Preparation technology of medical beverages from Black Mulberry (Morus Nigra L)

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.

Not yet translated