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 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
Biochemical quantitative and qualitative indices of pear fruit have been investigated in six varieties of pears grown in Prikybanskoy horticultural zone of the Krasnodar region. The investigation has been done with pear fruit in the stage of maturity for harvesting
and after 90 days after storage in refrigerator. Quantitative content of dry matter, sugars, vitamins C and P and fraction pectin content in fruits and squeezing of fruits as well as changes in the process of storage have been established
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
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
In the article we present the results of the researches of influence of low temperatures on the qualitative characteristics of pectin substances of cherry fruit and berries currant. Comparing the information before and after freezing shows that qualitative indicators are decreasing, but only slightly
The article contains the results the study of the mechanical composition of clusters and biochemical characteristics of the red wine grape varieties of Cabernet Sauvignon, Cabernet Franc and Merlot (regionalized), Cabernet Carbon, Cabernet Kortis and Verdot black (introduced). In terms of the structure of the cluster of the variety they can be divided into three groups: Cabernet Kortis and Cabernet Sauvignon (16,6-16,8), Cabernet Carbon, Cabernet Franc and Verdot Black (17,5-17,9), Merlot (19.9 ). In terms of addition of the variety they can be divided into four groups: Cabernet Franc (6.3), Cabernet Sauvignon and Merlot (4.9-5.0), Cabernet Carbon (4.3), Verdot Black and Cabernet Kortis (3, 7-3,4). Structural parameters of the clusters of the varieties we have studied were ranged from 5.1 to 5.6, and the berry from 64.3 to 74. The yield of the wort from Cabernet Sauvignon, Cabernet Franc and Merlot is equal to 75,1-77,7% from Cabernet Carbon, Cabernet Kortis and Verdot Black - 70,5-72%. Mass concentration of sugars in the studied varieties was in the range of 22,3-26 g / 100 cm3, titrated acids - 0,47-0,77 g / 100 cm3, active acidity - 3.1-3.8. The ratio of fructose to glucose was: Verdot Black - 1.2, Cabernet Sauvignon and Cabernet Carbon - 1.5, Cabernet Kortis - 1.8, Kabernet Franc - 2.8, Merlot - 3.2. Most ranged organic acid in all varieties – wine acide. Relation of the content of tartaric and wine acids in varieties amounted: Cabernet Kortis 7: 1, Cabernet Karbon 6: 1, Cabernet Franc 2.8: 1, Cabernet Sauvignon and Merlot 2: 1, Verdot Black 1,4-1. Mass concentration of cations in the varieties was (in mg / dm3): potassium - 816,4-1770, sodium - 13,03-21,31, magnesium - 76,21-106, calcium - 52,24-89,45. In comparison with Cabernet Sauvignon larger potassium cations had Cabernet Franc and Merlot, sodium cations - Cabernet Carbon, Cabernet Franc, Merlot, magnesium cations - Cabernet Carbon, Kortis, Cabernet, Merlot, calcium cations - Cabernet Kortis, Merlot and Cabernet Carbon