Bulletin of KSAU最新文献_第6页

STUDYING THE ANTIMICROBIAL ACTIVITY OF JUNIPER EXTRACTS AND THEIR IMPACT ON MICROBIAL CONTAMINATION OF BAKERY PRODUCTS 研究杜松提取物的抗菌活性及其对烘焙食品微生物污染的影响

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-230-239

O. Ivanchenko, Galina Onufrienko

{"title":"STUDYING THE ANTIMICROBIAL ACTIVITY OF JUNIPER EXTRACTS AND THEIR IMPACT ON MICROBIAL CONTAMINATION OF BAKERY PRODUCTS","authors":"O. Ivanchenko, Galina Onufrienko","doi":"10.36718/1819-4036-2024-5-230-239","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-230-239","url":null,"abstract":"The purpose of the study is to determine the antimicrobial activity of extracts of juniper berries and needles and their effect on microbial contamination of bakery products by microscopic fungi. In the course of the work, experimental extracts from juniper berries and needles with various concentrations were obtained, the antimicrobial activity of experimental extracts was assessed on strains of yeast Candida tropicalis, Saccharomyces cerevisiae, Rhodotorula rubra and bacteria Bacillus subtilis and Escherichia coli, as well as test baking of bread and its implementation. storage for further assessment of the effect of the studied concentrations of extracts on microbial contamination and shelf life of products. The extractants used to obtain experimental extracts were water and an aqueous solution of 50 % alcohol. The antimicrobial activity of the experimental extracts was assessed using the disk-diffusion method; dry nutrient media GMF and Sabouraud were used for the growth of microorganisms. The results of assessing the antimicrobial activity of the experimental extracts showed that none of the obtained extracts affected the growth of yeast strains. Aqueous and hydroalcoholic extracts of juniper needles at a concentration of 25 % showed inhibition of the growth of Bacillus subtilis and Escherichia coli bacteria. After test baking on a prototype bread with an aqueous extract of juniper needles, 25 % growth of mold fungi was detected after 72 hours of storage. No fungal growth was detected on the sample with a hydroalcoholic extract of juniper needles after 96 hours of storage.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"49 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141660304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KAMCHATKA BILBERRY (VACCINIUM PRAESTANS LAMB.): TESTING METHODOLOGY DEVELOPMENT FOR DISTINCTIVENESS, HOMOGENEITY AND STABILITY 堪察加山桑子（Vanccinium praestans lamb：）独特性、同质性和稳定性测试方法的开发

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-42-51

S. Makarov, Anton Chudeckiy, Yuliya Cheryatova, I. Kuznetsova

{"title":"KAMCHATKA BILBERRY (VACCINIUM PRAESTANS LAMB.): TESTING METHODOLOGY DEVELOPMENT FOR DISTINCTIVENESS, HOMOGENEITY AND STABILITY","authors":"S. Makarov, Anton Chudeckiy, Yuliya Cheryatova, I. Kuznetsova","doi":"10.36718/1819-4036-2024-5-42-51","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-42-51","url":null,"abstract":"The purpose of research is to study the morphological and phenological characteristics of hybrid forms of V. praestans and to develop a methodology for testing for distinctiveness, homogeneity and stability based on them. The results of studying the morphological and phenological characteristics of hybrid forms of red grass (Vaccinium praestans Lamb.) in the natural and climatic conditions of the European part of Russia (Moscow, Kostroma, Khabarovsk Regions) are presented. V. praestans is an endemic plant of the Russian Far East and has high medicinal, food and ornamental value. The experiments carried out on the introduction of V. praestans show the possibility of its successful cultivation in the conditions of the European part of Russia, including for industrial cultivation. We tested 2 hybrid forms obtained from specimens from natural habitats (Sakhalin, Khabarovsk Regions). The current year's shoots of V. praestans are long or medium in size and have a pronounced anthocyanin color; leaves are large and medium in size, with a low or medium length-to-width ratio, with an ovate or broadly ovate shape of the leaf blade, with a weak or medium expression of anthocyanin coloring, sparse or medium pubescence of the leaf edge; inflorescences are short or medium in length, with large or medium-sized flowers, pink or slightly pink in color; fruits are spherical berries, large or medium in size, glossy, fairly dense, red or dark red in color. Peculiarities of flowering and fruiting of V. praestans have been revealed. The periods of the beginning of flowering and the beginning of fruit ripening are early or middle. For the first time in Russia and in the world, based on an analysis of the morphological characteristics of shoots, leaves, flowers and fruits, a methodology for testing the distinctiveness, homogeneity and stability of hybrid forms and varieties of V. praestans has been developed.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"10 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141658817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

CHERNOZEMS HUMUS STATE FEATURES DURING FALLOW LAND DEVELOPMENT 休耕地开发过程中的切尔诺贝利腐殖质状态特征

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-77-84

Ol'ga Vlasenko

{"title":"CHERNOZEMS HUMUS STATE FEATURES DURING FALLOW LAND DEVELOPMENT","authors":"Ol'ga Vlasenko","doi":"10.36718/1819-4036-2024-5-77-84","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-77-84","url":null,"abstract":"The purpose of the study is to determine the direction of change in the humus state of fallow soils in the forest-steppe zone when they are re-involved in arable land. The studies were carried out in the Kras-noyarsk forest-steppe during three growing seasons of 2015–2017 when the forb-grass deposit is replaced at the turf stage by agrocenosis of wheat and then by agrocenosis of pea-oat grass mixture. A distinctive feature of the process of involving fallow land in arable land was the chemical treatment of plants before plowing. Research has established that when the fallow is treated with herbicides and subsequent plowing, the sod horizon disappears, the amount of plant residues decreases sharply, the humus horizon differen¬tiates into arable and subarable with different densities, and blocky and dusty aggregates appear. The humus content under the long-term fallow land and during its plowing was high and amounted to 9.4–9.3 %; no decrease in humus was detected in the first two years after plowing, but the enrichment of humus with nitrogen decreased from an average to a very low level. The content of mobile humus in the soil under the long-term fallow land was 951 mg/100 g; when the fallow was plowed, it decreased to 346 mg/100 g. At the same time, the potential emission of carbon dioxide from agrochernozem increa¬sed – from 5.5 to 18.5 mg CO2 /10 g, which had an average inverse relationship with the SpO content (r = 0.56). It has been established that with intensive agrotechnical influence with the use of chemicals to destroy the turf horizon, the share of SPOs from Shumus decreases by more than 2.8 times due to its mineralization.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"17 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141659709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PEANUT FLOUR INFLUENCE ON SPONGE CAKE BAKING PROPERTIES 花生粉对海绵蛋糕烘焙特性的影响

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-223-229

Ol'ga Dubrovina, Tatyana Zubkova

{"title":"PEANUT FLOUR INFLUENCE ON SPONGE CAKE BAKING PROPERTIES","authors":"Ol'ga Dubrovina, Tatyana Zubkova","doi":"10.36718/1819-4036-2024-5-223-229","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-223-229","url":null,"abstract":"The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"12 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141660880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

INFLUENCE OF SURVEYING ALTITUDE AND SOLAR ZENITH ANGLE ON WHEAT VEGETATION INDICES ACCORDING TO UAV DATA 根据无人机数据测量高度和太阳天顶角对小麦植被指数的影响

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-12-18

Aleksandr Ayurzhanaev, Yuriy Il'in, Bator Sodnomov, Margarita Zharnikova, Zhargalma B. Alymbaeva

{"title":"INFLUENCE OF SURVEYING ALTITUDE AND SOLAR ZENITH ANGLE ON WHEAT VEGETATION INDICES ACCORDING TO UAV DATA","authors":"Aleksandr Ayurzhanaev, Yuriy Il'in, Bator Sodnomov, Margarita Zharnikova, Zhargalma B. Alymbaeva","doi":"10.36718/1819-4036-2024-5-12-18","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-12-18","url":null,"abstract":"The purpose of the study is to assess the influence of the survey altitude and the solar zenith angle on the color and spectral vegetation indices (VI) of wheat obtained from survey data from a UAV in the arid climate of Transbaikalia. Tasks: to perform multi-altitude aerial photography of the experimental field at different positions of the Sun; to calculate the VI and conduct a comparative statistical analysis of the obtained data. The study was carried out at the training and reclamation site of the Buryat State Agricultural Academy named after V.R. Filippov in the suburbs of Ulan-Ude on August 12, 2023. An experimental field with an area of 600 m2 is sown with Selenga wheat variety, bred for the arid conditions of the Republic of Buryatia. The field is divided into 4 strips with different levels of irrigation and rainfed option. Each lane is represented by 3 NPK experiments in triplicate. The assessment of dependencies was carried out within one variant, divided into 20 identical segments in order to maintain sample homogeneity. The survey of a section of the experimental field was carried out at altitudes from 40 to 200 m at solar zenith angles from 36.5 to 74.5° using UAVs equipped with RGB and multispectral cameras. Color and spectral VIs were calculated. The groups of color VIs ExG-ExGR-GLI and ExR-NDI-VARI and spectral VIs NDVI-RVI and SAVI-DVI are mutually interchangeable due to their high pairwise correlation (more than 0.99). The results of the Wilcoxon test generally showed the similarity of the average VI values of GLI, ExG, ExGR, as well as NDVI and SAVI during the period from 14:10 to 17:30, which is optimal for surveying. The average VI va¬lues decrease with height and differ significantly, so the surveying altitude should be taken into account when monitoring the condition of crops. It is necessary to develop the scientific foundations of unmanned agricultural monitoring in various climatic conditions.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"15 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

FUNCTIONAL BAKERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS 使用非传统原料的功能性烘焙产品

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-263-270

Tat'yana Sheveleva

{"title":"FUNCTIONAL BAKERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS","authors":"Tat'yana Sheveleva","doi":"10.36718/1819-4036-2024-5-263-270","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-263-270","url":null,"abstract":"The purpose of the study is the use of non-traditional types of raw materials in the technology of functional types of bakery products. Objectives: joint use in the technology of bakery products (loaves) of buckwheat flour and kelp as functional types of raw materials; determination of the ratio of wheat, buckwheat flour and kelp in the recipe. The object of research is bakery products (loaves) with the addition of buckwheat flour and kelp to the recipe. Experiment options: Podmoskovny loaf according to GOST 27844-88 (control); loaf with a share of 5 % buckwheat flour to the total weight of flour; loaf with a share of 10 % buckwheat flour to the total mass of flour; loaf with a share of 5% buckwheat flour and 1% kelp to the total weight of flour; loaf with a share of 10 % buckwheat flour and 1.5 % kelp to the total weight of flour. Research methods are laboratorial. Conducting test laboratory baking is in accordance with GOST 27669-88. Determination of indicators of porosity, acidity and humidity of finished products was carried out according to the relevant regulatory and technical documents (GOST 5669-96, GOST 5670-96, GOST 21094-75). With a comprehensive assessment of the results of test laboratory baking, scoring of organoleptic quality indicators, as well as standardized physical and chemical indicators of loaves, it was found that the addition of 5 % buckwheat flour and 1 % kelp will allow obtaining a functional product. A recipe for functional bakery products has been developed using non-traditional raw materials for loaves - buckwheat flour and dried kelp powder. The technology and recipes for functional bakery products with buckwheat flour and kelp in the prescribed dosage are recommended for use at bakery enterprises, which will improve the si¬tuation with the prevention of iodine deficiency diseases.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"35 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141660384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EFFICIENCY OF BIOCONVERSION OF NUTRIENTS AND FEED ENERGY INTO MEAT PRODUCTS BY SHEEP OF DIFFERENT GENOTYPES 不同基因型绵羊将营养物质和饲料能量生物转化为肉制品的效率

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-129-136

Vladimir Kosilov, Yusupzhan Yuldashbaev, Elena Nikonova, Il'mira Rahimzhanova, Maksim Rebezov

{"title":"EFFICIENCY OF BIOCONVERSION OF NUTRIENTS AND FEED ENERGY INTO MEAT PRODUCTS BY SHEEP OF DIFFERENT GENOTYPES","authors":"Vladimir Kosilov, Yusupzhan Yuldashbaev, Elena Nikonova, Il'mira Rahimzhanova, Maksim Rebezov","doi":"10.36718/1819-4036-2024-5-129-136","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-129-136","url":null,"abstract":"The purpose of the study is to determine the influence of the genotype of rams on the efficiency of transformation of protein and energy of the feed ration by purebred young animals of the Romanov breed (Group I), its crosses with the Edilbaevskaya breed of the first generation 1/2 Romanovskaya × 1/2 Edilbay (II group) and the second generation 1/4 Romanovskaya × 1/4 Edilbay – ( Group III) in food protein and energy of meat products. Crossbreeds of groups II and III were distinguished by less crude protein consumption per 1 kg of live weight gain than peers of group I – by 15.9 (1.62 %) and 33.5 g (3.48 %) and energy by 3.64 (4.23 %) and 4.89 mJ (5.77 %). An advantage was noted for crosses of groups II and III in terms of the weight of edible parts of the carcass, which amounted to 5.05 (36.89 %) and 6.79 kg (49.60 %). Purebred rams of group I were inferior to crossbred young animals of groups II and III in terms of protein content in the edible part of the carcass by 0.86 (31.62 %) and 1.15 kg (42.28 %), respectively, extractable fat – by 0.82 (66.13 %) and 1.25 kg (100.8 %), energy – by 46.54 (49.01 %) and 68.30 mJ (71.93 %). All this determined the advantage of crossbred rams of groups II and III in terms of the yield of nutrients, edible parts of the carcass and energy per 1 kg of pre-slaughter live weight. For protein, this advantage was 2.49 (3.53 %) and 4.32 g (6.12 %), extractable fat – 9.86 (30.65 %) and 16.01 g (49.77 %), energy – 0.59 (23.98 %) and 0.70 mJ (28.45 %). The advantage of crossbred young animals of groups II and III in terms of the protein bioconversion coefficient was established, which was 0.26 and 0.65 % for protein, 0.21 and 0.40 % for energy, respectively. The leading position in all indicators was noted for crossbreeds of the second generation of group III.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"27 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

CHARACTERISTICS OF MILK PRODUCTIVITY AND MILK TECHNOLOGICAL PROPERTIES FROM BLACK-AND-WHITE COWS WITH DIFFERENT ALLELIC VARIANTS OF THE KAPPA-CASEIN GENE (CSN3) 具有不同卡帕酪蛋白基因（csn3）等位基因变体的黑白花奶牛的产奶量和牛奶技术特性的特征

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-167-176

Vladislav Sarychev, A. Afanasyeva

引用次数: 0

ECOLOGICAL AND EPIZOOTOLOGICAL CHARACTERISTICS OF ANOPLOCEPHALIDOSIS OF SMALL RUMINANTS IN THE ALTAI REGION FARMS 阿尔泰地区农场小反刍动物无脑病的生态学和动物流行病学特征

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-177-183

N. Tihaya, N. Ponamarev

{"title":"ECOLOGICAL AND EPIZOOTOLOGICAL CHARACTERISTICS OF ANOPLOCEPHALIDOSIS OF SMALL RUMINANTS IN THE ALTAI REGION FARMS","authors":"N. Tihaya, N. Ponamarev","doi":"10.36718/1819-4036-2024-5-177-183","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-177-183","url":null,"abstract":"The purpose of the study is to identify in the Altay Region the most pathogenic helminths among small livestock that threaten the health of farm animals, and their harmfulness and extent of spread. Using the coprooscopic method, fecal samples from sheep of 3 groups were examined: up to one year, from 1 to 2 years and over 2 years. Using the method of complete helminthological autopsies, 18 heads of sheep were opened on farms, of which 11 were aged from 1 to 2 years and 7 heads were older than 2 years. We studied the timing of infection in lambs by monthly examination of the same animals, starting from two months of age until they reach two years of age. All lambs were from the same farm; no anticestodal measures were carried out, so the natural course of the invasion was not disturbed. The survey began at the end of May 2020 with a group of lambs that reached two months of age in the amount of 26 heads. The number of oribatid mites was studied by collecting oribatid mites using a special technique. From the class of cestodes among sheep, 5 species are most often recorded with an average level of extensive infestation from 0.5 to 44.4 %. Anoplocephalid eggs were first discovered in lambs of the current year of birth in July. Moniesia were found throughout the year in young animals from one to two years of age. In March, April, and May they were recorded in single animals in this group of sheep. The seasonal dynamics of the number of oribatid ticks is directly dependent on natural and climatic conditions: significantly fewer ticks were recorded in the steppe zone than in the forest-steppe and floodplain zones. The results of the study show that monieziosis in young lambs kept on pasture is detected coprologically in the conditions of the Altai Region no earlier than July. Two peaks of activity of the intermediate hosts of moniesia, oribatid mites, have been recorded: spring and autumn.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"2 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

THE CHEMICAL COMPOSITION OF THE JUICE AND MOUNTAIN ASH FRUIT POMACE (SORBUS AUCUPARIA L.) 山灰果汁和山灰果渣的化学成分

Bulletin of KSAU Pub Date : 2024-07-10 DOI: 10.36718/1819-4036-2024-5-216-222

Elena N. Druzhechkova, N. Velichko, V. Khanipova, Nikita Druzhechkov

{"title":"THE CHEMICAL COMPOSITION OF THE JUICE AND MOUNTAIN ASH FRUIT POMACE (SORBUS AUCUPARIA L.)","authors":"Elena N. Druzhechkova, N. Velichko, V. Khanipova, Nikita Druzhechkov","doi":"10.36718/1819-4036-2024-5-216-222","DOIUrl":"https://doi.org/10.36718/1819-4036-2024-5-216-222","url":null,"abstract":"The purpose of the study is to determine the chemical composition of the juice and mountain ash fruit pomace. Objectives: to establish the chemical composition of the juice and rowan fruit pomace: mineral, fatty acid, vitamin. The results of determining the composition of the juice and mountain ash fruit pomace (Sorbus aucuparia L.), growing in the vicinity of the city of Krasnoyarsk, are presented. The collection of rowan fruits was carried out during the period of their technological maturity (September 2023). The results obtained showed that the protein content in the juice of rowan fruits was 0.0099 %, sugars - 3.47 %, minerals 3.15 %, including: calcium – 370.40 mg/kg; magnesium – 146.90; sodium – 738.10; potassium – 1617.00; phosphorus – 68.60; iron – 4.342 mg/kg. The protein content in rowan fruit pomace is 5.79 %; fiber – 18.00; fat – 3.56; sugars – 7.60 %; carotene – 204.6 mg/kg; mineral elements – 2.19 %: calcium – 3959.00 mg/kg; magne¬sium – 1107.00; sodium – 3902; potassium – 7191.00 mg/kg; phosphorus – 451.20 mg/100 g; iron – 106.20 mg/kg. The results of a study of the fatty acid composition of rowan fruit pomace showed that the composition contains polyunsaturated essential acids, such as LinoleicC18:2 / linoleic (58.5257 %), alpha-Linoleic (18:3 cis9.12) / alpha-linolenic (2.4116 %). The vitamin composition of the juice and rowan fruit pomace was determined. The content of ascorbic acid in rowan fruit juice was 0.0083 %, in pomace – 0.0100 %, vitamin B5 in rowan fruit juice – 0.0067 g/kg, in pomace – 0.5220 g/kg, carotene in rowan fruit pomace – 204.60 mg/kg.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"18 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141659141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0