Scientific Journal of KubSAU

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