Justification of pectin concentrate safe storage terms by pectin mass ratio

Iskakova, Galiya; Kizatova, Maigul; Baiysbayeva, Meruyet; Azimova, Sanavar; Izembayeva, Assel; Zharylkassynova, Zhuldyz

doi:10.15587/1729-4061.2021.237940

Cited by 3 publications

(2 citation statements)

References 17 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Paper [12] reports the results of a study of pectin substances. It has been shown that the problem of removing heavy and radioactive metals from the human body is relevant all over the world.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

Mikayilov,

Omarova,

Kazimova

et al. 2024

EEJET

View full text Add to dashboard Cite

Organizing proper and environmentally friendly nutrition is one of the most pressing problems. Widespread persimmon fruits are of great technological importance as raw materials for the production of concentrated juice, used as a natural sweetener. The object of this study is the processes of obtaining juices from persimmon fruits. Quality indicators were studied in juices prepared by preliminary heat treatment and the use of an enzyme preparation. The juice yield from the Khachia variety was 93.9 %, and from the Hiakume variety – 93.8 %. To prepare concentrated juice, persimmon juice was used, prepared by preliminary heat treatment, and using 0.1–0.2 % enzyme preparation. A scheme for preparing concentrated juice has been developed, which is recommended for use as an environmentally friendly sweetener in food production. The concentrate contained 7.25 µg/100 g of iodine. The prepared concentrate is rich in nutritional components necessary for human life, as well as sugars, phenolic compounds with antioxidant and antimicrobial properties, as well as vitamin C. Nutritional components perform a wide range of functions in the optimal functioning of the immune system and play an important role in metabolic processes. The use of persimmon concentrate in the preparation of various food products increases the bioavailability of many minerals. Therefore, to ensure the nutritional value of the finished product and increase long-term quality storage, it is recommended to use concentrated persimmon juice as a sugar substitute

show abstract

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

Mikayilov,

Omarova,

Kazimova

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…Freezing is accompanied by a deep decrease in the temperature of the fruit and the transformation of moisture into ice, i. e., dehydration. The formation of ice crystals causes changes in the tissue structure of the product, the degree of which depends on the freezing rate [33]. With slow freezing of fruits at relatively high temperatures, ice crystals are formed mainly in the intercellular spaces.…”

Section: Analysis Of Data In Tablementioning

confidence: 99%

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Omarov,

Gurbanova,

Babayeva

et al. 2023

EEJET

View full text Add to dashboard Cite

Persimmon fruits (Diospyros kaki L.) attract the attention of researchers due to their high nutritional and medicinal value. The composition of persimmon is rich in nutrients. The object of research is the storage technology of persimmon. Fully ripe persimmon varieties Khachia and Khiakume were used as research material. If the activity of enzymes is inhibited or reduced during refrigerated storage using a controlled gas environment, then the consumption of nutrients for respiration will decrease, and the fruits will retain their original appearance. The persimmon varieties used were stored in refrigerators for 5 months in five variants. In persimmon fruits of both varieties, quantitative changes in the main indicators during refrigerated storage were studied. The regularities of changes in the activity of enzymes of the oxidoructase class depending on the composition of the controlled gas medium and the content of phenolic compounds were considered. As a result of the analyzes, a rational regime for storing persimmon varieties in a refrigerator under CGE conditions with a gas composition of 3–4 % CO2 and 2–3 % O2, a temperature of ‒2...–3 °C and an air humidity of 90–95 % was determined. During the storage period, the activity of all enzymes, except for ascorbate oxidase, completely ceased (except for the catalase enzyme in the Khachia variety). During long-term storage of the Khachia variety in a refrigerator, the activity of the enzyme ascorbate oxidase decreased by 94 %, o-diphenol oxidase and peroxidase decreased by 100 %, catalase by 95.5 %. Ascorbate oxidase activity decreased by 94.5 % in persimmon fruits of the Khiakume variety, and the activity of other enzymes was completely inhibited. To achieve this result, it is important that the activity of oxidoreductases decreases or passes into an inhibitory state. The results make it possible to regulate the quality indicators of persimmon varieties depending on their storage modes and use them to provide people with fresh fruits not seasonally but for a long time

show abstract

Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

Izembayeva,

Moldakulova,

Abdreeva

et al. 2024

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Research on the nutritional content of wild plant fruits in Kazakhstan, including Hawthorn fruit (Crataegus laevigata), rosehip fruit (Rose canina L. variety), sea buckthorn fruit (Hippophae rhamnoides - Altai variety), and black chokeberry fruit (Aronia melanocarpa), has determined that these fruits possess a combination of properties essential for maintaining human health, attributed to the presence of bioactive substances (BAS) and other components. The technological process for obtaining extracts and concentrates from wild-growing raw material fruit has developed. The following extraction modes were proposed: ultrasonic wave frequency 40 kHz, extraction time 30 minutes, temperature 500С, and concentration of the obtained extracts was carried out by vacuum evaporation method, using IKA RV-10 apparatus at 40-50°С and pressure 800 mbar. Found that extracts and concentrates have a higher concentration of nutritional substances when compared to the fruits themselves. Thus, the vitamin C content in hawthorn fruits was 27.8 mg, while in the extract, it was 47.84 mg, and in the concentrate – 62.19 mg. The vitamin C content in rosehip fruits, extracts, and concentrates was 578.01 mg, 811.8 mg, and 1101.3 mg, respectively. The vitamin C content in sea buckthorn fruits, extracts, and concentrates was 285.05 mg, 518.8 mg, and 640.9 mg, respectively. The vitamin C content in black chokeberry fruits, extracts, and concentrates was 86.2 mg, 128.8 mg, and 160.5 mg, respectively. A similar increase was observed for the content of vitamin E and other components. Furthermore, the obtained concentrates meet the safety parameters required by regulatory documents. A technology for producing grain crispbread using the extrusion method has developed, incorporating whole grains, groats, flavouring additives, and concentrates derived from wild fruits such as hawthorn, rosehip, sea buckthorn, and black chokeberry into the recipe.

show abstract

Justification of pectin concentrate safe storage terms by pectin mass ratio

Cited by 3 publications

References 17 publications

Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

Contact Info

Product

Resources

About