PREPARATION OF JUICES FROM PUMPKIN BY COUPAGE METHOD

PREPARATION OF JUICES FROM PUMPKIN BY COUPAGE METHOD

Shabnam Mammadova

master, Azerbaijan Technological University,

Azerbaijan, Gandja sity

Afat Gasimova

assistant professor Azerbaijan Technological University,

Azerbaijan, Gandja sity

Akhad Nabiev

 professor Azerbaijan Technological University,

Azerbaijan, Gandja sity

ABSTRACT

In order to further improve the quality indicators of the functional, natural pumpkin juice, quince, date, rose hip juice and non-juice were mixed separately with pumpkin juice in a ratio of 70:30. Yellow quince juice was used to enrich pumpkin juice with organic acids, potassium, which are representatives of mineral substances, and magnesium. In order to increase the amount of vitamin C in pumpkin juice, it is mixed with rose hip juice. The juice is mixed with simple sugars (glucose, fructose, etc.), antioxidant and antimicrobial phenolic compounds, and palm juice to enrich it with iodine.

АННОТАЦИЯ

С целью улучшения качественных показателей натурального сока тыквы функционального назначения, осветленный и неосветленный сок айвы, хурмы, шиповника смешивали отдельно с тыквенным соком в соотношении 70:30. Сок желтой айвы использовали для обогащения сока тыквы органическими кислотами, представителями минеральных веществ калием и магнием. Чтобы увеличить количество витамина С в тыквенном соке, его смешивали с соком шиповника. Сок смешивали с хурмовым соком для обогащения его моносахарами (глюкозой, фруктозой и др.), фенольными соединениями с антиоксидантными и противомикробными свойствами, а также йодом.

Keywords:  рumpkin juice, persimmon, rose hip, quince, quality indicators.

Ключевые слова:  тыквенный сок, хурма, шиповник, айва, качественные показатели.

The actuality of the subject. Currently, providing people with ecologically clean food products in order to solve the food safety problem is one of the most urgent problems of our time [5,7,28,42]. From this point of view, the fruits and berries of pumpkin, quince, date and rose hips, widely distributed in most regions of our country, are ecologically clean food products. Their composition is rich in simple sugars easily absorbed by the human body, vitamins, organic acids, phenolic compounds, minerals and other food components useful for the human body. Our country has favorable soil and climate conditions for the planting and cultivation of pumpkins, animals, dates and hips. Almost no chemical drugs are used in the cultivation and ripening of these products. Pumpkin melon vegetables, quince and date fruits are not only ecologically clean, but also widely spread in the life field of the population.

The purpose and tasks of the research. As the object of research, by using fruits and berries of pumpkin varieties Palov-Kodu-268 Yellow quince, dates and hips, which are widespread in our country, including Ganja city and its surrounding regions, sweet and non-sweet juices were prepared based on different technologies.

During the research, first of all, the mechanical composition indicators of pumpkin Palov-Kodu-268 varieties, Yellow animal, date and rose hip fruits and berries, including the opaque juice yield with and without a layer and the main quality indicators were studied. The quality indicators of Latvian and Latvian juices made from fruits and berries were determined using standard methods.

Discussion of the study.  Widely distributed in the backyards of our population, ecologically clean pumpkin and quince fruit are of great importance due to their richness in organic and inorganic substances. Our country, mainly the Ganja-Kazakh region, has favorable soil and climate conditions for planting and cultivating these products. However, our population does not use these valuable food products efficiently. Both pumpkin and quince fruit are very rich in nutrients necessary for the human body [27,36].

From the analysis of our research work and literature materials, it became known that pumpkin is rich in β-carotene, which is a substitute for vitamin A. However, it contains very little vitamin C and organic acids. The content of quince fruit is much less β-carotene than pumpkin, and vitamin C and organic acids are more.

For the production of sweet juice as a research object, sweet juice was prepared using Polov-kadu-268 varieties of pumpkin-melon vegetable and Yellow quince fruit. In the production process, 70% pumpkin varieties and 30% yellow quince juice were used. Then, the juice of both fruits was mixed well in the mentioned proportion and passed through technological processes to produce juice.

Prepared juices of both types are mixed with each other in a ratio of 70:30, homogenized again and sterilized by collecting in special containers. Then, the quantitative changes of total sugar, β-carotene, vitamin C, glucose, fructose, sucrose, starch, cellulose, pectin substances, and phenolic compounds in the content of pumpkin and quince juices prepared separately, as well as their products prepared by the coupage method, were studied. Tasting of the juices prepared in the production process on a 10-point system was also carried out.

As a result of the study, it was found that pumpkin varieties are richer in β-carotene than the juice made from yellow quince fruit. If pumpkin varieties contain 1.8÷2.0 mg/100 cm3 of β-carotene, this indicator is much lower in quince fruit juice -0.7 mg/100 cm3. However, β-carotene is 1.47÷1.61 mg/100 cm3 in the juice prepared by the coupage method. If vitamin C in pumpkin varieties is 7÷8 mg/100 cm3, this indicator was 11.35÷12.05 mg/100 cm3 in the juice prepared by the coupage method. The higher content of vitamin C in the juice obtained by the coupage method compared to the pumpkin juice is explained by the fact that the yellow quince fruit is rich in this vitamin.

Glucose, a representative of monosaccharides, is approximately the same amount in both prepared juices. However, fructose is high in quince juice and much less in pumpkin juice. If the amount of fructose in quince juice was 4.3 g/100 cm3, this indicator was much less in pumpkin juices, i.e. 0.9÷1.1 g/100 cm3. It is known that fructose is twice as sweet as glucose. That's why quince juice is sweeter than pumpkin juice. It should also be noted that the presence of more fructose than glucose in the juice is a positive thing.

The amount of sucrose, starch and pectin substances in the prepared juices does not differ significantly. However, the amount of cellulose in pumpkin juice is much higher than that of yellow quince juice. On the other hand, phenol compounds are high in yellow quince juice and low in pumpkin juice. So, if there was 1.2÷1.6 g/100 cm3 of cellulose in pumpkin juices, this indicator was 0.9 g/100 cm3 in Yellow pumpkin. Since cellulose is not absorbed by the human body, it is more appropriate to have a small amount in the juice.

The high content of phenolic compounds in the juice allows it to be stored in good quality for a long time. The composition of juices made from pumpkin and yellow quince is also rich in phenolic compounds. As a result of the analysis, it was found that the juice obtained from yellow quince is much richer in phenolic compounds compared to the juice obtained from pumpkin. If it was found that the juice made from the yellow quince fruit contained 0.65 g/100 cm3 of phenol compounds, this indicator was much less in the juice obtained from pumpkin -0.18÷0.23 g/cm3.

It was clear from the analysis of literature materials that phenolic compounds have a positive effect on long-term quality preservation of juice due to their antioxidant, antimicrobial and other properties. The high content of phenolic compounds in the produced juice greatly prevents the decomposition of its nutritional components. The high content of phenolic compounds in the juice also helps to remove radiation from the human body. Currently, juices rich in phenolic compounds are considered to be of better quality by world standards. Scientists have also determined that these types of juices are resistant to long-term storage. That's why a new type of juice was prepared by combining it with juice obtained from yellow quince to preserve the quality of pumpkin juice for a long time and enrich it with nutrients. Pumpkin juices prepared by the coupage method are richer in phenolic compounds than pumpkin juice. So, if 0.18÷0.23 g/100 cm3 of phenolic compounds were found in the juice made from pumpkin varieties, this indicator is almost twice as much in the juice made by the coupage method, i.e. 0.32÷0. It was 36 g/100 cm3. I would also like to note that it is possible to significantly reduce or increase the phenol compounds in the juice prepared by the coupage method. By mixing pumpkin and quince juices in different proportions during coupage, the amount of phenolic compounds in the juice can be changed in any direction.

The result. Sweet juices made from pumpkin varieties are low in vitamin C, simple sugars, phenolic compounds, and organic acids, which are useful for the human body. Therefore, pumpkin-flavored juices were evaluated with 7.8÷8.2 points, and juices made by the coupage method were evaluated with 9.4÷9.6 points due to their high quality indicators.

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