Production Technology of Beverage with Functional Significance from Pumpkin Fruits

Nazirova Raxnamoxon Muxtorovna; Xalilova Nigora

Production Technology of Beverage with Functional Significance from Pumpkin Fruits

Authors

Nazirova Raxnamoxon Muxtorovna Doctor of Technical Sciences (Dsc), Associate Professor of the Department of “Technology of Storage and Primary Processing of Agricultural Products”
Xalilova Nigora Master's Student of Group M 24-22 A. Fergana Polytechnic Institute

Keywords:

pumpkin, proper nutrition, functional food products, micronutrients, vitamins, juice, technological process.

Abstract

It is known that pumpkin fruits have a rich mineral and vitamin content. The pulp of pumpkin fruits is rich in dietary fibers; therefore, they are used in the production of a wide range of functional food products. In this article, a technological scheme for producing a nutritious, functional drink from pumpkin fruits is developed. The amount of dry matter in the resulting drinks is equal to 14%, which fully satisfies the daily consumption of these substances.

Downloads

Published

2023-12-06

How to Cite

Nazirova Raxnamoxon Muxtorovna, & Xalilova Nigora. (2023). Production Technology of Beverage with Functional Significance from Pumpkin Fruits. Web of Agriculture: Journal of Agriculture and Biological Sciences, 1(9), 37–44. Retrieved from https://webofjournals.com/index.php/8/article/view/465