ИССЛЕДОВАНИЕ КАЧЕСТВЕННЫХ ПОКАЗАТЕЛЕЙ СМУЗИ ФУНКЦИОНАЛЬНОЙ НАПРАВЛЕННОСТИ НА ОСНОВЕ ПЛОДОВ  БАХЧЕВЫХ КУЛЬТУР

Бибипатыма Еренова; Айгуль  Алмаганбетова

doi:10.37884/1-2024/31

Abstract

The organoleptic parameters of optimal smoothie compositions based on melon fruits with enriching additives of plant origin were studied in the conditions of the Scientific and Educational Innovation Center for Technology and Food Quality of the Kazakh National Agrarian Research University during the production tests of technologies. The developed smoothie compositions were subjected to organoleptic evaluation using a scoring system. In the organoleptic analysis, the tasting commission used an assessment from 1 to 10 points in increments of 0.5, corresponding to the quality of the product in the study of each indicator having a weighting factor: taste – 0.2; smell – 0.35; color – 0.2; consistency – 0.25.

The overall score of the organoleptic assessment of the composition of a functional smoothie based on melons is presented in the form of profilograms.

The highest organoleptic rating was given to the melon-based smoothie "Cleansing", which has a rich dark purple color, a distinct aroma of blueberries and melon, a pleasant taste of blueberries with notes of melon and plum, a homogeneous and delicate consistency.

The organoleptic assessment within the range of 9.7-9.8 points was shown by the smoothie compositions "Diuretic", "Choleretic", "Soothing".

The lowest score for organoleptic indicators was given to the melon-pumpkin-based smoothie "Toning", which has an unusual bright green color, a sweetish-melon-herbaceous taste, a distinct melon-spinach aroma, and a homogeneous and light consistency.

Studies to determine physico-chemical indicators, such as the mass fraction of protein, fat, carbohydrates, dry substances, titrated acidity, vitamins C and beta-carotene, calcium, magnesium and iron were carried out in an accredited testing laboratory of NUTRITEST LLP.

melon crops, functional smoothies, smoothie compositions, optimal smoothie options, organoleptic indicators of smoothies, profilograms, physico-chemical indicators of smoothies

01 Introduction

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02 References

1 Акимбекова Г.У., Никитина Г.А. Приоритетные направления развития агропромышленного комплекса Казахстана. Проблемы агрорынка. 2020;(4):13-23. doi: https://doi.org/10.46666/2020-4-2708-9991.01
2 Сыздыкбаева Н.Б., Турысбекова Р.К., Абдықалық С.Е., Бастаубаев А.К. Факторы и ключевые направления модернизации агропромышленного комплекса Казахстана // Экономика: стратегия и практика, № 2 (16), 2021. – С. 116-133. doi: https://doi.org/10.51176/1997-9967-2021-2-116-133
3 Жангирова Р.Н. Возможности и условия устойчивого развития аграрной отрасли Республики Казахстан. Вестник университета «Туран». 2020;(3):78-83. doi: https://doi.org/10.46914/1562-2959-2020-1-3-78-83
4 Yerenova, B., Tlevlessova, D., Kairbayeva, A., Nabiyeva, Z., Almaganbetova, A., Sakyp, N. (2022). Influence of the pressing technique and parameters on the yield of oil from melon seeds. Eastern-European Journal of Enterprise Technologies, 5 (11 (119)), 38-47. doi: https://doi.org/10.15587/1729-4061.2022.265672.
5 Brindyukova, A., Yerenova, B., Syzdykova, L., Abdiyeva, K., Tlevlessova, D. (2023). Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis. Eastern-European Journal of Enterprise Technologies, 3 (11 (123)), 60-67. doi: https://doi.org/10.15587/1729-4061.2023.282061
6 Moura S., Vissotto F.Z., Berbari Sh.A.G., Souza E.C.G., Toti F.G.P., Júnior P.A. Stability of bioactive compounds in fruit smoothies. (2020). Avanços em ciência e tecnologia de alimentos. 424-440. doi: https://doi.org/10.37885/201001884
7 Alake1 O.T., Abraham D.O., Akinola T.O., Fatunmibi O.O., Agboola T.O., Akua S.I. (2022) Production and Evaluation of Smoothies made from Various Fruits Sold in Lagos Market. International Journal of Innovative Science and Research Technology. Volume 7, Issue 1, January – 642-646. doi: https://doi.org/10.5281/zenodo.6252765.
8 Kido´n, M., Uwineza, P.A. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022, 27, 3049. doi: https://doi.org/10.3390/molecules27103049
9 Boeing, H.; Bechthold, A.; Bub, A.; Ellinger, S.; Haller, D.; Kroke, A.; et al. Critical Review: Vegetables и Fruit in the Prevention of Chronic Diseases. European Journal of Nutrition. – 2013. – Т. 51(6). – P. 637-663. doi: https://doi.org /10.1007/s00394-012-0380-y
10 Kido ´n, M., Uwineza, P.A. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022, 27, 3049. doi: https://doi.org/10.3390/molecules27103049
11 Неповинных Н.В. Разработка технологических решений при производстве напитков профилактической направленности / Вестник ВГУИТ, №2. – 2014. – 124-128 с. doi: https://doi.org/10.20914/2310-1202-2014-2-124-128
12 Михалёва Е.В., Ренёва Ю.А. Исследования качественных показателей ацидофильного напитка / Вестник Пермского университета. Серия: Биология. – 2016. – №3. – С. 263-267. doi: http://press.psu.ru/index.php/bio/article/view/1818

Citation Links

[1]2024. RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS. Izdenister natigeler. 1 (101) (Mar. 2024), 320–327. DOI:https://doi.org/10.37884/1-2024/31.

(1)RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS. Izdenister natigeler 2024, No. 1 (101), 320-327. https://doi.org/10.37884/1-2024/31.

RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS. (2024). Izdenister Natigeler, 1 (101), 320-327. https://doi.org/10.37884/1-2024/31

RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS. Izdenister natigeler, [S. l.], n. 1 (101), p. 320–327, 2024. DOI: 10.37884/1-2024/31. Disponível em: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/438. Acesso em: 15 sep. 2026.

“RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS”. 2024. Izdenister Natigeler, no. 1 (101) (March): 320-27. https://doi.org/10.37884/1-2024/31.

“RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS” (2024) Izdenister natigeler, (1 (101), pp. 320–327. doi:10.37884/1-2024/31.

[1]“RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS”, Izdenister natigeler, no. 1 (101), pp. 320–327, Mar. 2024, doi: 10.37884/1-2024/31.

“RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS”. Izdenister Natigeler, no. 1 (101), Mar. 2024, pp. 320-7, https://doi.org/10.37884/1-2024/31.

“RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS”. Izdenister natigeler, no. 1 (101) (March 29, 2024): 320–327. Accessed September 15, 2026. https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/438.

1.RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS. Izdenister natigeler [Internet]. 2024 Mar. 29 [cited 2026 Sep. 15];(1 (101):320-7. Available from: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/438

1.RESEARCH OF QUALITATIVE INDICATORS OF FUNCTIONAL SMOOTHIES BASED OF MELON CROPS. Izdenister natigeler. 2024;(1 (101):320-327. doi:10.37884/1-2024/31

[1] 1 Акимбекова Г.У., Никитина Г.А. Приоритетные направления развития агропромышленного комплекса Казахстана. Проблемы агрорынка. 2020;(4):13-23. doi: https://doi.org/10.46666/2020-4-2708-9991.01

[2] 2 Сыздыкбаева Н.Б., Турысбекова Р.К., Абдықалық С.Е., Бастаубаев А.К. Факторы и ключевые направления модернизации агропромышленного комплекса Казахстана // Экономика: стратегия и практика, № 2 (16), 2021. – С. 116-133. doi: https://doi.org/10.51176/1997-9967-2021-2-116-133

[3] 3 Жангирова Р.Н. Возможности и условия устойчивого развития аграрной отрасли Республики Казахстан. Вестник университета «Туран». 2020;(3):78-83. doi: https://doi.org/10.46914/1562-2959-2020-1-3-78-83

[4] 4 Yerenova, B., Tlevlessova, D., Kairbayeva, A., Nabiyeva, Z., Almaganbetova, A., Sakyp, N. (2022). Influence of the pressing technique and parameters on the yield of oil from melon seeds. Eastern-European Journal of Enterprise Technologies, 5 (11 (119)), 38-47. doi: https://doi.org/10.15587/1729-4061.2022.265672.

[5] 5 Brindyukova, A., Yerenova, B., Syzdykova, L., Abdiyeva, K., Tlevlessova, D. (2023). Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis. Eastern-European Journal of Enterprise Technologies, 3 (11 (123)), 60-67. doi: https://doi.org/10.15587/1729-4061.2023.282061

[6] 6 Moura S., Vissotto F.Z., Berbari Sh.A.G., Souza E.C.G., Toti F.G.P., Júnior P.A. Stability of bioactive compounds in fruit smoothies. (2020). Avanços em ciência e tecnologia de alimentos. 424-440. doi: https://doi.org/10.37885/201001884

[7] 7 Alake1 O.T., Abraham D.O., Akinola T.O., Fatunmibi O.O., Agboola T.O., Akua S.I. (2022) Production and Evaluation of Smoothies made from Various Fruits Sold in Lagos Market. International Journal of Innovative Science and Research Technology. Volume 7, Issue 1, January – 642-646. doi: https://doi.org/10.5281/zenodo.6252765.

[8] 8 Kido´n, M., Uwineza, P.A. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022, 27, 3049. doi: https://doi.org/10.3390/molecules27103049

[9] 9 Boeing, H.; Bechthold, A.; Bub, A.; Ellinger, S.; Haller, D.; Kroke, A.; et al. Critical Review: Vegetables и Fruit in the Prevention of Chronic Diseases. European Journal of Nutrition. – 2013. – Т. 51(6). – P. 637-663. doi: https://doi.org /10.1007/s00394-012-0380-y

[10] 10 Kido ´n, M., Uwineza, P.A. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022, 27, 3049. doi: https://doi.org/10.3390/molecules27103049

[11] 11 Неповинных Н.В. Разработка технологических решений при производстве напитков профилактической направленности / Вестник ВГУИТ, №2. – 2014. – 124-128 с. doi: https://doi.org/10.20914/2310-1202-2014-2-124-128

[12] 12 Михалёва Е.В., Ренёва Ю.А. Исследования качественных показателей ацидофильного напитка / Вестник Пермского университета. Серия: Биология. – 2016. – №3. – С. 263-267. doi: http://press.psu.ru/index.php/bio/article/view/1818