Scientific Journal of KubSAU

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

The article contains results of the study of biochemistry of some perspective table grape varieties: Aniuta, Vodograi, Nizina and Jubilee Novocherkasska, yield in 2013 from the Central zone of Krasnodar region. At the time of redy yield the combination of sweetness and acidity of fruits were favorable. The ratio of fructose to glucose was 1.69; 1.36; 2.00; 1.13, respectively, in grapes Aniuta, Vodograi, Nisina, Jubilee Novocherkasska. According to the percentage of fructose in fruit juice varieties Aniuta, Vodograi and Jubilee Novocherkasska close to each other (50.93; 56.14; 51.23%). According to the percentage of glucose similar varieties Aniuta and Nizina (33 - 34.27%), Vodograi and Jubilee Novocherkasska (41.16 - 45.22%). Sort Jubilee Novocherkasska, had content in berries close fructose and glucose. Most of fructose (66.02%) in berries variety Nizina. In berries studied cultivars organic acid content was: wine 3128 - 3861, malic 982 - 3753, citric 109 - 317, amber 3 - 115 mg / dm3. The highest concentrations of potassium and sodium cations are presented in berries varieties Aniuta: potassium - 1219 sodium - 35.13 mg / dm3 and cations magnesium and calcium in berries Jubilee Novocherkasska 46.75 and 73.64 mg / dm3. The lowest concentration of potassium and sodium cations observed in grape Vodograi, magnesium - from grape Aniuta, calcium - at grape Nizina. We studied grape bunches are large, not dense, beautiful, berries are large, harmonious taste. Tasting score fresh grapes varieties Aniuta, Vodograi, Nizina, Jubilee Novocherkasska 7.6; 7.4; 7.8; 7.8 points respectively

In the article we present the results of researches of influence of low temperatures on the qualitative characteristics of pectin substances of pome fruit. Comparing the information before and after freezing shows that qualitative indicators are decreasing, but only slightly

The article gives the results of the study of the texture of the grapes and biochemical characteristics of red wine grape varieties of Cabernet Sauvignon, Cabernet Franc, Merlot, Sapeari, Tsimladar, Pinot Noir for the production of juice of direct extraction and blending. The studied varieties in terms of the structure of the cluster may be divided into three groups of blackpinene (21.1), Cabernet Franc and Tsimladar (18.7 - 17.5), Cabernet Sauvignon, Merlot, Saperavi (16.5 - 16.8) , and bunches of addition in terms of two groups - Tsimladar (17.6), Cabernet - Sauvignon and other (15.6 - 16.4). The structural component of grapes varieties ranged from 5.2 to 5.9, berry index - from 62.1 to 83.4, the output of the wort from 74.2 to 76.3%. The content of sugars and acids in the berries of all varieties is favorable for the production of beverages. The largest Tartaric acid content was found in the juice of the varieties of Cabernet Sauvignon, Pinot Black, malic acid - in the juice of varieties Saperavi, Merlot, Tsimladar, citric acid - in the juice Tsimladar varieties, Cabernet Sauvignon, Saperavi. The ratio of tartaric acid to the content of the apple juice Cabernet Sauvignon was 2.9: 1, Cabernet Franc 2.6: 1, Pinot Black 2.5: 1, Merlot and Tsimladar 1.6: 1, 1.1 Sapevari: 1. According to the content of potassium cations, sodium, magnesium and calcium there were chosen three varieties of Cabernet Sauvignon and Cabernet Franc. The lowest content of potassium and magnesium cations was in the variety of Tsimladar, Sodium – in the varieties Merlot and Saperavi, calcium – in Saperavi. Excellent tasting commended for juices was given to Cabernet Sauvignon, Saperavi, Tsimladar, good – to Cabernet Franc, Merlot, Pinot black. Best blending juice obtained by mixing the juice of the grape of the varieties of Cabernet Sauvignon and Pinot black 70:30, Saperavi and Pinot black 50:50. From the grapes of produced varieties, we can produce juice and varietal by name ampelographic variety and blended to extend the range

In the article we present the results of the researches of the influence of low temperatures on the quality of citrus pectin. Comparing the information before and after freezing shows that qualitative indicators are decreasing, but only slightly

The article contains the results of the study of mechanical composition of grapes and biochemical characteristics of white wine grapes for the production of juice of direct extraction and blending. Thus, the yield of studied grapes ranged from 7.5 to 13.2 t / ha: highest yielding varieties and hybrids of Pervenets Magaracha and Tsitronnyy Magaracha, and the lowest - Chardonnay and Pinot blanc. At an average weight of clusters of varieties were divided into three groups - large clusters (230-243 g) in varieties Pervenets Magaracha and Tsitronnyy Magaracha, medium (181-184 g) - the varieties Chardonnay and Pinot blanc, small (112-116 g) - the varieties Bianca and Viorica. By weight of the 100 berries were divided into four groups - Bianca and Viorica (I), Pervenets Magaracha (II), Chardonnay (III), Pinot blanc and Tsitronnyy Magaracha (IV). Weight of 100 seeds from the largest varieties Pinot blanc and Bianca, and the lowest - in the varieties of Tsitronnyy Magaracha and Chardonnay. The solids content in the juices of these varieties ranged from 19.4 to 21.8%, which corresponded to branded products and higher of commodity varieties. Mass concentration of sugars ranged from 18.4 to 21.3 g / 100 cm3. Titratable acid content in the juice was varied from 0.65 to 0.78 g / 100 cm3. Sugar-acid ratio, defined as the ratio of concentration of sugars and titratable acids ranged from 23.6 to 30. The recommended values for this indicator were within 22-30. According to the results of the tasting, we rated "excellent" the juices from the varieties of Tsitronnyy Magaracha, Viorica (19 points) and Bianca (17 points); "good" marks were given to the juices from Pinot blanc, Chardonnay, Pervenets Magaracha: this means that we can get juices of excellent quality from the grape varieties under study with the title of ampelographic variety; in addition, the juice of the grape of varieties Chardonnay, Pinot blanc, Bianca, Pervenets Magaracha due to their potassium content will be functional to improve the cardiovascular system. On the basis of the tasting we have conducted mixing of the juices from the varieties of Viorica and citron Magaracha with other juice varieties 50:50 and 70:30. Sensory evaluation showed that blending juices from the varieties of Viorika and citron juice Tsitronnyy Magaracha other varieties improves product quality and 50:50 increases by one the total score, and 70:30 - two units. Blend of the varieties of Viorica and Tsitronnyy Magaracha does not increase the total score, but gives the product a special flavor and aroma. Hence, using the grape varieties under study we can produce varietal juices with the name of their ampelographic type and blended juices to extend the assortment

The article presents the characteristics of the mechanical composition of clusters, the chemical composition of grape juice and fresh grapes and wine tasting evaluation of three varieties of table. We have identified the following uvologic indicators of clusters of cultivars Flora, Nisina and Anyuta: structure - 90.0; 91.5; 87.3; addition - 8.0; 6.6; 10.8; structural - 6.4; 5.4; 8.1; berries - 17.6; 15.0; 10.4. In the studied berries of grape varieties the mass concentrations of sugars and titratable acids were in the range 18,1-23,5 and 0,73-0,78 g/100 cm3 respectively. The combination of sweetness and acidity causes high taste properties of grapes. In grape berries of Flora and Nizina the concentration of fructose was two times more than glucose. Differences in the content wine, malic, lemon and succinic acids in berries varieties of Flora and Nizina were insignificant. In the berries of Anyuta variety, the concentration of lemon and succinic acids was more, malic was less than other varieties. Most of the studied varieties of berries contain malic and wine acids. More of cations of potassium, sodium, calcium and magnesium then in other varieties and it contain less than Anyuta berries. The difference in the content of various cations in the berries of varieties of Flora and Nizina is negligible. Tasting score of fresh grape of Flora variety was 7.0, Nisina - 7.8 and Aniyta - 7.6 points

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

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

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