STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Authors

  • Masimzhan T. Velyamov Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Asan B. Ospanov Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Natalia V. Popova Department of Food and Biotechnology of the Higher Medical and Biological School, South Ural State University, Chelyabinsk
  • Shukhrat M. Velyamov Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Lyudmila A. Kurasova Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Aziza B. Tagayeva Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Aidana Zh. Sarsenova Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Ainur E. Kairbaeva Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty
  • Nargiza A. Sadykova Almaty Technological University JSC, Almaty

Keywords:

fruit and vegetable products, jam, puree, juice, beetroot, carrot, apple, pectin, concentrate, processing.

Abstract

This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the processing and development of technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. In this case, the absolute novelty in the Republic of Kazakhstan has been established for the development of technologies for the production of fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. As a result of the research carried out, 3 zoned apple varieties were selected for the development of technology for the production of jam, puree and juices with functional, bioecological and natural health properties, in particular, Golden Delicious, Star-Crimson, Idared, 1 carrot varieties: Alau, 1 beet varieties “Bordeaux”, 1 plum variety “Stanley” and 2 varieties of currants: “Golden”, “Altai”, which, according to the content of the pectin extract, will make it possible to make more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances.

Author Biographies

Masimzhan T. Velyamov, Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

dr. biol. Sciences, Professor, Head

Asan B. Ospanov, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

dr. tech. Sciences, Professor, Chairman of the Board

Natalia V. Popova, Department of Food and Biotechnology of the Higher Medical and Biological School, South Ural State University, Chelyabinsk

Candidate of Sciences (Engineering), Associate Professor

Shukhrat M. Velyamov, Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

Senior Researcher

Lyudmila A. Kurasova, Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

Senior Researcher

Aziza B. Tagayeva, Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

Master's degree, researcher

Aidana Zh. Sarsenova, Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

Master's degree, Researcher

Ainur E. Kairbaeva, Laboratory of Biotechnology, Quality and Food Safety, Kazakh Research Institute of Processing and Food Industry LLP, Almaty

PhD Doctor, Senior Researcher

Nargiza A. Sadykova, Almaty Technological University JSC, Almaty

doctoral student

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Published

2022-03-24

Issue

Vol. 10 No. 1 (2022)

Section

Applied Biochemistry and Biotechnology