Pub Date : 2024-01-15DOI: 10.47370/2072-0920-2023-19-4-163-167
A. V. Tarasenko
The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.
{"title":"Study of the properties of pectin substances for the production of healthy food products","authors":"A. V. Tarasenko","doi":"10.47370/2072-0920-2023-19-4-163-167","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-163-167","url":null,"abstract":"The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139640446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-15DOI: 10.47370/2072-0920-2023-19-4-56-62
A. K. Vologirov, A. Dzhaboeva, A. Vasyukova, Z. N. Khatko, A. I. Blyagoz
According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering.
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Pub Date : 2024-01-12DOI: 10.47370/2072-0920-2023-19-4-31-47
V. A. Byzov, V. V. Litvyak, N. D. Lukin, V. V. Shilov, Y. Roslyakov, J. K. Irmatova
{"title":"Investigation of the features of the structural organization of inulin and analysis of the possibilities of its application","authors":"V. A. Byzov, V. V. Litvyak, N. D. Lukin, V. V. Shilov, Y. Roslyakov, J. K. Irmatova","doi":"10.47370/2072-0920-2023-19-4-31-47","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-31-47","url":null,"abstract":"","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140509562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-12DOI: 10.47370/2072-0920-2023-19-4-20-30
Z. M. Arabova, I. Aleksanyan, A. Nugmanov, I. А. Bakin, O. Konnova, E. V. Sokolova
{"title":"Studying the chemical composition and energy value of a mixture of roe films and caviar of a series of freshwater fish","authors":"Z. M. Arabova, I. Aleksanyan, A. Nugmanov, I. А. Bakin, O. Konnova, E. V. Sokolova","doi":"10.47370/2072-0920-2023-19-4-20-30","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-20-30","url":null,"abstract":"","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140509861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-12DOI: 10.47370/2072-0920-2023-19-4-13-19
L. A. Avetisyan, O. P. Khrapko
{"title":"Bakery products with dietary supplements for a healthy diet","authors":"L. A. Avetisyan, O. P. Khrapko","doi":"10.47370/2072-0920-2023-19-4-13-19","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-13-19","url":null,"abstract":"","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140509547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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