The possibility of using frozen table grapes in the production of functional food products

The article is devoted to the research in the field of the use of frozen grapes in the production of functional products. The main tasks are to substantiate the technological significance of frozen table grapes for the development of recipes for functional products and to investigate the influence o...

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Main Authors: A. V. Tarasenko, L. Y. Rodionova
Format: Article
Language:Russian
Published: Maykop State Technological University 2023-02-01
Series:Новые технологии
Subjects:
Online Access:https://newtechology.mkgtu.ru/jour/article/view/624
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author A. V. Tarasenko
L. Y. Rodionova
author_facet A. V. Tarasenko
L. Y. Rodionova
author_sort A. V. Tarasenko
collection DOAJ
description The article is devoted to the research in the field of the use of frozen grapes in the production of functional products. The main tasks are to substantiate the technological significance of frozen table grapes for the development of recipes for functional products and to investigate the influence of negative temperatures on the change in the quality indicators of raw materials. The objects of the research are 5 table varieties of grapes grown on plantations of the peasant farm of the Dinskoy district of Krasnodar. At the Department of Technology of Storage and Processing of Crop Products of the Kuban State Agrarian University named after I.T. Trubilin, experimental studies of the qualitative characteristics of fresh grapes have been carried out in order to study and confirm the prospects for using frozen grapes for the production of functional products. To perform the research, standard physicochemical and organoleptic methods of analysis, generally accepted in the food industry, have been used. The grape berry is a source of nutrients that the body needs to maintain a full and active lifestyle when consumed fresh: anthocyanins, pectins, vitamins and minerals.The disadvantage of replenishing these nutrients is the short period of consumption of fresh grapes. To study the technological qualities of grapes, varieties with different ripening periods have been studied.Freezing as a preservation method allows these products to be consumed throughout the year. The methods of physical and chemical analysis have been used to determine the indicators of the biochemical composition of fresh and defrost grapes, confirming their biological and nutritional value. It has been established that shock freezing of grapes with subsequent defrosting allows preserving biologically valuable components of the chemical composition of the objects under study, which makes it possible to develop healthy food products from frozen table grapes.
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spelling doaj.art-ccd6e9df2f8f48fc8be0909d5a87903c2025-03-02T09:11:32ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292023-02-011849510110.47370/2072-0920-2022-18-4-95-101573The possibility of using frozen table grapes in the production of functional food productsA. V. Tarasenko0L. Y. Rodionova1FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin"FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin"The article is devoted to the research in the field of the use of frozen grapes in the production of functional products. The main tasks are to substantiate the technological significance of frozen table grapes for the development of recipes for functional products and to investigate the influence of negative temperatures on the change in the quality indicators of raw materials. The objects of the research are 5 table varieties of grapes grown on plantations of the peasant farm of the Dinskoy district of Krasnodar. At the Department of Technology of Storage and Processing of Crop Products of the Kuban State Agrarian University named after I.T. Trubilin, experimental studies of the qualitative characteristics of fresh grapes have been carried out in order to study and confirm the prospects for using frozen grapes for the production of functional products. To perform the research, standard physicochemical and organoleptic methods of analysis, generally accepted in the food industry, have been used. The grape berry is a source of nutrients that the body needs to maintain a full and active lifestyle when consumed fresh: anthocyanins, pectins, vitamins and minerals.The disadvantage of replenishing these nutrients is the short period of consumption of fresh grapes. To study the technological qualities of grapes, varieties with different ripening periods have been studied.Freezing as a preservation method allows these products to be consumed throughout the year. The methods of physical and chemical analysis have been used to determine the indicators of the biochemical composition of fresh and defrost grapes, confirming their biological and nutritional value. It has been established that shock freezing of grapes with subsequent defrosting allows preserving biologically valuable components of the chemical composition of the objects under study, which makes it possible to develop healthy food products from frozen table grapes.https://newtechology.mkgtu.ru/jour/article/view/624functional productsshock freezinggrapesberriesqualitydefrostingbiochemical compositionphenolic compoundsanthocyaninspectin substances
spellingShingle A. V. Tarasenko
L. Y. Rodionova
The possibility of using frozen table grapes in the production of functional food products
Новые технологии
functional products
shock freezing
grapes
berries
quality
defrosting
biochemical composition
phenolic compounds
anthocyanins
pectin substances
title The possibility of using frozen table grapes in the production of functional food products
title_full The possibility of using frozen table grapes in the production of functional food products
title_fullStr The possibility of using frozen table grapes in the production of functional food products
title_full_unstemmed The possibility of using frozen table grapes in the production of functional food products
title_short The possibility of using frozen table grapes in the production of functional food products
title_sort possibility of using frozen table grapes in the production of functional food products
topic functional products
shock freezing
grapes
berries
quality
defrosting
biochemical composition
phenolic compounds
anthocyanins
pectin substances
url https://newtechology.mkgtu.ru/jour/article/view/624
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AT avtarasenko possibilityofusingfrozentablegrapesintheproductionoffunctionalfoodproducts
AT lyrodionova possibilityofusingfrozentablegrapesintheproductionoffunctionalfoodproducts