Биологическая Ценность Плодов И Ягод Российского Производства

Akimov, M. Yu.; Bessonov, V V; Коденцова, В М; Эллер, К И; Vrzhesinskaya, O.A.; Beketova, N A; Кошелева, О В; Bogachuk, M N; Malinkin, A D; Makarenko, M A; Shevyakova, L.V.; Перова, И Б; Rylina, E V; Макаров, В. Н.; Zhidehina, T V; Koltsov, V. A.; Yushkov, A. N.; Novotortsev, A A; Briksin, D M; Khromov, Nikita

doi:10.24411/0042-8833-2020-10055

Cited by 7 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…В составе красной моркови отмечено высокое содержание каротиноидов и флавоноидов [1], а в черной моркови присутствуют антоцианы [2], высокое содержание которых характерно для ягод малины [3], черники [4] и голубики [5]. Такие ягоды, как смородина, шиповник, облепиха и малина богаты витамином С [3,6]; виноград, черника и голубика являются источником стильбеноидов [5]. Свеклу отличает большое количество в ее составе антиоксиданта β-цианина [1].…”

Section: Introductionunclassified

“…Плодоовощное сырье является богатым источником пищевых волокон [6][7][8]. Доказано, что эти компоненты принимают участие в профилактике неинфекционных заболеваний, и достаточное поступление пищевых волокон в организм человека в составе рациона способствует нормальной деятельности желудочно-кишечного тракта, предотвращению нарушения обмена веществ, снижению риска развития сердечно-сосудистых, онкологических и многих других заболеваний [9].…”

Section: Introductionunclassified

“…Учитывая важность обеспечения населения пищевыми волокнами на рекомендуемом уровне, в Техническом регламенте ТР ТС 022/2011 1 отдельно выделена категория пищевой продукции, обогащенной пищевыми волокнами. Исследование химического состава плодоовощного сырья, произрастающего на территории РФ, позволило сделать заключение о его высокой пищевой и биологической ценности, что делает целесообразным производство пищевой продукции с его использованием [1,6].…”

Section: Introductionunclassified

See 2 more Smart Citations

Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

2023

View full text Add to dashboard Cite

Fruit and vegetable raw materials and processed products contain dietary fibers and biologically active substances, so the use of such raw materials in the manufacture of foods increases their nutritional value. In addition, dietary fibers of fruit and vegetable raw materials can influence the technological properties of food systems. The purpose of this work is determination of the amount of dietary fibers, pectins and the degree of their esterification in fruit and vegetable powders, as well as establishment of an impact of these parameters on the technological properties of confectionery glazes with the addition of fruit and vegetable powders (taking into account the ability of the latter to absorb fat). Objects of research are powders of carrots, apples, beets, raspberries and model samples of confectionery glazes with their addition. Rheological parameters of confectionery glazes were determined by the Casson method on a rotary viscometer. The content of dietary fibers was established by the enzymatic-gravimetric method. Pectins from powders were isolated by acid hydrolysis of raw materials followed by ethanol precipitation. A degree of esterification of pectins was calculated on the basis of the results obtained by potentiometric titration. It has been found that the studied fruit and vegetable powders from domestic raw materials were characterized by a high amount of dietary fibers (24–38%), the main part of which was represented by pectin. Beet and raspberry powders contained low esterified pectins (18 and 33 g/100 g); apple and carrot powders contained highly esterified pectins (16 and 27 g/100 g). Powders with low esterified pectins showed a moderate increase in the Casson yield strength of the glazes with their addition that did not exceed the optimal values of this indicator. With increasing concentrations of powders with highly esterified pectins, a sharp increase in the Casson yield strength of the glazes was observed. At concentrations of 13% and more, this indicator exceeded the optimal values. Thus, in the development of confectionery glazes with fruit and vegetable powders, prediction of their maximum concentration can be carried out by determining the content of dietary fibers, pectins and a degree of their esterification, as well as by taking into account pH and the ability of powders to absorb fat.

show abstract

Section: Introductionunclassified

See 1 more Smart Citation

Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

2023

View full text Add to dashboard Cite

show abstract

“…Поэтому в настоящее время особое значение приобретает вопрос производства тех культур, которые в наибольшей степени приспособлены к местным условиям. В условиях Центрального Черноземья к таким культурам относится смородина красная, которая сочетает высокую продуктивность с устойчивостью к био-и абиотическим стрессорам; ее ягоды содержат широкий спектр биологически активных веществ (Akimov et al, 2020;Golyaeva, Panfilova, 2021;Nazaruk et al, 2021).…”

Section: Introductionunclassified

Integrated assessment of introduced red currant cultivars under the conditions of Tambov Province

Rodyukova

2022

Trudy po prikladnoy botanike, genetike i selektsii

View full text Add to dashboard Cite

Background. Today, the effectiveness of berry crop cultivation depends on correct formation of the regional assortment of cultivars, taking into account the instability of environmental factors. Searching for and accumulating genetic resources from leading breeding centers, both domestic and foreign, as well as studying new genotypes under local conditions would make it possible to identify berry crop varieties for production and breeding.Materials and methods. This study was conducted in Michurinsk, Tambov Province, on the experimental plantations of red currant at the I.V. Michurin Federal Science Center in 2016–2020. The research material consisted of 15 introduced cultivars of red currant. Collection testing was carried out in line with generally accepted techniques of variety studies and field experiments.Results. Under the conditions of Tambov Province, the introduced red currant cultivars required a sum of temperatures of 89.3–132.0°C to start growing, 290.0–328.0°C to start flowering, 943.5–1133.0°C to start ripening, and 1478.2–1733.3°C to produce fully matured berries. Cvs. ‘Belosnezhka’, ‘Lvovyanka’, ‘Oksamit’ and ‘Rosinka’ showed complex resistance to diseases and pests. Cvs. ‘Kalinka’, ‘Lasunya’, ‘Lider’, ‘Lvovyanka’, ‘Oksamit’, ‘Orlovskaya zvezda’ and ‘Sara’ produced large fruits. Stable high productivity and yield were observed in cvs. ‘Vika’, ‘Lider’, ‘Oksamit’, ‘Orlovskaya zvezda’ and ‘Rosinka’. A close correlation (r = 0.99) was recorded between the productivity per bush (kg) and yield (100 kg/ha), and medium correlations between the berry weight and productivity per bush (r = 0.69), and between the productivity per one linear meter of branches and productivity per bush (r = 0.35).Conclusion. As a result of the integrated assessment under the conditions of Tambov Province, the red currant cultivars ‘Vika’, ‘Lider’, ‘Oksamit’, ‘Orlovskaya zvezda’ and ‘Rosinka’ were recommended for cultivation.

show abstract

Fortified Sour-Milk Beverages with the Use of the Far Eastern Region’s Wild Berries

Zakipnaya

Parfyonova

2021

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)

View full text Add to dashboard Cite

Биологическая Ценность Плодов И Ягод Российского Производства

Cited by 7 publications

References 0 publications

Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

Integrated assessment of introduced red currant cultivars under the conditions of Tambov Province

Fortified Sour-Milk Beverages with the Use of the Far Eastern Region’s Wild Berries

Contact Info

Product

Resources

About