Assessment of Macroand Micronutrient Composition of Apricot Varieties Promising for Growing Under Different Soil and Climatic Conditions of Daghestan

Гусейнова, Б. М.; Asabutaev, Islam Hizrievich; Daudova, T. I.

doi:10.30679/2219-5335-2021-1-67-113-133

Cited by 2 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The data in Table 1 show that the pulp yield for the Hiakume variety was 19.6 %, and for the Khachia variety 18.5 %. This difference in the yield of unclarified juice without pulp is explained by soil and climatic conditions, the specificity of the variety, and the high content of skin and pulp [30].…”

Section: Discussion Of Experimental Results From Investigating the Po...mentioning

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: Discussion Of Experimental Results From Investigating the Po...mentioning

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

Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts

Guseynova¹,

Asabutaev

Daudova

2022

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

New functional foods based on local vegetal raw materials can accelerate the implementation of the Strategy for Improving Food Quality in the Russian Federation through 2030. The present research aimed at developing formulations and technology for new functional quick-frozen fruit-and-berry desserts. The study featured four dessert mixes: apricot-persimmon-buckthorn, apricot-feijoa-sloeberry, apricot-persimmon-cornel, and apricot-feijoa-currant. The quality of the finished products was evaluated using conventional methods according to the mass concentration of sugars, solids, pectin, titrated acids, vitamin C, β-carotene, and minerals. The desserts were tested for toxic elements based on the atomic absorption method. The microbiological safety parameters were determined after six months of refrigeration storage (t = –18°C) using standard methods. The physicochemical data made it possible to design formulations where all components complemented each other’s beneficial properties. To stabilize the quality and obtain the optimal structural and mechanical properties, the formulations were completed with a sugar-pectin solution (380 g per 1 kg) with 30% sugar and 1.3% pectin. The mass concentration of some biologically active substances made the desserts functional: 250 g of each product satisfied the daily intake of pectin substances by 51.9–61.3%, vitamin C – by 42.9–123.4%, β-carotene – by 22.5–47.5%, iron – by 8.9–20.5%, and iodine – by 13.3–30.0%. The new quick-frozen functional fruit-and-berry desserts proved to have advanced organoleptic indices and met the safety requirements provided by Technical Regulations of Customs Union TR TC 021/2011.

show abstract

Assessment of Macroand Micronutrient Composition of Apricot Varieties Promising for Growing Under Different Soil and Climatic Conditions of Daghestan

Cited by 2 publications

References 0 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.)

Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts

Contact Info

Product

Resources

About