Bulgarian Journal of Agricultural Science
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Е. B. Medvedkov, B. Ye. Yerenova, Yu. Pronina
Abstract: Cucurbits crops, in particular melons, watermelons and pumpkins, thanks to their rich chemical composition and pleasant flavor and aroma, deserve special attention and require a careful approach to the processing and extension of the range of juices. The article describes the technological scheme of juice producing based on the melon enriched by plant additions, medical herbs and honey. The article presents results of determination of organoleptic characteristics, food and biological value of the juice of a functional purpose on the basis of melon with enriching plant additions – “Zdorovye”, “Radost”, “Bodrost”, “Lyogkost” and “Svezhest”. In developing the melon-based juice formula, a special attention was paid to the selection of enriching ingredients of plant origin, subject to and depending on the functional orientation/ destination of juices. For each juice type there were set up different ratios of components on order to find the optimal option. First of all there were tested an organoleptic indicators as general appearance, taste, aroma, color and consistency. After setting up of technological modes and parameters of blended juices on the lemon basis, there were provided research works to determine next quality parameters: the mass fraction of protein, fat, pectin, carbohydrate, vitamin C, carotenoids, potassium, magnesium, iron, and the antioxidant activity. The technology presented in the article allows the expanding the blended juice assortment for functional usage, which will made on the basis of lemon and will have balanced chemical structure. The usage of juice from raspberry, guelder rose, cranberry, lingonberry, sea-buckthorn, lemon and apple as an enrichment allowed getting the blended juices with high food and
biological value. The use of the formulated herbal extracts – calendula (Calendula officinalis), tutsan (Hypericum), chamomile (Matricária), Melissa (Melissa officinalis) or spearmint (Méntha), motherwort (Leonúrus) and honey determined the functional properties of blended juices. It was found that high organoleptical properties, rich vitamin and mineral composition and easy carbohydrates digestibility of the newly developed melon-based blended juices with enriching herbal supplements will allow us to recommend them for mass consumption.
Keywords: blended juices; cucurbits crops; enriching herbal supplements; herbal extracts; honey; melons; nutritional and biological value; organoleptic
Date published: 2017-08-28
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