8 research outputs found
ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Ρ ΡΠΎΡΠ»ΠΈΠ½Π½ΠΈΡ Π΄ΠΎΠ±Π°Π²ΠΊΠ°Ρ , ΠΎΡΡΠΈΠΌΠ°Π½ΠΈΡ Π·Π° ΠΊΡΡΠΎΠ³Π΅Π½Π½ΠΈΠΌΠΈ ΡΠ΅Ρ Π½ΠΎΠ»ΠΎΠ³ΡΡΠΌΠΈ
By thin layer chromatography and spectrophotometry studied qualitative and quantitative composition of the antioxidant complex of frozen products from carrots, pumpkin and sea buckthorn, Sudanese rose, due to the presence of fat-soluble vitamins, polyphenols and anthocyanins. Optimal conditions for determining antioxidants TLC. Based on the analysis of the absorption spectra of extracts of plant frozen products made conclusions about the qualitative and quantitative composition of the antioxidant complex.ΠΠ΅ΡΠΎΠ΄Π°ΠΌΠΈ ΡΠΎΠ½ΠΊΠΎΡΠ»ΠΎΠΉΠ½ΠΎΠΉ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΠΈ ΠΈ ΡΠΏΠ΅ΠΊΡΡΠΎΡΠΎΡΠΎΠΌΠ΅ΡΡΠΈΠΈ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΠΉ ΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΠΉ ΡΠΎΡΡΠ°Π² Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΎΠ³ΠΎ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠ° ΠΊΡΠΈΠΎΠΏΠ°ΡΡ ΠΈΠ· ΠΌΠΎΡΠΊΠΎΠ²ΠΈ, ΡΡΠΊΠ²Ρ ΠΈ ΠΊΡΠΈΠΎΠΏΠΎΡΠΎΡΠΊΠΎΠ² ΠΈΠ· ΠΎΠ±Π»Π΅ΠΏΠΈΡ
ΠΈ, ΡΡΠ΄Π°Π½ΡΠΊΠΎΠΉ ΡΠΎΠ·Ρ, ΠΎΠ±ΡΡΠ»ΠΎΠ²Π»Π΅Π½Π½ΡΠΉ Π½Π°Π»ΠΈΡΠΈΠ΅ΠΌ ΠΆΠΈΡΠΎΡΠ°ΡΡΠ²ΠΎΡΠΈΠΌΡΡ
Π²ΠΈΡΠ°ΠΌΠΈΠ½ΠΎΠ², ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΠΎΠ² ΠΈ Π°Π½ΡΠΎΡΠΈΠ°Π½ΠΎΠ². ΠΠΎΠ΄ΠΎΠ±ΡΠ°Π½Ρ ΠΎΠΏΡΠΈΠΌΠ°Π»ΡΠ½ΡΠ΅ ΡΡΠ»ΠΎΠ²ΠΈΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ ΡΠΎΠ½ΠΊΠΎΡΠ»ΠΎΠΉΠ½ΠΎΠΉ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΠΈ. ΠΠ° ΠΎΡΠ½ΠΎΠ²Π΅ Π°Π½Π°Π»ΠΈΠ·Π° ΡΠΏΠ΅ΠΊΡΡΠΎΠ² ΠΏΠΎΠ³Π»ΠΎΡΠ΅Π½ΠΈΡ ΡΠΊΡΡΡΠ°ΠΊΡΠΎΠ² ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΡΡ
ΠΊΡΠΈΠΎΠ΄ΠΎΠ±Π°Π²ΠΎΠΊ ΡΠ΄Π΅Π»Π°Π½Ρ Π²ΡΠ²ΠΎΠ΄Ρ ΠΎ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠΌ ΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠΌ ΡΠΎΡΡΠ°Π²Π΅ ΠΈΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΎΠ³ΠΎ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠ°.ΠΠ΅ΡΠΎΠ΄Π°ΠΌΠΈ ΡΠΎΠ½ΠΊΠΎΡΠ°ΡΠΎΠ²ΠΎΡ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΡΡ ΡΠ° ΡΠΏΠ΅ΠΊΡΡΠΎΡΠΎΡΠΎΠΌΠ΅ΡΡΡΡ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ ΡΠΊΡΡΠ½ΠΈΠΉ ΡΠ° ΠΊΡΠ»ΡΠΊΡΡΠ½ΠΈΠΉ ΡΠΊΠ»Π°Π΄ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΎΠ³ΠΎ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΡ ΠΊΡΡΠΎΠΏΠ°ΡΡ Π· ΠΌΠΎΡΠΊΠ²ΠΈ, Π³Π°ΡΠ±ΡΠ·Π° ΡΠ° ΠΊΡΡΠΎΠΏΠΎΡΠΎΡΠΊΡΠ² ΡΠ· ΠΎΠ±Π»ΡΠΏΠΈΡ
ΠΈ, ΡΡΠ΄Π°Π½ΡΡΠΊΠΎΡ ΡΡΠΎΡΠ½Π΄ΠΈ, ΡΠΎ Π·ΡΠΌΠΎΠ²Π»Π΅Π½ΠΈΠΉ Π½Π°ΡΠ²Π½ΡΡΡΡ ΠΆΠΈΡΠΎΡΠΎΠ·ΡΠΈΠ½Π½ΠΈΡ
Π²ΡΡΠ°ΠΌΡΠ½ΡΠ², ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ² ΡΠ° Π°Π½ΡΠΎΡΡΠ°Π½ΡΠ². ΠΡΠ΄ΡΠ±ΡΠ°Π½ΠΎ ΠΎΠΏΡΠΈΠΌΠ°Π»ΡΠ½Ρ ΡΠΌΠΎΠ²ΠΈ Π²ΠΈΠ·Π½Π°ΡΠ΅Π½Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ ΡΠΎΠ½ΠΊΠΎΡΠ°ΡΠΎΠ²ΠΎΡ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΡΡ. ΠΠ° ΠΎΡΠ½ΠΎΠ²Ρ Π°Π½Π°Π»ΡΠ·Ρ ΡΠΏΠ΅ΠΊΡΡΡΠ² ΠΏΠΎΠ³Π»ΠΈΠ½Π°Π½Π½Ρ Π΅ΠΊΡΡΡΠ°ΠΊΡΡΠ² ΡΠΎΡΠ»ΠΈΠ½Π½ΠΈΡ
ΠΊΡΡΠΎΠ΄ΠΎΠ±Π°Π²ΠΎΠΊ Π·ΡΠΎΠ±Π»Π΅Π½ΠΎ Π²ΠΈΡΠ½ΠΎΠ²ΠΊΠΈ ΠΏΡΠΎ ΡΠΊΡΡΠ½ΠΈΠΉ ΡΠ° ΠΊΡΠ»ΡΠΊΡΡΠ½ΠΈΠΉ ΡΠΊΠ»Π°Π΄ ΡΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΎΠ³ΠΎ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΡ
STUDY OF THE PROPERTIES OF MARSHMALLOW WITH THE SUDANESE ROSE AND BLACK CHOKEBERRY DYES UPON STORAGE
Creation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye β water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from Π²lack chokeberry.
Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 Β°Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes.
It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)Β°Π‘ and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable.
The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man
ΠΠΈΠ·Π½Π°ΡΠ΅Π½Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΎΡ ΡΠΌΠ½ΠΎΡΡΡ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Ρ ΡΠ° ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ
Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components β plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and productsΒ with themΒ β fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins<carrots<quince<apples<grapes from 25 to 550 C/100 g. The TAC of cryopowders increases in the row: grapes<black chokeberry<Sudanese rose<sea buckthorn<rose hips from 663 to 4400 C/100 g. The values correlate with the content of the main classes of antioxidants in these cryoadditives. It was determined that marmalade with the addition of carrot and pumpkin cryopastes has the lowest bromine TAC. Additional introduction of cryopowders in marmalade samples with cryopastes in an amount 1.5 % increases the TAC of marmalade by 3.5β10 times. It is shown that the use of waterΒalcohol extracts as additives with the addition of 1 % citric acid provides the samples of marshmallow with more pronounced antioxidant properties.The calculations, based on the additive scheme show that the functional properties of the products are due to the antioxidant properties of the additives.ΠΠ΅ΡΠΎΠ΄ΠΎΠΌ Π³Π°Π»ΡΠ²Π°Π½ΠΎΡΡΠ°ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΊΡΠ»ΠΎΠ½ΠΎΠΌΠ΅ΡΡΠΈΠΈ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½Π°Ρ Π΅ΠΌΠΊΠΎΡΡΡ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Π° ΠΆΠ΅Π»Π΅ΠΉΠ½ΠΎ-ΡΡΡΠΊΡΠΎΠ²ΠΎΠ³ΠΎ ΠΈ ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ Ρ ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΡΠΌΠΈ Π΄ΠΎΠ±Π°Π²ΠΊΠ°ΠΌΠΈ ΠΈΠ· ΡΠ±Π»ΠΎΠΊ, Π°ΠΉΠ²Ρ, Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π°, ΡΡΠΊΠ²Ρ, ΠΌΠΎΡΠΊΠΎΠ²ΠΈ, ΡΠΈΠΏΠΎΠ²Π½ΠΈΠΊΠ°, ΠΎΠ±Π»Π΅ΠΏΠΈΡ
ΠΈ, ΡΡΠ΄Π°Π½ΡΠΊΠΎΠΉ ΡΠΎΠ·Ρ, ΡΠ΅ΡΠ½ΠΎΠΏΠ»ΠΎΠ΄Π½ΠΎΠΉ ΡΡΠ±ΠΈΠ½Ρ, ΠΏΠΎΠ»ΡΡΠ΅Π½Π½ΡΡ
ΠΏΠΎ ΠΊΡΠΈΠΎΠ³Π΅Π½Π½ΡΠΌ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠΌ. ΠΠ° ΠΎΡΠ½ΠΎΠ²Π°Π½ΠΈΠΈ ΡΠ°ΡΡΠ΅ΡΠΎΠ² ΠΏΠΎ Π°Π΄Π΄ΠΈΡΠΈΠ²Π½ΠΎΠΉ ΡΡ
Π΅ΠΌΠ΅ ΠΏΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΡΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΡΠ΅ ΡΠ²ΠΎΠΉΡΡΠ²Π° ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ ΠΎΠΏΡΠ΅Π΄Π΅Π»ΡΡΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΡΠΌΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°ΠΌΠΈ Π²Π²Π΅Π΄Π΅Π½Π½ΡΡ
Π΄ΠΎΠ±Π°Π²ΠΎΠΊ.ΠΠ΅ΡΠΎΠ΄ΠΎΠΌ Π³Π°Π»ΡΠ²Π°Π½ΠΎΡΡΠ°ΡΠΈΡΠ½ΠΎΡ ΠΊΡΠ»ΠΎΠ½ΠΎΠΌΠ΅ΡΡΡΡ Π²ΠΈΠ·Π½Π°ΡΠ΅Π½ΠΎ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½Ρ ΡΠΌΠ½ΡΡΡΡ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Ρ ΠΆΠ΅Π»Π΅ΠΉΠ½ΠΎ-ΡΡΡΠΊΡΠΎΠ²ΠΎΠ³ΠΎ ΡΠ° ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ Π· ΡΠΎΡΠ»ΠΈΠ½Π½ΠΈΠΌΠΈ Π΄ΠΎΠ±Π°Π²ΠΊΠ°ΠΌΠΈ Π· ΡΠ±Π»ΡΠΊ, Π°ΠΉΠ²ΠΈ, Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Ρ, Π³Π°ΡΠ±ΡΠ·Π°, ΠΌΠΎΡΠΊΠ²ΠΈ, ΡΠΈΠΏΡΠΈΠ½ΠΈ, ΠΎΠ±Π»ΡΠΏΠΈΡ
ΠΈ, ΡΡΠ΄Π°Π½ΡΡΠΊΠΎΡ ΡΡΠΎΡΠ½Π΄ΠΈ, ΡΠΎΡΠ½ΠΎΠΏΠ»ΡΠ΄Π½ΠΎΡ Π³ΠΎΡΠΎΠ±ΠΈΠ½ΠΈ, ΠΎΡΡΠΈΠΌΠ°Π½ΠΈΡ
Π·Π° ΠΊΡΡΠΎΠ³Π΅Π½Π½ΠΈΠΌΠΈ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΡΡΠΌΠΈ. ΠΠ° ΠΏΡΠ΄ΡΡΠ°Π²Ρ ΡΠΎΠ·ΡΠ°Ρ
ΡΠ½ΠΊΡΠ², ΡΠΊΡ Π±Π°Π·ΡΡΡΡΡΡ Π½Π° Π°Π΄ΠΈΡΠΈΠ²Π½ΡΠΉ ΡΡ
Π΅ΠΌΡ, ΠΏΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ ΡΡΠ½ΠΊΡΡΠΎΠ½Π°Π»ΡΠ½Ρ Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΡ Π²ΠΈΡΠΎΠ±ΡΠ² ΠΎΠ±ΡΠΌΠΎΠ²Π»Π΅Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΈΠΌΠΈ Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΡΠΌΠΈ Π²Π²Π΅Π΄Π΅Π½ΠΈΡ
Π΄ΠΎΠ±Π°Π²ΠΎΠΊ
Improvement of the technology of marshmallow with the addition of plant raw materials
Every year, the interest in functional nutrition is growing in the world. Consumers are increasingly rejecting products containing sugar, artificial preservatives, dyes, flavorings, flavor enhancers, etc. There is a growing public interest in healthy food products and the ingredients used in these products. Despite the increase in the price of such products, marketing research confirms the demand for them and the willingness of the population to "overpay for naturalness". The article is devoted to the development of the formulation and technology of a pastila-type product with a functional purpose using non-traditional raw materials (coconut sugar, fructose and blueberry powder) instead of sugar. The organoleptic and physicochemical indicators of the quality of new products were determined. The pastila-type products are enriched with protein, dietary fibers, minerals (potassium, calcium, magnesium, zinc) and vitamins (C, PP, groups B, A)
An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented. The use of innovative developments in marmalade makes it possible to increase productivity and improve the quality of products. It is shown that organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the colour intensity is maintained. The new products have an increased content of vitamin C, Ξ²-carotene and pectin
ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΠ΅ΠΉ ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ Π· Π½Π°ΡΡΡΠ°Π»ΡΠ½ΠΈΠΌΠΈ Π°Π½ΡΠΎΡΡΠ°Π½ΠΎΠ²ΠΈΠΌΠΈ Π±Π°ΡΠ²Π½ΠΈΠΊΠ°ΠΌΠΈ ΠΏΡΠ΄ ΡΠ°Ρ Π·Π±Π΅ΡΡΠ³Π°Π½Π½Ρ
An actual problem of the development of marshmallow with natural anthocyanin dyes was solved. The object of the investigation was organoleptic, physicochemical, antioxidant properties of the products during storage for 30 days. The subject of the investigation was 6 samples of marshmallow. They differed in the type of a structuring agent gelatin or gelatin with solubilized substances and the type of a dye a water or water-alcohol extract of Sudanese rose Ρryopowder or water-alcohol extract of black chokeberry Ρryopowder.For the new types of marshmallow with natural anthocyanin dyes, the quality indexes necessary for the product were provided. Moisture content is within 19.0...21.5 %, density is 0.51...0.67 gcm3, reducing substances content does not exceed 13.6 %, total acidity is 3.5 degrees.The use of natural anthocyanin dyes allows increasing the antioxidant properties of the finished product. The value of the antioxidant capacity for all of the developed samples is 2...2.5 times more than that of the samples, made without the dyes.It was found that short-term (up to 2 days) storage of marshmallow with natural anthocyanin dyes at a temperature of (15...18)Β°C and relative air humidity of 60β¦75 % is possible without packaging.Storage of the products hermetically packed in polyethylene wrap and a cardboard box provides high indexes of quality, preservation of colour intensity within a long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extract of Sudanese rose and black chokeberry Ρryopowders remain stable and do not depend on the type of packaging.The developed new types of marshmallow with natural anthocyanin dyes expand the range of confectionery and can be used for correction of the human dietΠΡΠΈΠ²ΠΎΠ΄ΡΡΡΡ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ ΡΠ²ΠΎΠΉΡΡΠ² ΠΌΠ°ΡΡΠΌΠ΅Π»Π»ΠΎΡ Ρ Π½Π°ΡΡΡΠ°Π»ΡΠ½ΡΠΌΠΈ Π°Π½ΡΠΎΡΠΈΠ°Π½ΠΎΠ²ΡΠΌΠΈ ΠΊΡΠ°ΡΠΈΡΠ΅Π»ΡΠΌΠΈ ΠΈΠ· ΡΡΠ΄Π°Π½ΡΠΊΠΎΠΉ ΡΠΎΠ·Ρ ΠΈ ΡΠ΅ΡΠ½ΠΎΠΏΠ»ΠΎΠ΄Π½ΠΎΠΉ ΡΡΠ±ΠΈΠ½Ρ ΠΏΡΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΠΈ Π² ΡΠ΅ΡΠ΅Π½ΠΈΠ΅ 30 ΡΡΡΠΎΠΊ. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π³Π΅ΡΠΌΠ΅ΡΠΈΡΠ½Π°Ρ ΡΠΏΠ°ΠΊΠΎΠ²ΠΊΠ° ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ Π² ΠΏΠΎΠ»ΠΈΡΡΠΈΠ»Π΅Π½ΠΎΠ²ΡΡ ΠΏΠ»Π΅Π½ΠΊΡ ΠΈ ΠΊΠ°ΡΡΠΎΠ½ ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠΈΠ²Π°Π΅Ρ Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΡΠ΅ Π΄Π»Ρ Π΄Π°Π½Π½ΠΎΠ³ΠΎ Π²ΠΈΠ΄Π° ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠ΅, ΡΠΈΠ·ΠΈΠΊΠΎ-Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»ΠΈ ΠΊΠ°ΡΠ΅ΡΡΠ²Π°, ΡΠΎΡ
ΡΠ°Π½Π½ΠΎΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΡΡ
ΡΠ²ΠΎΠΉΡΡΠ² ΠΈ ΠΈΠ½ΡΠ΅Π½ΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠ²Π΅ΡΠ° Π² ΡΠ΅ΡΠ΅Π½ΠΈΠ΅ ΡΡΠΎΠΊΠ° Ρ
ΡΠ°Π½Π΅Π½ΠΈΡΠΠ°Π²ΠΎΠ΄ΡΡΡΡΡ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Ρ Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΠ΅ΠΉ ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ Π· Π½Π°ΡΡΡΠ°Π»ΡΠ½ΠΈΠΌΠΈ Π°Π½ΡΠΎΡΡΠ°Π½ΠΎΠ²ΠΈΠΌΠΈ Π±Π°ΡΠ²Π½ΠΈΠΊΠ°ΠΌΠΈ ΡΠ· ΡΡΠ΄Π°Π½ΡΡΠΊΠΎΡ ΡΡΠΎΡΠ½Π΄ΠΈ ΡΠ° ΡΠΎΡΠ½ΠΎΠΏΠ»ΡΠ΄Π½ΠΎΡ Π³ΠΎΡΠΎΠ±ΠΈΠ½ΠΈ ΠΏΡΠ΄ ΡΠ°Ρ Π·Π±Π΅ΡΡΠ³Π°Π½Π½Ρ ΡΠΏΡΠΎΠ΄ΠΎΠ²ΠΆ 30 Π΄ΡΠ±. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π³Π΅ΡΠΌΠ΅ΡΠΈΡΠ½Π° ΡΠΏΠ°ΠΊΠΎΠ²ΠΊΠ° Π²ΠΈΡΠΎΠ±ΡΠ² Ρ ΠΏΠΎΠ»ΡΠ΅ΡΠΈΠ»Π΅Π½ΠΎΠ²Ρ ΠΏΠ»ΡΠ²ΠΊΡ ΡΠ° ΠΊΠ°ΡΡΠΎΠ½ Π·Π°Π±Π΅Π·ΠΏΠ΅ΡΡΡ Π½Π΅ΠΎΠ±Ρ
ΡΠ΄Π½Ρ Π΄Π»Ρ Π΄Π°Π½ΠΎΠ³ΠΎ Π²ΠΈΠ΄Ρ Π²ΠΈΡΠΎΠ±ΡΠ² ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ½Ρ, ΡΡΠ·ΠΈΠΊΠΎ-Ρ
ΡΠΌΡΡΠ½Ρ ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΠΈ ΡΠΊΠΎΡΡΡ, Π·Π±Π΅ΡΠ΅ΠΆΠ΅Π½Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΈΡ
Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΠ΅ΠΉ ΡΠ° ΡΠ½ΡΠ΅Π½ΡΠΈΠ²Π½ΠΎΡΡΡ ΠΊΠΎΠ»ΡΠΎΡΡ ΡΠΏΡΠΎΠ΄ΠΎΠ²ΠΆ ΡΠ΅ΡΠΌΡΠ½Ρ Π·Π±Π΅ΡΡΠ³Π°Π½Π½
Determination of Total Antioxidant Capacity in Marmalade and Marshmallow
Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components β plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and products with them β fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins<carrots<quince<apples<grapes from 25 to 550 C/100 g. The TAC of cryopowders increases in the row: grapes<black chokeberry<Sudanese rose<sea buckthorn<rose hips from 663 to 4400 C/100 g. The values correlate with the content of the main classes of antioxidants in these cryoadditives. It was determined that marmalade with the addition of carrot and pumpkin cryopastes has the lowest bromine TAC. Additional introduction of cryopowders in marmalade samples with cryopastes in an amount 1.5 % increases the TAC of marmalade by 3.5β10 times. It is shown that the use of waterΒalcohol extracts as additives with the addition of 1 % citric acid provides the samples of marshmallow with more pronounced antioxidant properties.The calculations, based on the additive scheme show that the functional properties of the products are due to the antioxidant properties of the additives
A Study of Properties of Marshmallow with Natural Anthocyanin Dyes During Storage
An actual problem of the development of marshmallow with natural anthocyanin dyes was solved. The object of the investigation was organoleptic, physicochemical, antioxidant properties of the products during storage for 30 days. The subject of the investigation was 6 samples of marshmallow. They differed in the type of a structuring agent gelatin or gelatin with solubilized substances and the type of a dye a water or water-alcohol extract of Sudanese rose Ρryopowder or water-alcohol extract of black chokeberry Ρryopowder.For the new types of marshmallow with natural anthocyanin dyes, the quality indexes necessary for the product were provided. Moisture content is within 19.0...21.5 %, density is 0.51...0.67 gcm3, reducing substances content does not exceed 13.6 %, total acidity is 3.5 degrees.The use of natural anthocyanin dyes allows increasing the antioxidant properties of the finished product. The value of the antioxidant capacity for all of the developed samples is 2...2.5 times more than that of the samples, made without the dyes.It was found that short-term (up to 2 days) storage of marshmallow with natural anthocyanin dyes at a temperature of (15...18)Β°C and relative air humidity of 60β¦75 % is possible without packaging.Storage of the products hermetically packed in polyethylene wrap and a cardboard box provides high indexes of quality, preservation of colour intensity within a long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extract of Sudanese rose and black chokeberry Ρryopowders remain stable and do not depend on the type of packaging.The developed new types of marshmallow with natural anthocyanin dyes expand the range of confectionery and can be used for correction of the human die