Алматы технологиялық университетінің хабаршысы (Jul 2023)
Development of technology for pectin-containing concentrate of sugar beet pomace to obtain functional products
Abstract
In modern conditions in the processing industry, one of the most important areas for improving the efficiency of modern production is a wider involvement in the processing of secondary raw materials. When processing vegetable or fruit and berry raw materials, the logical conclusion of the technological process is the purposeful use of waste, therefore, the development of a resource-saving technology for obtaining pectin-containing extracts using an effective technology from sugar industry waste in the Republic of Kazakhstan and in the CIS countries is very relevant and promising. This article presents the results of studying the aspects of obtaining a pectin-containing extract, its concentrate and their shelf life, which will be used as an additive in the resulting functional fruit and vegetable products. The work used standard research methods, generally accepted physico-chemical and biochemical studies. As a result of the research work carried out, optimal technological modes (parameters) have been developed, a technology for deep processing of sugar beet pomace to obtain pectin-containing extracts (concentrates), its nutritional value, physico-chemical and safe indicators have been studied. As a result, the suitability of a pectin-containing concentrate for obtaining food products with functional properties was established. Deep and complex processing of fruit and vegetable raw materials, in particular, the development of technology for pectin-containing concentrate, from sugar beet pomace to obtain functional products, is necessary to ensure the health of the nation by expanding the range of products with a natural healing effect. The noted information indicates that the developed technology undoubtedly has scientific novelty and practical significance in the processing and food industry of fruit and vegetable products in the republic.
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