Watermelon and pumpkin puree

Abstract

Currently, the processing of melons is not fully established. In the country, 60% of melons are sent for sale fresh, 1% of melons are processed, the rest remains in an unusable condition in the fields. To solve this problem, the production of products obtained by processing melons is of great importance. One of these products is mashed potatoes. Puree is a product of high nutritional value obtained by heat treatment of fruits and vegetables. The article discusses the technology and recipe for the preparation of 4 types of watermelon and pumpkin puree with high nutritional value. These are: 1 option – watermelon puree (control), 2 option – pumpkin puree (control), 3 option – watermelon and pumpkin puree, 4 option – pumpkin puree, watermelon puree, rosehip tinctures and carrot. The finished products were subjected to organoleptic, physico-chemical evaluation. According to the "evaluation" of the finished puree, the experts evaluated the organoleptic parameters: appearance, taste, smell, consistency and colour. All 4 variants did not exceed the established indicator for organoleptic, physico-chemical parameters. According to the results of the study, the 4th version of the puree, made from pumpkin, watermelon, rosehip tincture and carrots, was rated most preferable due to the maximum average score for organoleptic indicators and not exceeding the established indicator for physicochemical parameters.

Keywords

• processing
• watermelon
• pumpkin
• rosehip tincture
• carrot
• puree preparation
• technology