Biotechnological techniques of the formation of the quality of carotenoid-containing smoothie

The data on the possibility of getting drinks enriched with carotenoids have been obtained (a smoothie using pumpkin ( Cucurbita pepo L.) and sea buckthorn juice ( Hippophaë rhamnoides L.) as raw materials. Smoothie is a source of micro- and macronutrients, minor components of food–vitamins, provitamins, polyphenolic substances, among them carotenoids, which have a wide range of physiological effects (including antioxidant) and indispensability can be distinguished. The relevance of the study lies in the practical possibility of adding to the diet a carotenoid-enriched drink from local plant materials, which potentially reduces the risks of degenerative diseases. We used in this work a commodity-technological approach, based on a comprehensive study of the quality of raw materials, semi-finished products and drink samples. As a result of this investigation a technology of fruit and vegetable smoothie with high organoleptic characteristics, due to enzymatic hydrolysis of starch contained in the pulp of a pumpkin, was proposed. This biotechnological technique can significantly increase the consumer properties of pumpkin puree by removing the unpleasant taste of starch. In general, the suggested technology allows you to get a smoothie with a pronounced aroma of sea buckthorn, a sweet and sour taste, a homogeneous, non-stratified consistency, with a carotenoid content of 1.98 mg/100 g, which allows satisfying about 40% of the daily need for carotenoids with a single portion of the drink.