Аңдатпа
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.