Scientific Journal of KubSAU

The temperature and the time of process of concentration were tested to receive a microbial safety apple pectin concentrate. The relation of yeast to apple pec-tin concentrate was studied

Main technologic characteristics were developed for the production of functional tonic drinks containing pectin. Their component composition was justified. Their physical, chemical and organoleptic properties were determined

This article is about he development of functional beverages technology based on using tomato juice with apple and beetroot pectin concentrates

There were shown the possibilities of the use of pectin extract from fruits of fodder water-melons as a bioactive addition for enriching of flour and bread production of the functional purpose. There were determined the qualitative characteristics of pectin extract: the total content of pectin 1,2%, complex-forming ability Рв2+292,7 mg / g confirming its technological importance as a radioprotector and detoxicant in the production of functional products. There was stated the positive influence of the pectin extract on physical properties of dough and quality of bread. The use of pectin extract as an enriching addition will allow extending the line of bakery products of the prophylactic purpose, because it is connected with the necessity of the correction of different type of deficit of micronutrients in the organism of a modern man. The consumption of such bread will allow satisfying the day's norm of consumption in macro- and micro nutrients and will assist to extract the ions of heavy and radioactive metals from an organism

The article presents data on the development of recipes and technologies for the production of functional drinks based on cabbage juice. Theoretical and experimental justification of the selection of ingredients of plant origin for the modeling of drinks with a high content of pectin substances is offered in the article. The use of carrots, beets and cranberries is considered as an additional raw material for the purpose of expanding the range and improving the organoleptic properties of beverages. The fractional composition of pectin substances used in the raw materials was studied. The expediency of introducing concentrates of pectin substances into beverage recipes, which define the functional properties of beverages and their optimal content in the recipes was determined. The characteristics of basic parameters of new drinks based on cabbage juice are given. The results of the study of the complex forming property of the developed beverages, which confirmed their functional orientation, are presented. Experimental studies have shown that the addition of pectin increases the complex forming property of juices. Complex forming ability of cabbage juice with beet pectin in comparison with the control sample and other samples is the highest. Taking into account additional complex of biologically active compounds based on cabbage juice, this product can be used as therapeutic, prophylactic and chemoprotective

The article deals with treatment-and-preventive nutrition as the simplest and effective method of preservation of the population health. It describes the use of the new effective method of processing of animal raw material, the electromagnetic fields of low frequency (LF EMF), as well as the enrichment of food products with functional ingredients - food fibers to optimize nutrition

The impact of pectins and its concentration on probiotic characteristics of the beverages has been studied for developing the formulation and technology of pectin beverages. Samples of sour-milk products with dry pectin (Unipectin OB 700) and liquid one (pectin apple extract is produced by SunLand) was made. Sour milk microorganisms and bifidobacteria content were defined. High sour milk microorganisms and bifidobacteria content as well as high rate in souring were revealed in the preparatory samples. However, liquid pectin is easier in use. Consequently, the formulation of pectin extract beverages was developed and optimized by using Mathematical Modeling. The samples of beverages were produced and their quality characteristics were evaluated. An optimal fruit/vegetable fillers / whey ration was defined to get the product which combined balanced micronutrient composition, its functional activities and gustatory qualities. For that a three-factor simplex-centroid design was used. The samples produced according to the design matrix were tasted and evaluated by color, flavor, aroma and consistency according to the ten score points scale. The findings were processed with statistical and graphical analysis. The last one used the construction of ternary graphs with the help of «Statistica 7,0» program that allowed to define the most acceptable ranges of fruit/vegetable fillers / whey components in the beverages: fruit juice – 4-16%; pumpkin juice-4-16%; whey -4%. Chemical composition, organoleptical indicators and physicochemical parameters of ready-to drink beverages were examined. As a result, these beverages have been recommended for school feeding as the source of dietary fiber, minerals and vitamins