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

Abstract

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

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

“…However, the effect of tea leaves on toxic metal content in soft drinks may be limited and depends on several factors such as the quality of tea leaves, preparation method and dosage (5) . However, alongside this fact, S. Aliyev et al (6) and T. Pinto et al (7) also note that an important aspect of the use of berries for beverage fortification is the control of toxic metal content. Since berries may absorb some heavy metals from soil or surrounding water.…”