Page 61 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
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TECHNOLOGY OF MAKING PECTINIST FRUIT PASTES

Vladyslav Sukhenko , Yuriy Sukhenko , Evgeniy Sukhenko ,
1
1
1
Larisa Bal‐Prilipko , Natalia Slobodyanyuk , Eugene Stefan ,
1
1
2
Lyudmila Kryvoplyas‐Volodina , Oleksandr Gavva
2
2
1 National University of Life and Environmental Science of Ukraine,
Kyiv, Ukraine; E-mail.: vladsuhenko@gmail.com
2 National University of Food Technologies, Kyiv, Ukraine
In Ukraine, there are cities in which the extremely difficult ecological situation and in the
lungs of people get a lot of dangerous metals lead, nickel, zinc, cobalt, aluminum, tin, etc.,
which causes intoxication of the body and provokes the development of cancer.
The necessary minimum of pectin’s in the daily diet –2–5 g. Their main function is that
passing on the intestinal tract, they adsorb toxic substances that are formed both in the
process of digestion and those that came from the outside. It is especially important that they
remove radionuclides from the body, as well as side cholesterol.
Works carried out by the Institute of Microbiology and Virology named after
D. K. Zabolotny of the National Academy of Sciences of Ukraine showed that pectin products
bind ions Zn , Co , in acidic media Pb , and in weakly acidic Nb , Ce , Al .
2+
2+
2+
3+
3+
3+
Sampling was carried out according to DSTU ISO 874-2002 "Fruits and vegetables are
fresh. Sampling ». The content of dry substances was determined according to DSTU ISO 751:
2004. The temperature of the hydrolysis process was controlled according to DSTU ISO 386:
2018 (ISO 386: 1977, IDT). The acidity of the medium was determined by pH meter according
to DSTU 8449: 2015 "Canned food products. Methods for determination of organoleptic
parameters. "Determination of pectin content was carried out using titer method. The gel-
forming ability of pectineus pastes was determined on a Sosnowski device.
Pumpkins were chosen for the research object. In experiments, the method of obtaining
pectin-containing pastes due to the hydrolysis of plant material with lactic acid and cottage
cheese, which are both preservatives, was realized.
It is established that at high concentrations of lactic acid a very sour product and
destructive pectin are formed. The optimal concentration of acid for a delicious pectin paste is
a 1.5 % solution of 39 % – a percentage of lactic acid.
The best consistency of the paste and its golden-apricot color was formed at GM 1:16
and the optimum temperature of hydrolysis 70–80 C.
The process of hydrolysis of raw materials was combined with the processes of
concentration of the product under vacuum, which gave the opportunity to get paste
containing pectin 7–10 % and saves in it all the multivitamins and other nutrients.
The research of pastes in the 'Ukrainian Research Institute of Nutrition, Biotechnology
and Pharmacy' on physicochemical and microbiological indicators, as well as on safety
indicators showed that the products meet the requirements of the MBT No. 5061-89 and can
be used for treatment and prophylactic nutrition of the population.
The developed technology and line for the production of pectin-containing pastures from
plant raw materials has practical value for medical and prophylactic nutrition of the
population and is attractive for investment.

Keywords: pectin, thermal process, hydrolysis, vacuum vehicle, radio is nuclides.

4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life |61
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September 11–13, 2019