spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.4.408spfp-408Research ArticleФИЗИЧЕСКИЕ И ХИМИЧЕСКИЕ МЕТОДЫ ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИPHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSINGПолучение соков на основе арбуза с высоким содержанием питательных веществProduction of Nutrient-Rich Watermelon-Based Juiceshttps://orcid.org/0000-0002-5594-8216ЧомановУришбай ЧомановичChomanovUrishbai Chomanovichu.chomanov@rpf.kzЖумалиеваГулжан ЕралиевнаZhumaliyevaGulzhan Yeralievnag.zhumalieva@rpf.kzhttps://orcid.org/0000-0003-1025-4234АктокаловаГульнара СундетбаевнаAktokalovaGulnara Sundetbayevnag.aktokalova@rpf.kzhttps://orcid.org/0000-0001-9595-754XЖумалиеваГазиза ТурдалиевнаZhumaliyevaGaziza Turdalievnagaziza_jumalieva@mail.ruhttps://orcid.org/0000-0002-2447-4599МуратхановДулат БолатулыMuratkhanovDulat Bolatulydulat.muratkhanov@gmail.comhttps://orcid.org/0000-0001-8521-681XИдаятоваМаржан АмангельдиевнаIdayatovaMarzhan Amangeldievnaidayatova_m@mail.ruНациональная академия наук Республики Казахстан| Казахский НИИ перерабатывающей и пищевой промышленностиКазахстанNational Academy of Sciences of the Republic of Kazakhstan| Kazakh Research Institute of Processing and Food IndustryKazakhstanКазахский НИИ перерабатывающей и пищевой промышленностиКазахстанKazakh Research Institute of Processing and Food IndustryKazakhstan202312082023043244Copyright © Чоманов У.Ч., Жумалиева Г.Е., Актокалова Г.С., Жумалиева Г.Т., Муратханов Д.Б., Идаятова М.А., 20232023Чоманов У.Ч., Жумалиева Г.Е., Актокалова Г.С., Жумалиева Г.Т., Муратханов Д.Б., Идаятова М.А.Chomanov U.C., Zhumaliyeva G.Y., Aktokalova G.S., Zhumaliyeva G.T., Muratkhanov D.B., Idayatova M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/408Введение

Введение: Арбуз и тыква являются традиционными бахчевыми культурами, которые возделываются в Казахстане и во многих странах мира. Увеличение производства и потребления бахчевых культур за последнее десятилетие связано с растущим интересом потребителей к здоровому питанию. Существует огромный спрос на производство арбузного сока, что связано не только с его органолептическими показателями, такими как цвет, вкус и аромат, но и наличием значимых биологически активных соединениях, такими как каротиноиды (ликопин), флавоноиды, фенольные соединения, аминокислоты и витамины. Использование местных бахчевых культур для разработки новых видов смешанных соков является актуальным и перспективным направлением.

Цель

Цель: Разработка рецептуры для производства смешанного сока на основе бахчевых культур (арбуз).

Материалы и методы

Материалы и методы: Объектами исследования являлись смешанные соки на основе арбузного сока. Полученные образцы соков на основе арбуза охарактеризованы по пищевой ценности, определены аминокислотный состав, витаминный и минеральный состав. Изучены органолептические, физико-химические и микробиологические показатели соков.

Результаты

Результаты: Разработана рецептура смешанного сока на основе арбуза с применением яблочного, тыквенного соков и диффузионного сока шиповника. Изучены органолептические, физико-химические и микробиологические показатели соков. Образцы сока имеет оригинальные органолептические показатели, однородную консистенцию, гармоничный, хорошо сбалансированный вкус и яркий цвет. Результаты физико-химических исследований показали, что титруемая кислотность анализируемых соков находится в пределах 0,9-1,9 ммоль H+/100 г, активная кислотность – 3,9-4,3 ед. pH. Содержание дрожжей и КМАФАнМ находятся в пределах санитарных норм и правил, виды плесени и колиформы не обнаружены. Добавление сока шиповника оказывает положительное влияние на содержание витаминов С, В1, и В3 и увеличивается на 47%, 14%, 23% соотвественно. Помимо витаминов, смешивание соков также способствует значительному увеличению содержания аргинина, метионина, пролина и магния.

Выводы

Выводы: В результате проведенных исследований разработана рецептура смешанного сока на основе арбуза с добавлением сока тыквы и диффузионного сока шиповника. Смешанный сок является ценным источником биологических активных соединений, оказывают освежающее и общеукрепляющее действие на организм. Переработка арбуза позволит решить проблему переработки бахчевого сырья и позволит расширить ассортимент отечественных напитков с высокой пищевой и биологической ценностью.

 Introduction

Introduction: Watermelon and pumpkin are traditional melon crops cultivated in Kazakhstan and many countries worldwide. The recent decade has seen an increase in the production and consumption of melon crops due to growing consumer interest in healthy eating. There is a significant demand for watermelon juice production, not only because of its organoleptic properties like color, taste, and aroma, but also due to significant bioactive compounds such as carotenoids (lycopene), flavonoids, phenolic compounds, amino acids, and vitamins. Utilizing local melon crops to develop new types of mixed juices is a relevant and promising direction.

Purpose

Purpose: To develop a recipe for the production of mixed juice based on melon crops (watermelon).

Materials and Methods

Materials and Methods: The objects of study were mixed juices based on watermelon juice. The obtained watermelon juice samples were characterized by nutritional value, determined amino acid composition, and vitamin and mineral content. Organoleptic, physicochemical, and microbiological indicators of the juices were studied.

Results

Results: A recipe for mixed juice based on watermelon was developed using apple, pumpkin juices, and diffusion juice of rose hips. Organoleptic, physicochemical, and microbiological indicators of the juices were studied. The juice samples have original organoleptic indicators, a uniform consistency, a harmonious, well-balanced taste, and a bright color. Physicochemical research showed that the titratable acidity of the analyzed juices is within 0.9-1.9 mmol H+/100 g, active acidity - 3.9-4.3 pH units. Yeast and total microbial counts are within sanitary standards and regulations, molds and coliforms not detected. Adding rosehip juice positively affects the content of vitamins C, B1, and B3, increasing by 47%, 14%, 23% respectively. Besides vitamins, mixing juices also significantly increases the content of arginine, methionine, proline, and magnesium.

Conclusions

Conclusions: As a result of the conducted research, a recipe for mixed juice based on watermelon with the addition of pumpkin juice and diffusion rosehip juice was developed. The mixed juice is a valuable source of bioactive compounds, providing a refreshing and strengthening effect on the body. Watermelon processing will solve the problem of processing melon raw materials and expand the range of domestic beverages with high nutritional and biological value.

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The authors declare that there are no conflicts of interest present.