Fruit growing
and viticulture of South Russia

Annotation

One of the ways to optimize the people`s nutrition is to increase in the share of fresh fruits in the diet as sources of natural biologically active substances. Promising raw materials with a unique composition of natural antioxidants are unabi fruits. Their quality depends on the chemical composition that determines the taste, nutritional value and therapeutic properties. Therefore, the aim of this research was to study the chemical composition of unabi fruits of 8 varieties and to reveal the possibility their use in the production. According to research carried out the varietal differences and accumulation limits were established: for the content of soluble solids (22,2-28,8 %) and sugars (including glucose, fructose, sucrose) and organic acids (0,4-0,9 %), vitamin C (209,6-386,0 mg/100 g), P-active substances (catechins 22,9-178,0 mg/100 g; leukoantocyans 15,6-36,5 mg/100 g, flavonols 9,2-15,6 mg/100 g), amino acids (181,4-487,1 mg/100 g) and macro-, microelements. Unabi sources varieties with a high content of biologically active substances were identified: according to the content of soluble dry substances and sugars � Finik, Ulduz, Arzu; of acids � Zogal, Ulduz, Ordubadi; of vitamin C � Finik, Temryuk, Zogal; of vitamin P (catechins) � Arzu, Ulduz; of leukanthocyanins � Li-chiao, Ulduz; of amino acids � Temryuk, Zogal, Finik; of mineral substances � Zogal, Ulduz. It has been shown that unabi fruits are the sources of essential micronutrients, which allow us to use them in the technology of producing the canned foods with high nutritional qualities and therapeutic properties due to the high content of vitamins, a wide range of amino acids and minerals necessary, that is for good nutrition.

Annotation

Comprehensive processing of raw materials and the rational use of intermediate products are of particular relevance at the present stage of development of the sugar industry. Under conditions of overproduction, the attempts are being made to obtain �healthy� white sugar with various additives. More promising is the use of yellow sugars � semi-products of sugar production � for the production of functional products of an enriched composition. Yellow sugars are crystalline sucrose with a residual amount of natural mineral and organic compounds of beets: amino acids, trace elements, organic acids. The objective of this study is to confirm the quality and safety of yellow sugars, to determine the main directions of their rational use. A variant of the refining purification of yellow sugars using yellow sugar as a refining solution has been proposed; rational parameters of the refining process have been established. The mineral composition of yellow sugar was studied using the �Drops 104� device. A high content of potassium, calcium, magnesium and sodium in the initial yellow sugar was established, which decreases during the process of affinity. In refined yellow sugar, in comparison with a white sugar, the content of mineral components is significantly higher, which confirms the advisability of its use. Yellow sugar safety indicators were determined. It was found that the content of sulfur dioxide, heavy metals and microbiological indicators comply with established standards. Refined sugar has a rich mineral composition; no pathogenic microflora is detected in it. It is proposed to use the refined yellow sugar as an alternative to white one in the production of sugar and flour confectionery, some drinks, canned fruits and to obtain the functional products with the addition of biologically active substances.

Annotation

The article presents the results of a comparative assessment of the competitive potential of functional bakery products enriched with fruit food additives. Taking into account that in addition to quality, safety, nutritional value and preservation indicators, competitive potential is one of the important indicators for setting up the production of developed food products, the aim of the study is to compare the competitive potential of functional bakery products enriched with fruit food additives ��ear� and �Apple�. The competitive potential of a functional enriched bakery product was evaluated in comparison with a control UN-enriched bakery product, while the evaluation was carried out on five groups of indicators: functional efficiency; safety; standardization; reliability and patent law. The group of functional efficiency indicators was evaluated by the content of food functional ingredients (PFI) in the product and the range of product functionality. Group of safety indicators � for hygienic safety indicators of bakery products. The group of standardization indicators was characterized by the presence of normative and (or) technical documentation. The reliability group was evaluated by the indicator of persistence, namely, the time during which the bakery product retains its freshness. The patent and legal indicator was characterized by the presence of a valid patent of the Russian Federation for the invention, which determines the patent protection and purity of the developed bakery product. It is established that the competitive potential of the developed functional bakery products enriched with food additives ��ear� and �Apple� is significantly higher in comparison with the competitive potential of the control bakery product � city bread, and the competitive potential of the functional bread enriched with the food additive "�ear", exceeds the competitive potential of the functional bread enriched with the food additive "Apple", as it is characterized by a higher indicator of functional efficiency.

Annotation

The results of sensory evaluation of apple juice from fruits of a number of cultivars, depending on the period of fruit harvest, are presented. The objects of research were immune apple varieties All-Russian Research Institute of Fruit Crop Breeding selection. The control was the Antonovka Obyknovennaya variety. Sensory analysis of the juice was carried out in dynamics parallel to the harvest dates of the apples. The analysis was carried out by the testing commission at closed degustations. The appearance and taste of juice Were assessed. It was found that the attractiveness of the juice slightly depended on the period of fruit harvest � average rating for juice appearance from the fruits of all harvest dates is to 4.4 points in 2011, 4.5 points in 2012 and 4.4 points in 2013, which was also confirmed by low values of the variation coefficient of estimation for the juice appearance depending on the dates harvest (1,4....4,5 %). There were more clear differences between the taste ratings of juice obtained from fruits of different harvest periods. The average values of ratings for the taste of juice increased from the first date to the third date of harvest, when the fruit reached the optimal degree of maturity and accumulated the maximum amount of sugars. The taste of the juice was more dependent on the degree of fruits maturity, than the appearance of the juice. Obviously, the fruit indicators that affect the attractiveness of the apple juice are less dependent on the degree of maturity than the indicators that determine juice taste. The optimal combination of indicators that form the best taste of fruit and, consequently, juice, is achieved only at a certain point of maturity. Therefore, the period of fruit harvest significantly affects the formation of the taste of the apple juice.

Annotation

For more complete extraction of biologically active substances from black currant berries, as well as destruction of pectins and colloids, in the laboratory of storage and processing of fruits and berries, the enzyme preparation of Trenolin Thermo DF with high polygalacturonase activity (2042) was used, which contributed to an increase in the concentration of vitamins, polyphenolic and pectin substances in the juice. It is proved that the processing of berries with an enzyme preparation also affects their antioxidant potential, increasing it by two. To achieve the highest efficiency of extracting anthocyanins and other polyphenolic substances from the skin of the black currant berry, the method of pulp fractionation with step-by-step processing was applied. Enzymatic hydrolysis of high-molecular components of plant raw materials was carried out, depending on the structure of the hydrolyzed polymer and the desired degree of cleavage. The dependence of the yield of target components in easily digestible form on the time, concentration of preparation and temperature of fermentation was noted. The results of research are presented, taking into account the optimally selected parameters of enzyme processing and the type of berry raw materials. The yield of bioloqically active substances after four hours of fermentation increased taking into account the dosage of the introduced enzyme Trenolin Thermo DF. With an increase in its concentration, the content of vitamin C, P and anthocyanins changed proportionally. The highest yield of biologically active substances was observed when adding the enzyme preparation Trenolin Thermo DF to black currant pulp of 0.3 %. The optimal temperature for the highest yield of vitamins, polyphenolic and pectin substances from berry raw materials is 30 ºC. It is established, that the use of the enzyme preparation of Trenolin Thermo DF in the experimentally selected concentration, temperature and hydrolysis time allows increasing the yield of biologically active substances from black currant berries in an easily digestible form.