Name
Rodionova Lyudmila Yakovlevna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Kuban State Agrarian University
Web site url
—
—
Articles count: 19
The article describes the development of the material formulations of soft drinks based on fruit and vegetable juices and pectin extracts from of various raw materials. We have shown a possibility of designing healthy food with a creative approach to the task. The proposed products are very useful because they contain succinic acid - a natural participant in cellular respiration. Regular consumption of these drinks will help to combat fatigue and stress, and also makes it possible to cope with the socially significant illnesses - high blood pressure, diabetes. This contributes to pectin that displays the body of toxins, normalizes blood pressure. The main technological stages of the process of obtaining drinks developed by us - obtaining pectin extract; obtaining juice from fruits, berries and vegetables; preparing sugar syrup solutions and acids; mixing the components; tasting the resulting mixture; adjustment of taste and composition. We have developed beverages suitable to all categories of consumers
The market for functional food products is continuously
increasing and, according to analysts, by 2020 its
share will reach 40% of all food products. The development
of the healthy food has been gathering momentum
in recent years, the search for non-traditional
types of raw materials is constantly being conducted,
and new recipes for products enriched with natural
food additives are being created. In this regard, special
attention is paid to the production and use of powdered
food additives from plant raw materials. Theoretical
significance and practical applicability of powder
technologies in different years was substantiated by
such famous scientists as Deryagin B.V., Donchenko
L.V., Zimon A.D., Zubchenko A.V., Kasyanov G.I.,
Magomedov G.О., Paschenko L.P., Rebinder P.A.,
Tilesnik M.A., Yankhin E.D. In their opinion, using
natural food additives, it is possible to obtain functional
food products with specified chemical composition
and properties. The objects of our research were apricot,
grape seeds, pumpkin flesh, black currant and seabuckthorn
berries, spinach, apples and flour from lowfat
barley. In the course of the study, the effect of dispersity
of the obtained powders on their antioxidant
activity and frictional properties was studied. The expediency
of introducing powders into the composition
of multicomponent food products for enriching them
with carbohydrates, vitamins and microelements is
shown. The organoleptic evaluation of the produced
powders showed that they have high taste values. The
study of organoleptic and microbiological indices of
products enriched with such powders indicates prolongation
of their shelf life. As the main results of the study, we note the assessment of the chemical composition
of the powders from the investigated objects, as
well as the improvement of the technology of drying of
plant raw materials with sparing technological regimes
of its implementation
Nowadays there is a deficit of irreplaceable and
physiologically necessary nutrients in everyday ration
to a large extent connected with unfavorable
environmental conditions and the increase of
morbidity of humans of all ages cause the cute
necessity in the creation of functional food that is
products with additional functions which are healthy
nutritive and physiological characteristics. One of the
main demands under their creation is in the positive
influence of introduced products on the food value of
products because they must be enriched with
ingredients which have antioxidant properties.
Therefore, nowadays the introduction of functional
meat-plant products will promote the effective
improvement in the direction of prophylaxis of
different diseases. In Russia, the concept of healthy
nutrition became a part of state politics. The aim of
this politics is the conservation and consolidation of
population’s health and the prophylaxis of diseases. In
this work, there was considered the technology of the
production of meat-plant tinned food of functional
purpose enriched with nutrients and intended for
preventive human nutrition, for those who are in the
conditions of harmful influence of environment and
professional activity. There were described the
advantages of the given developing, there were
recommended the introduced into the product
components of functional purpose
At present, electrochemical analysis methods are increasingly used to solve the problem of research on quantitative and qualitative indicators of organic substances. One of the most common electrochemical methods of analysis is conductometry. Along with the straight line, indirect conductometry is often used, in which the substances under analysis react with the corresponding components before the measurement, and the fixed change in electrical conductivity is determined exclusively by the presence of the products of the reaction that occurred. A necessary condition for the application of this method is the presence of ions in the reaction medium, and since the pectic substances are polyelectrolytes, this condition is met, which allows us to use the conductometric titration method to determine the quantitative and qualitative characteristics of pectic substances. The technique we propose relates to technical biochemistry, namely, to the determination of the amount of pectin substances in plant raw materials. We have prepared "standardized" solutions of fractions of pectin substances. Samples of solutions of fractions are taken. Saponification of fractions of pectin substances in the samples of the solutions under analysis is carried out with 2.5 ml of 40% NaOH solution. Fractions of the pectin substances are precipitated with 2.5 ml of concentrated HCl. The solutions to be analyzed are centrifuged in 50 ml test strips at a rotor speed of at least 5000 rpm for 5-7 min. Suspensions of pectin fractions with distilled water are suspended in a beaker for titration with a magnetic stirrer for at least 30 minutes. Conductometric titration of suspensions of precipitates of fractions of pectic substances is carried out with stirring. Based on the results of conductometric titration, graphs are plotted, according to which the volume of titrant consumed for titration of pectic acid is established. Calculation of the mass fraction of fractions of pectic substances is carried out according to the formula. The methodology is distinguished by the simplicity of implementation, which makes it possible to obtain accurate data at high convergence of parallel analyzes, and it saves labor and time costs at all stages of the process
Fruit shell - a waste of food and technical products. Only in rare cases they are used adequately to their rich chemical composition. Number of pectin substances in the structural components of the cell walls of fruit shells rather high. We investigated the quantity and quality of fruit shells contained soy pectin. The result of these studies was the proposed method for producing pectin extract from this kind of raw material. It describes how to work on the creation of a method for producing pectin extract from the leaf of soybeans. It's possible to extract pectin from the raw material, not previously used and pectin extract standard quality by applying advanced parameters of the process of conducting the hydrolysis-extraction. Valves soybeans washed with cold drinking water, dried and then pulverized. Then the purification is carried out by impurities. After that hydrolysis-extraction is carried out with a solution of succinic acid with heating. Separation of the liquid phase is carried out after completion of the hydrolease-extraction. We have developed and implemented as described above, the method solves the problem of soybean seed production waste
One of the main ways to increase the economic efficiency and environmental safety of the food industry is the introduction of low-waste and non-waste technologies. A vivid example of the technologies of this group is the production of pectin and pectin products from processing residues for food needs of plant objects - various fruits. We have developed a number of ways of obtaining pectin products from unconventional raw materials objects and on their basis we propose technologies for obtaining commodity pectin and pectin extracts from fruit shells of soya, sainfoin, castor oil, tunga and black nuts. For the purpose of operational analytical control of the pectin complex of the listed raw materials, two methods have been proposed, one of which is presented in the article. The presented technique allows determining the amount of pectin by its fractions at any company of pectin production with minimum expenditure of labor and energy. The methodology is implemented as follows. We dry paper folded filters to constant weight. Standardized solutions of protopectin and hydratopectin are prepared. Samples are taken. Then we neutralize the acid solution of protopectin solution and saponize the pectin substances in the analyzed solutions with 40% NaOH solution for 15 minutes. After that, the pectic substances are precipitated with concentrated HCl and the precipitates are filtered. Then the precipitates on the filters are repeatedly washed with cold distilled water to completely remove the chlorine ions. Filters with precipitation are dried to constant weight. The mass fraction of fractions of pectin substances is calculated by formulas for hydratopectin and protopectin alone. The method as a whole makes it possible to improve the accuracy of the results of determining the mass fraction of pectic substances in plant raw materials, to reduce labor and time costs, and to exclude the use of specific equipment
The article presents the results of studies on the
preparation of inflorescences of sunflower for
production of food pectin extract. The authors study
the influence of enzyme preparations on the
organoleptic and physical and chemical parameters
of hydropectin and the optimum parameters of
enzymatic treatment, such as concentration of the
used enzyme preparations, temperature and
duration of treatment
The article describes a possibility of obtaining food
pectin extracts of high purity form secondary raw
materials such as sunflower anthodiа. The relevance of
the use of pectin extracts as independent products or as
an ingredient in food products for therapeutic and
prophylactic purposes is determined by the high
complexing ability of pectin substances in the
dissolved form, in comparison with the commercial
powder pectin. The use of pectin extracts reduces the
cost of the final product by reducing the number of
technological procedures. As dried plant material is
mainly used for the production of pectin and pectin
extracts, the article presents the study of the swelling
process of dried and crushed sunflower anthodiа. It is
established that the inclusion of the swelling process as
a separate technological process for the production of
pectin extract from the sunflower anthodiа is
impracticable. The study on further processing of
vegetable raw materials by electroactivated water
system (EAWS) to reduce the content of ballast
substances in raw material in relation to pectin and
increase the purity of pectin extract is also presented.
Some processing options of sunflower anthodia with
EAWS of various рН were considered as well. The
decrease in the content of dry substances in the
processing of plant material that characterizes the
decrease in the number of ballast substances is shown.
We have also calculated the purity of the obtained
pectin extracts
Healthy nutrition is the foundation of the nation and
the most important factor affecting the length of
human life. Therefore, the search and the use of new
sources of food are important. One of such source is
the ancient culture of quinoa (Chenopodium quinoa),
known as a "qinoa", "quinva" or "rice quinoa. The
uniqueness of the quinoa is its chemical composition,
the absence of anti-nutritional substances and
unpretentious in growing and harvesting. Currently
quinoa is grown in more than 70 countries. In Russia,
quinoa is not cultivated, although the presence of
different agro-ecological zones of the plains to the
highlands allows it to grow. In April 2014 quinoa was
first planted in the Krasnodar region. In September,
quinoa whisk acquired red and yellow. The seeds
have a size of between 1 and 2.5 mm. Preliminary
calculations yield was approximately
39hundredweight / hectare, which is the basis for the
introduction of quinoa in a mass planting. Thus,
quinoa can be grown in Russia in the Krasnodar
region, thereby ensuring its own raw material base for
development of new specialized foods (gluten-free)
and prophylactic (high nutritional value) destination
The article shows the influence of pre-treatment
with a solution of sodium chloride and a solution of
succinic acid in various concentrations to clean the
baskets-of inflorescences of sunflower from the
ballast towards the pectin substances. The
application of these solutions helps to reduce
protein, coloring and aromatic substances contained
in baskets-inflorescences of sunflower, as well as
easing the connection of calcium ions with
protopectin in inflorescences of sunflower, in the
future, cleaned baskets-blossoms of the sunflower
are used as raw material for producing high-quality
pectin extract