Study of zoned tomato varieties in order to obtain a biologically active additive - lycopene-containing dry powder

Автор: Velyamov Masimzhan T., Kurasova Lyudmila A., Velyamov Shukhrat M., Sarsenova Aidana Zh., Tagayeva Aziza B.

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.

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Kazakhstan does not have an effective technology for deep processing of fruit and vegetable products, including tomatoes, and the available technologies are not perfect, therefore, useful indicators and demand for such products is falling. Therefore, the project being developed is related to the technology of tomato processing, and obtaining from pomace - a dry powder containing biologically active substances, for the purpose of enriching food products, is very relevant. The purpose of the work is to develop a technology for deep processing of zoned tomato varieties after processing them to obtain a lycopene-containing dry powder from pomace in order to enrich food products. As a result of the research carried out, for the development of technology for obtaining high-value lycopene-containing dry powder, zoned tomato varieties bred at the Kazakh Research Institute of Potato and Vegetable Growing were selected, in particular, such varieties as: “Leader”, “Samaladai”, “Dream”, “Surprise”, “Wonderful” and “Amber”. To develop a technology for obtaining a high-value lycopene containing dry powder, 3 zoned varieties were selected, according to the highest content of β-carotene, i.e., varieties: “Samaladai” with a carotene content of 1.43 mg/100 g, “Leader” - 1.16 mg/100 g and “Amber” - 0.91 mg/100 g, which will be further studied and used to develop a technology for deep processing of tomatoes, to obtain a dry powder suitable for food enrichment from BAS-lycopene pomace. Scope of application: food and processing industry.


Vegetables, tomatoes, pomace, carotene, lycopene, extraction, dry powder, technology, biologically active substances

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IDR: 147236425   |   DOI: 10.14529/food220103

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