Relevance. Providing the population with functional, environmentally friendly and high-quality food is an urgent scientific and state problem. With prolonged use of contaminated products, the risk of various diseases increases. Therefore, the human diet should consist of functional, environmentally friendly products. The main goal of this research work was the production of high-quality jam from environmentally friendly raw materials of plant origin.Methods. For the preparation of the jam, the fruits of the Sosnovsky zucchini variety and the Lada melon of the technical and biological degree of maturity were used. The technological process of making jam took place in accordance with the technological requirements for this type of product. The content of biochemical parameters: dry matter, the amount of sugars, pectin and nitrates) were determined in fresh and finished (after the fermentation period) products.Results. Jam with a melon aroma was obtained with a glucose content of 4.5-6.73%, fructose - 4.66-7.17% with an accumulation of nitrates in the range of 127.1 mg / kg (fruits of biological maturity) and 131.6 mg / kg (fruits of technical maturity), which is 3.0-3.1 times lower than the maximum permissible concentration. The tasting committee rated the jam made from fruits of technical maturity at 4.3 points, and biological at 4.8 points. Thus, summarizing the results of our research, we can conclude that the jam made from zucchini fruits with the addition of melon is a functional, high-vitamin, environmentally friendly food product with high taste.
н а у ч н о п р а к т и ч е с к и й ж у р н а л [ 76 ] о в о щ и р о с с и и № 1 (3 4) 2 0 1 7 ФИ ЗИОЛОГИЯ И БИОХИМИЯ РАСТЕНИЙ Санникова Т.А. 1-доктор с.-х. наук, зав. отделом хранения, стандартизации и переработки сельскохозяйственной продукции Мачулкина В.А. 1-доктор с.-х. наук, ст.н.с. отдела хранения, стандартизации и переработки сельскохозяйственной продукции Павлов Л.В. 2-доктор с.-х. наук, зав. лабораторией стандартизации, нормирования и метрологии 1 ФГБНУ «Всероссийский научно-исследовательский институт орошаемого овощеводства и бахчеводства» 416341, Россия, Астраханская обл., Камызякский р-н,
Introduction. Drinking water is a necessary element of life support of the population. Many studies conducted around the world have established a relationship between the quality of drinking water and public health. On the basis of the Perm State Medical University studies were conducted to assess the effects of oxygen-enriched drinking water on human respiratory, cardiovascular and nervous systems as well as serum erythropoietin (EPO) levels. The objects of study were 32 volunteers (7 men and 25 women) aged 18 to 28. The purpose of the research was to study the effect of oxygen-enriched drinking water on the basic physiological systems of the human body and serum EPO levels of healthy volunteers. Methods. We applied the following research methods: physiological methods were used thrice (on the first, tenth and twenty-first days) to test the cardiovascular (heart rate, SBP, DBP, Kerdo index, Harvard step test), respiratory (BH, JELL, JEL, Stange and Gencha tests) and nervous (Anfimov test, SAN test, ShAS test) systems; laboratory tests of serum EPO levels in venous blood of the volunteers; and statistical methods (statistical processing was performed using Microsoft Office Excel 2007 and STATISTICA V. 7 software package (StatSoft Inc., USA). Results. The use of oxygenated water helps increase functional and reserve capabilities of the basic physiological systems of the body and improve tissue oxygenation.
Relevance. Squashes are a promising culture, and the recent work of breeders allow us to uncover large reserves to improve their nutritional and dietary qualities. The dietary value of zucchini is due to the easy digestibility of all carbohydrates, which allows them to be used in the production of canned foods. Canned snacks and candied fruits are produced from zucchini. The most important quality of the varieties we study is their cylindrical shape, allowing mechanization of the cleaning operation.Methods. Therefore, the purpose of this work was to use zucchini of different degrees of ripeness for the preparation of candied fruit with the least loss of products.Results. As a result of research conducted at the All-Russian Research Institute of Irrigated Vegetable and Melon-Growing in the Astrakhan Region, it was found that zucchini fruits of different degrees of maturity can be used to make candied fruits, but the highest yield was obtained from mature squash, and amounted to 654 kg from the Sosnovsky variety , in the Orange variety 696 kg from one ton of prepared raw material, while in the Orange variety of candied fruits it was obtained 42-64 kg more than in the Sosnovsky variety, depending on the degree of ripening STI. The tasting committee rated candied fruits obtained from the fruit of the zucchini of the Orange variety higher by 0.3-0.5 points than from the Sosnovsky variety. In terms of chemical composition, candied fruits prepared from the raw material of ripe zucchini fruits exceeded 1.2-1.5 times - from unripe fruits. Ready candied fruits can be used as an independent form, as well as for the preparation of other types of products in the food industry.
On the base of research results on quality characteristics of candied vegetable marrow, for the first time the standard CTO 45727225-20 has been elaborated to control the quality of vegetable production and to improve the technological discipline in production of candied vegetable marrow.
Анализ сортов томата на пригодность к комбайновой уборке показал, что необходимо возделывать те сорта, которые имеют дружное созревание, а их плоды легко отделяются от куста при встряхивании.
В настоящее время большое внимание уделяется функциональной экологически безопасной продукции, вопросам повышения её сохранности без потери качества. Значение при этом имеют факторы от первоначального качества до конечного результата, которые зависят от температуры, длительности обработки, ферментативной активности сырья, особенности технологии приготовления продукта, сорта и культуры. Сотрудники ВНИИООБ – филиала ФГБНУ «ПАФНЦ РАН» Астраханской области поставили цель изучить влияние хранения и переработки плодов тыквы на изменение содержания основных химических веществ в зависимости от сорта. В задачу входило подбор сортов селекции ВНИИООБ, пригодных для переработки. Установлено влияние сортов тыквы Аннушка и Крошка на аккумуляцию нитратов в плодах при хранении. Исследования показали, что после 90 суток их количество снизилось у сорта Крошка на 5,2 мг/кг, у сорта Аннушка – на 3,5 мг/кг, но не превышало предельно-допустимой концентрации (200 мг/кг), и было ниже в 1,9-2,2 раза, что указывает на безопасность продукта. Отмечено высокое содержание аскорбиновой кислоты, каротина и пектина, характеризующее плоды тыквы как продукт диетического питания. Проведённые опыты по изменению основных биохимических веществ при переработке плодов тыквы (маринование) показали, что после прохождения процесса ферментации (3 месяца хранения) уровень нитратов снизился к исходному у сорта Крошка на 32,6 мг/кг, у сорта Аннушка на 33,3 мг/кг или в 1,5-1,7 раза меньше предельно-допустимой концентрации. Установлено, что за счёт диффундирования сахара из маринада в плоды его количество незначительно увеличивалось с преобладанием моносахаров. Низкое содержание нитратов и преобладание моносахаров позволяет маринованную тыкву отнести к продуктам диетического функционального назначения.
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