NUTRITIONAL VALUE OF JUICES OBTAINED FROM WILD-GROWING BERRIES AND THEIR ECONOMIC EFFICIENCY
INGA GAPRINDASHVILI
Doctor of Technical Sciences, Associate Professor, Batumi Shota Rustaveli State University,
Batumi, Georgia
E-mail: gaprindashvili.inga@gmail.com
http://orcid.org/0000-0002-1929-56410
REZO JABNIDZE
Doctor of Agricultural Sciences, Professor Batumi Shota Rustaveli State University
Batumi, Georgia
E-mail: r.jabnidze@gmail.com
http://orcid.org/0000-0003-1892-5952
NATO JABNIDZE
Doctor of Economcs Sciences Asistent Professor, Batumi Shota Rustaveli State University,
Batumi, Georgia
E-mail: n.jabnidze@gmail.com
http://orcid.org/0000-0002-5557-6109
Abstract
The paper discusses the biochemical composition of wild-growing berries and natural juice obtained from them. Its nutritional, biological and economic value has been established. Berry juice is an integral part of a healthy diet. Its importance in the physiology of human nutrition is determined by the fact that it is distinguished by biologically active substances and the content of macro-and micronutrients that reduce the oncological and cardiovascular system; The risk of developing various diseases. However, it can be consumed all year round.
The natural juice obtained from our wild-growing blueberries is made from one kind of raw material without the addition of sugar syrup, acids, preservatives, aromatic and coloring substances. Used directly for beverages and concentrates, as a semi-finished product for blending, as well as in the production of non-alcoholic beverages, liqueurs and nectars. Increasing the production of juices, expanding its range depends on the perfection of technological processes, which allows to preserve the biochemical composition as much as possible. Nutritional value is due to polyphenolic compounds, carotenoids. Ascorbic acid, trace elements, pectin and other essential nutritional factors.
The biochemical composition of both wild blueberries and natural blueberry juice was studied. The effect of anthocyanins, flavonoids on the nutritional value of the product was determined.
Downloads
References
Жураев Х.Ф., Артиков А.А., Додаев К.О., Хикматов Д.Н., Сафаров О.Ф., Мехмонов И.И., Чориев А.Ж. Интенсификация процесса тепломассообмена при комплексной переработки сельхозпродуктов. Теоретический журнал «Хранение и переработка сельхозсырья» № 11. Москва.2006 25-27 с.
Gribova N.A Effect of Sucrose on the Quality of the frozen Fruits and Berries. Magazine Storage and Processing of Farm Products. Moscow 11. 2016 p. 5-7
Киселева Т.Ф. Технология сушки. Учебно-методический комплекс. Кемерово-2007.
Цапалова И. Е., МаюрниковаЛ. А., ПозняковскийВ. М., Степанова Е. Н.
Экспертизапродукттовпереработкиплодовиовощей.Новосибирск.2003.271с.
Скрипников Ю.Г. Хранение и переработка овощей, плодов и ягод.Москва, 1986.72 с.
G.V. Vardanyan and G.H. Keshishyan, Fruits and vegetables in consumption basket of Republic of Armenia in
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
.png)
