Study of zoned varieties of fruit and vegetable products for the development of technologies for obtaining bioecological products with functional properties
Автор: Velyamov Masimzhan T., Ospanov Asan B., Popova Natalia V., Velyamov Shukhrat M., Kurasova Lyudmila A., Tagayeva Aziza B., Sarsenova Aidana Zh., Kairbaeva Ainur E., Sadykova Nargiza A.
Журнал: Вестник Южно-Уральского государственного университета. Серия: Пищевые и биотехнологии @vestnik-susu-food
Рубрика: Пищевые ингредиенты, сырье и материалы
Статья в выпуске: 1 т.10, 2022 года.
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the processing and development of technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. In this case, the absolute novelty in the Republic of Kazakhstan has been established for the development of technologies for the production of fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. As a result of the research carried out, 3 zoned apple varieties were selected for the development of technology for the production of jam, puree and juices with functional, bioecological and natural health properties, in particular, Golden Delicious, Star-Crimson, Idared, 1 carrot varieties: Alau, 1 beet varieties “Bordeaux”, 1 plum variety “Stanley” and 2 varieties of currants: “Golden”, “Altai”, which, according to the content of the pectin extract, will make it possible to make more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances.
Fruit and vegetable products, jam, puree, juice, beetroot, carrot, apple, pectin, concentrate, processing
Короткий адрес: https://sciup.org/147236426
IDR: 147236426 | DOI: 10.14529/food220104