scholarly journals Biochemical value of berries of promising edible honeysuckle varieties for the production of functional food products

2021 ◽  
Vol 845 (1) ◽  
pp. 012097
Author(s):  
IB Kirina ◽  
L V Titova ◽  
E I Popova ◽  
L V Grigoreva ◽  
Yu V Khoroshkova
Keyword(s):  
Biochemical Composition ◽  
Functional Food ◽  
Food Products ◽  
High Plasticity ◽  
Maturation Period ◽  
Central Chernozem Region ◽  
High Antioxidant Activity ◽  
Fruit Drink ◽  
New Generation ◽  
Central Chernozem

Abstract Lonicera edulis L. occupies a special place among sparsely distributed garden crops in the middle horticulture zone of Russia. The main advantages of the culture are its long maturation period, long fruiting period, high plasticity, value of the biochemical composition of berries. The paper presents experimental data on the biochemical composition of honeysuckle berries of the new generation introduced under the conditions of the Central Chernozem Region. Varieties with high levels of soluble dry substances, sugars, ascorbic acid, flavonols are noted. Prospects of obtaining functional food products using fresh honeysuckle fruits are considered. “Honeysuckle” fruit drink and low-calorie jams with high antioxidant activity are obtained.

scholarly journals Application of wild-raw materials of the Irkutsk region in the production of functional canned products

2021 ◽  
pp. 134-140
Author(s):  
Natalya E. Posokina ◽  
Nina M. Alabina ◽  
Anna Yu. Davydova
Keyword(s):  
Biochemical Composition ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
Raw Material ◽  
Eastern Siberia ◽  
Canned Food ◽  
Pine Nut ◽  
Irkutsk Region

Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article analyzed the nutritional value and biochemical composition of wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region) on the basis of literature sources. The following raw materials were considered: blueberries (Vaccinium uliginosum), wild garlic: bear onions (Allium ursinum L.), forest mushrooms, pine nut cake and spicy-aromatic herbs – sagan-daila (Rhododendron Adamsii) and thyme (Thymus vulg?ris). Information about their nutritional value and biochemical composition is given. Based on the results of this analysis, a conclusion was made on the promising use of this raw material for the production of functional food products.Results. The article presents the results of scientific research related to the development of functional canned food based on wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region). Formulations of functional sauces have been developed, information on nutritional value and data on the content of the main functional ingredients in canned food are provided.

scholarly journals Study of elements of spring camelina technology in the forest-steppe of the Central Chernozem region

2021 ◽  
Vol 205 (02) ◽  
pp. 33-40
Author(s):  
Valentina Gulidova
Keyword(s):  
The State ◽  
Forest Steppe ◽  
State Testing ◽  
High Productivity ◽  
State Register ◽  
Central Chernozem Region ◽  
High Yielding Varieties ◽  
New Generation ◽  
First Time ◽  
Central Chernozem

Abstact. Varieties of spring ginger included in the State Register of breeding achievements and recommended for the Central Chernozem region, cultivated in the conditions of the forest-steppe of the Lipetsk region, form different yields of oilseeds in specific production conditions. The purpose of the research was to identify the most adaptive high-yielding varieties of spring ginger, suitable for cultivation in the forest-steppe conditions of the Central Chernozem region and providing high productivity. Research methods. When studying varieties according to the main economic characteristics, the method of competitive variety testing was used in accordance with the requirements of the state testing methodology and the field experience methodology of B. A. Dospekhov. Results. Spring ginger is a precocious crop with a growing season in the context of the studied varieties: Omich – 84 days, Ekaterininskiy – 79 days and Yubilyar – 75 days. The height of the varieties ranged from 59.3 to 67.8 cm. The Omich variety was short, and the Jubilee variety was the tallest. The maximum number of pods was observed in the Ekaterininskiy variety – 49.5 pieces per plant. Among the studied varieties of spring ginger, according to the complex of positive signs, the Ekaterininskiy variety stood out, which has a higher yield (1.52 t/ha without fertilizers and 1.88 t/ha against the background of N90P60K90), and the highest oil productivity (684 kg/ha without fertilizer and 833 kg/ha against the background of N90P60K90). The Omich variety had a high oil content of seeds (48%), but it was inferior to other varieties in terms of oil collection. The Yubilyar variety provided the highest yield of crude protein from 1 ha. Scientific novelty. For the first time on leached chernozem in the conditions of a typical forest-steppe of the Central Chernozem region, a comparative study of new-generation spring ginger varieties by a complex of economically useful characteristics was carried out and the genotypes most adapted for this region were determined.

scholarly journals Biochemical and technological evaluation of peppers (Capsicum annuum L.) for functional food products

2021 ◽  
Vol 845 (1) ◽  
pp. 012010
Author(s):  
A Yu Medelyaeva ◽  
A F Bukharov ◽  
Yu V Trunov ◽  
E N Lisova
Keyword(s):  
Vitamin C ◽  
Biochemical Composition ◽  
Functional Food ◽  
Food Products ◽  
Sweet Pepper ◽  
Biologically Active ◽  
Hot Pepper ◽  
Hot Peppers ◽  
Technological Evaluation ◽  
High Yields

Abstract Pepper is one of the main nightshade vegetables in open and protected ground. There are a large number of varieties and hybrids that differ in agrotechnological characteristics and biochemical composition of fruits (content of dry substances, sugars, vitamins and other biologically active substances). However, not all varieties are suitable for being processed into functional food products. The article considers the assortment of sweet and hot peppers for open ground in terms of yield, commercial qualities and biochemical composition of fruits: the content of dry substances, sugars, vitamin C. Comprehensive assessment of 8 varieties of sweet peppers and 5 varieties of hot peppers identified the varieties Spartak, Kvazar and Pleiades (sweet pepper) and varieties G-1713 and Debut (hot pepper), which have high yields, marketability, vitamin value and suitability for processing into functional products. In breeding work, varieties of sweet pepper are of interest for use as sources of the main economically valuable traits: by yield – Spartak, Pleiades; by weight of fruits – Kvazar; pericarp wall thickness – Spartak, Kvazar; by the content of sugars and dry substances – Spartak, Biktash; by the content of vitamin C – Spartak, Biktash, Kvazar, Pleiades; hot pepper varieties: by yield – G-1713; by weight of fruits – Debut, Kozerog, G-1713; by the content of dry matter and vitamin C – Kozerog, G-1713; by vitamin C content – Debut.

DEN POBEDY IS THE NEW VARIETY OF APPLE TREE

1970 ◽  
pp. 33-35
Author(s):  
Е. N. Sedov ◽  
T. V. Yanchuk
Keyword(s):  
Apple Tree ◽  
Average Density ◽  
New Variety ◽  
State Register ◽  
Central Chernozem Region ◽  
Great Patriotic War ◽  
Main Color ◽  
Central Chernozem ◽  
Time Of Harvest ◽  
Medium Weight

In 2020, the 75th anniversary of Victory in the Great Patriotic War was celebrated. Many soldiers and did not survive to see the end of the war. It is important that people living now remember and honor those who gave their lives for the freedom and independence of our country and those who came from the war in difficult conditions to restore the national economy of the country. In memory of those who courageously defended the independence of our great country, we named a new apple cultivar ‘Den Pobedy’ (Victory Day), which took 33 years to create. In 2020, this cultivar was included in the State Register of breeding achievements and it is recommended for cultivation in the Central-Chernozem region including Belgorod, Voronezh, Kursk, Lipetzk, Orel and Tambov regions. This cultivar was developed by crossing are quite commonly known winter cultivar ‘Veteran’ and foreign cultivar ‘Horcout’. Trees have a drooping crown. The main branches are curves. A characteristic feature of this cultivar is that the branches from the trunk depart at an angle close to straight. The main number of fruits is located on short fruit formations. Fruits are of medium weight (140 g), conical, wide-ribbed. The main color of the fruit at the time of harvest is greenish. The cover color occupies most of the surface of the fruit in the form of red blush. The fruit flesh is white, greenish of average density. The appearance (attractiveness) of the fruit is estimated at 4.4 points, and the taste - at 4.3 points (5-point rating). Fruits contain 14.7 % of sugars and 9.2 mg/100 g of ascorbic acid (vitamin C). Harvest in Orel region is in mid-September, the consumer period of fruits is until mid-March. The cultivar regularly bears fruit and has high product and consumer qualities.

scholarly journals EMERGING APPLICATIONS OF FERMENTED FRUIT ENZYME BEVERAGES AS NUTRACEUTICAL, FUNCTIONAL FOOD, AND DESIGNER FOOD PRODUCTS: A REVIEW

2018 ◽  
Vol 7 (2) ◽  
pp. 41-56 ◽  
Author(s):  
Ashwani Kumar ◽  
Anuradha Saini ◽  
Meenakshi . ◽  
Shiva Bhardwaj ◽  
Amit Panwar
Keyword(s):  
Functional Food ◽  
Food Products

scholarly journals Food fortification – a modern principle of the food industry

2020 ◽  
Vol 12 ◽  
pp. 70-76
Author(s):  
V.G. Kaishev ◽  
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Technical Literature ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation

Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

Sign in / Sign up

Export Citation Format

Share Document