| Issue |
BIO Web Conf.
Volume 194, 2025
International Scientific Conference on Biotechnology and Food Technology (BFT-2025)
|
|
|---|---|---|
| Article Number | 01012 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/bioconf/202519401012 | |
| Published online | 14 November 2025 | |
Preparation technology of medical beverages from Black Mulberry (Morus Nigra L)
1 Namangan State Technical University, Namangan, Uzbekistan
2 Urgench State University, Urgench, Uzbekistan
1 Corresponding author: zokir.abdullayev.0885@mail.ru
This research examines the fruit’s chemical composition at various stages of ripeness to determine its suitability for beverage production. Tests in the lab measured the levels of sugar, acid, pectin, and vitamins. Sensory tests showed that fruits that are biologically ripe are sweeter than fruits that are technically ripe. Based on these results, different types of medicinal drinks were made by mixing mulberry juice with other fruit extracts. The findings indicate that black mulberry can be transformed into health-enhancing beverages, which not only enhance the fruit’s nutritional value but also ensure its availability throughout the year. The study emphasizes its potential utility across various sectors of the food industry.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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