Pectinbased Be...mentioning

confidence: 99%

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

Aliyev

Khalilov

Saidov

et al. 2022

EEJET

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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

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Section: Discussion Of the Results Of The Study Of The Pectinbased Be...mentioning

confidence: 99%

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

Aliyev

Khalilov

Saidov

et al. 2022

EEJET

Self Cite

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“…Adding pomegranate juice or pomegranate extract to soft drinks can give them not only a pleasant flavour but also additional nutritional benefits (24; 25) . In addition, S. Aliyev et al (26) in their study proved that the addition of pomegranate extract to a soft drink significantly increased its antioxidant activity and reduced the content of toxic metals such as mercury. Blackcurrants and blackberries are also rich in antioxidants and vitamins.…”

Section: Controlmentioning

confidence: 98%

Use of Azerbaijan-grown berries to improve nutritional value and reduce toxic metals in soft drinks (including energy drinks)

Maharramova,

Maharramov

2023

Innovaciencia

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Introduction: The research aims to investigate the possibility of using cornel berries, to increase their nutritional value and reduce toxic metal content in soft drinks and energy drinks. Material and Methods: To achieve the set goal, the nutritional value of drinks was determined, the influence of cornel berries on the content of toxic metals was analysed and their influence on the organoleptic properties of drinks was evaluated. Results and Discussion: As a result of the study, it was found that the addition of cornel berries to soft drinks leads to a significant increase in the content of vitamins B2 (by 47%), C (by 25%) and K (by 39%). An increase in flavonoids and anthocyanins in the beverages was also observed, with 19.28 mg/100 g and 13.34 mg/100 g, respectively, in the experimental sample, compared to 15 mg/100 g and 10.12 mg/100 g in the control sample, and an increase in phenolic compounds, with 22.3 mg/100 g in the experimental sample, compared to 21.1 mg/100 g in the control sample. In addition, a reduction in mercury, lead and cadmium was found to be 11%, 5.3% and 2% respectively. Conclusion: Thus, the results indicate an increase in nutritional value and potential positive effects of adding cornel berries to beverages, as well as confirming their safety and improved organoleptic qualities. The results have important practical implications for the food industry and consumers, as they provide data and recommendations for the development of soft drinks that have increased nutritional value and guaranteed safety.

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“…The rest of the body nutrients needs should be provided by other foods, primarily fruits and vegetables [6]. Some of these are indispensable for the production of a wide range of food products due to their chemical composition and biochemical properties [7].…”

Section: Introductionmentioning

confidence: 99%

Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

Omarov,

Bayramov,

Haciyeva

et al. 2024

EEJET

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In the daily diet, bread is an excellent carrier of nutrients to replenish the body. In this direction, as an additive, dog rose syrup (DRS) can be indispensable for the production of a wide range of bakery products. One of the factors limiting the widespread use of DRS in baking production is the insufficient knowledge of its biological value and changes in the share of nutrients in the technological process. Therefore, the purpose of the study is to analyze the nutritional value, vitamin and mineral composition of wheat flour “Azamatli-95” of the first grade (A95WF), DRS from the variety “R.canina”, and bread with the addition of DRS. It was found that with the addition of 5, 10 and 15 % DRS to A95WF in bread samples, the content in g/100 g significantly increases: glucose (0.09±0.05), fructose (0.15±0.08), sucrose (0.02±0.01) and phenolic compounds (0.38±0.1); in mg/100 g: beta-carotene (0.152±0.076), vitamin C (33.6±16.3), potassium (40.07±20.03), magnesium (36.49±18.25), phosphorus (20.94±10.47); in µg/100 g: iron (128.86±64.43) and zinc (18.95±9.47) and the content in g/100 g slightly increases: starch, proteins and raffinose (0.01±0.01), cellulose (0.04±0.02), pectin substances (0.03±0.01); in mg/100 g: thiamine (0.006±0.003), riboflavin (0.013±0.006), niacin (0.015±0.008), calcium (5.39±2.7), sodium (1.25±0.62), sulfur (5.99±2.99); in µg/100 g: iodine (0.42±0.21), cobalt (0.62±0.31) with deviation from the best bread with the addition of 10 % DRS to A95WF. The resulting regression equations (АЕ<7 %) make it possible to predict and establish a relationship between the shares of changes in significantly changing nutrients, vitamins and minerals in the technological process and the increase in their content in bread

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Comparative assessment of the effect of the degree of grinding of vegetables (carrots) on the yield of juices and puree

Cited by 4 publications

References 2 publications

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

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

Use of Azerbaijan-grown berries to improve nutritional value and reduce toxic metals in soft drinks (including energy drinks)

Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

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