Name
Donchenko Lyudmila Vladimirovna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Kuban State Agrarian University
Web site url
—
Articles count: 13
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