Studying the possibility of the use of unabi powders in the production of bakery products

The problem of creating bakery products with functional properties is considered by many authors, but, despite this, all new additives from vegetable raw materials with various functional properties appear. In our work, fruit culture of unabi is considered, not very long ago regionalized in the south of Russia, the Crimea and the North Caucasus. In our work, studies were conducted on the fruits of unabi, which are widely grown in the Krasnodar Territory, the common variety Chinese-2, recommended for cultivation in the Crimea, and new varieties of unabi of the Nikitsky Botanical Garden (Koktebel, Sinit, Tsukerkovy) , "Radoslav") . In the fresh fruits, the weight-measuring characteristics and organoleptic characteristics were determined, which made it possible to assign the varieties Sinit and Koktebel to the varieties for canning, and the rest to the dessert varieties. In the present work, the antioxidant properties of powders obtained from the fruit of boneless unabi were determined. The use of powders will solve the problem of seasonality of raw materials. Determination of total antioxidant activity in powders and buns was determined spectrophotometrically with aluminum chloride and Triton X100 using the FRAP method. As a result of research, it was found that powders of all varieties of fruit. In our work, the component composition of sugars in powders was studied by gas chromatography. The grade “Chinese-2” contained 48.8% sucrose from the total amount of sugars, which determined its pronounced sweet taste. In all powders, 2 fractions of glucose α-glucose and β-glucose were determined; the mannose content did not exceed 8.2% (Croctebel variety). Based on a study of the organoleptic and physico-chemical indicators of the buns, the optimal amount of the added additive was established - 5%, despite the fact that the antioxidant activity when introducing 10% of the additive was 1.5 times higher.