INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES
The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices,...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-06-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/927 |
| _version_ | 1797785920436436992 |
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| author | L. S. SYZDYKOVA N. E. ZARITSKAYA K. M. ABDIYEVA M. O. KOZHAKHIEVA |
| author_facet | L. S. SYZDYKOVA N. E. ZARITSKAYA K. M. ABDIYEVA M. O. KOZHAKHIEVA |
| author_sort | L. S. SYZDYKOVA |
| collection | DOAJ |
| description | The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks. |
| first_indexed | 2024-03-13T01:00:46Z |
| format | Article |
| id | doaj.art-349f7480d04b4f67b5b756f7757b9d30 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:00:46Z |
| publishDate | 2022-06-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-349f7480d04b4f67b5b756f7757b9d302023-07-06T11:47:14ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-06-0102869010.48184/2304-568X-2022-1-86-90429INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICESL. S. SYZDYKOVA0N. E. ZARITSKAYA1K. M. ABDIYEVA2M. O. KOZHAKHIEVA3«Almaty Technological University», JSC«Almaty Technological University», JSC«Almaty Technological University», JSC«Almaty Technological University», JSCThe article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks.https://www.vestnik-atu.kz/jour/article/view/927vegetable juiceblended juicefood acidscitric acidphosphoric acid |
| spellingShingle | L. S. SYZDYKOVA N. E. ZARITSKAYA K. M. ABDIYEVA M. O. KOZHAKHIEVA INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES Алматы технологиялық университетінің хабаршысы vegetable juice blended juice food acids citric acid phosphoric acid |
| title | INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES |
| title_full | INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES |
| title_fullStr | INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES |
| title_full_unstemmed | INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES |
| title_short | INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES |
| title_sort | investigation of the nutritional and biological value of sour vegetable juices |
| topic | vegetable juice blended juice food acids citric acid phosphoric acid |
| url | https://www.vestnik-atu.kz/jour/article/view/927 |
| work_keys_str_mv | AT lssyzdykova investigationofthenutritionalandbiologicalvalueofsourvegetablejuices AT nezaritskaya investigationofthenutritionalandbiologicalvalueofsourvegetablejuices AT kmabdiyeva investigationofthenutritionalandbiologicalvalueofsourvegetablejuices AT mokozhakhieva investigationofthenutritionalandbiologicalvalueofsourvegetablejuices |