This article discusses the use o STUDY OF PHYSICAL AND CHEMICAL PROPERTIES OF SOFT DRINKS OBTAINED WITH ADDITION OF GOOSEBERRY EXTRACT

The manufacturing of juice-containing soft drinks is experiencing significant expansion in both international and domestic markets, including Kazakhstan. This tendency can be attributed to the aspiration of the working-age population in developed countries to adopt a health-conscious lifestyle. The manufacturing of beverages using natural fruit and berry ingredients is highly intriguing in this context. Enriching soft drinks with a diverse array of physiologically active chemicals derived from plant materials is highly significant. This study aims to investigate the physicochemical characteristics of soft drinks and assess the potential application of gooseberry extract. 

In order to create a non-alcoholic beverage, the valuable wild gooseberries were utilised. These gooseberries are rich in biologically active elements, including vitamins, vitamin-like compounds, flavonoids, minerals, and other chemicals. 

The acquired results are derived from a substantial volume of empirical study and are founded upon an examination of literary data pertaining to the chemical makeup of gooseberries. The study investigated the chemical makeup of gooseberries using contemporary techniques of chemical analysis. A recipe for a non-alcoholic beverage made using gooseberry extract, free from any artificial ingredients, has been devised. The organoleptic and physico-chemical features of it have been determined. 

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