ORGANOLEPTIC EVALUATION OF FRUIT AND BERRY DRINKS WITH THE ADDITION OF HONEY
DOI:
https://doi.org/10.31548/humanhealth.1.2026.07Keywords:
nutritional value, biological value, biologically active substances, health-improving propertiesAbstract
The growing interest in a healthy lifestyle and balanced diet necessitates the development of new functional products that combine high nutritional value, a natural composition, and a pleasant taste. Fruit and berry drinks with the addition of honey meet these requirements, as they combine the benefits of natural fruits and berries and biologically active components of honey, in particular vitamins, minerals, and amino acids. Using honey as a natural sweetener allows you to replace sugar in your diet, which is an urgent step toward preventing metabolic disorders. The work presents the composition, properties, and technological features of the developed fruit and berry drinks with different varieties of honey. For this purpose, methods such as analytical review of literary sources, organoleptic evaluation of beverages, and comparative analysis of samples based on nutritional and energy values were applied. It was found that the use of frozen cherries and plums does not significantly affect the organoleptic properties of the finished drinks. The combination of fruits and berries, such as apples, pears, plums, and cherries, contributed to the development of more sensory acceptable products with the addition of different types of honey - sunflower, linden, buckwheat-clover, and acacia, which acted as sweeteners, antioxidants, and a source of nutrients. Apple-cherry and pear-plum drinks (both with 6% acacia honey) had the highest scores for organoleptic indicators. The development of fruit and berry drinks enriched with honey improves their taste and aroma and adds additional value as a functional product for health maintenance, contributing to the prevention of many diseases. The results obtained provided a deeper scientific understanding of the interactions between fruit and berry raw materials and natural honey in beverage composition, their nutritional value, and their impact on organoleptic characteristics. The developed recipes of beverages based on apples, pears, plums and cherries using honey of different varieties can be used by canning industry enterprises for the production of natural beverages with increased biological value, as well as in public catering establishments.
Received 13.11.2025
Accepted 21.01.2026
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