TECHNOLOGICAL ASSESSMENT OF NEW BROCCOLI HYBRIDS AS RAW MATERIALS FOR PRODUCING NEW GENERATION PUREE PRODUCTS WITH INCREASED NUTRITIONAL VALUE

E. Yanchenko, M. Ivanova, Aleksandr Kornev, Aleksey Yanchenko
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Abstract

The purpose of the study is to evaluate new broccoli hybrids as raw materials for the production of new generation puree products with increased nutritional value and a high degree of readiness for consumption, including components of children's, dietary and gerontological nutrition. The object of the study is a puree prepared from 6 new broccoli hybrids (2 domestic and 4 foreign). Studies of raw materials and purees were carried out according to generally accepted methods. Biochemical analyzes were fulfilled before and after the end of the storage period: dry matter was determined according to GOST 28561-90 by drying the sample at a temperature of 105 °C until a constant mass appeared; vitamin C – according to GOST 24556-89 by extracting it with a solution of hydrochloric acid, followed by visual titration; sugars – accor-ding to GOST 8756.13–87, by a method based on the ability of the carbonyl groups of sugars to reduce copper (I) oxide to copper (II) oxide in an alkaline medium; nitrates – according to GOST 29270-95 using the ionometric method. Pigment content was carried out by spectrophotometric method as modified by J. Oliver (2000). To calculate pigment concentrations, the formulas of Wintermans and De Mots were used. Correlation analysis was performed using MS Excel 2007. Organoleptic properties – according to GOST 8756.1-2017. Purees made from domestic broccoli hybrids contained, on average, more vitamin C (by 5.9 mg%), monosaccharides (by 0.19), disaccharides (by 0.02), and total sugars (by 0.21 mg%). At the same time, purees from domestic hybrids contained less nitrates (by 0.6 mg/kg) and dry substances (by 0.1 %). The best in terms of organoleptic indicators were purees made from the hybrids Children's Delicacy (4.6 points), Macho (4.46 points) and Batavia (4.52 points). Hybrids of domestic selection Children's delicacy and Macho, as well as the foreign hybrid Batavia, are promising raw materials for the production of puree products with increased nutritional value and a high degree of readiness for consumption.
以新西兰花杂交种为原料生产营养价值更高的新一代菜泥产品的技术评估
这项研究的目的是评估以新的西兰花杂交种为原料,生产营养价值更高、更适于食用的新一代菜泥产品,包括儿童营养、膳食营养和老年营养成分。研究对象是用 6 个新的西兰花杂交种(2 个国内杂交种和 4 个国外杂交种)制作的菜泥。对原材料和菜泥的研究是按照公认的方法进行的。在贮藏期结束前后进行了生化分析:干物质的测定依据 GOST 28561-90,方法是在 105 °C 的温度下烘干样品,直到出现恒定的质量;维生素 C - 依据 GOST 24556-89,方法是用盐酸溶液提取,然后目测滴定;糖 - 依据 GOST 8756.13-87, 方法基于糖的羰基在碱性介质中将氧化铜 (I) 还原成氧化铜 (II) 的能力;硝酸盐 - 根据 GOST 29270-95 使用离子测定法。色素含量采用 J. Oliver(2000 年)修改过的分光光度法。使用 Wintermans 和 De Mots 的公式计算色素浓度。相关分析使用 MS Excel 2007 进行。感官特性--根据 GOST 8756.1-2017。用国产西兰花杂交种制作的菜泥平均含有更多的维生素C(5.9毫克%)、单糖(0.19毫克%)、双糖(0.02毫克%)和总糖(0.21毫克%)。同时,国产杂交种的果泥中硝酸盐(减少 0.6 毫克/千克)和干物质(减少 0.1%)含量较低。从感官指标来看,用 "儿童美味"(4.6 分)、"马乔"(4.46 分)和 "巴达维亚"(4.52 分)杂交品种制成的果泥最好。国内选育的杂交种 "儿童美味 "和 "Macho",以及国外的杂交种 "巴达维亚",都是生产营养价值更高、更适于食用的果泥产品的有前途的原料。
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