vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2019-3-99-110vguit-2315Research ArticleПищевая биотехнологияFood biotechnologyИзучение органолептических и физико-химических показателей снеков на основе рябины черноплодной (Aronia melnocarpa)Study of organoleptic and physico-chemical parameters of snacks based on mountain ash (Aronia melnocarpa)https://orcid.org/0000-0002-5250-7677ВасильеваЕ. А.VasilievaE. A.

аспирант, кафедра технологии и организации общественного питания, Молодогвардейская, 244 г. Самара, 443100, Россия

graduate student, technology and organization of public catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

katerinavasileva99@yahoo.comhttps://orcid.org/0000-0001-9179-2194ЕлисееваЕ. А.EliseevaE. A.

студент, кафедра технологии и организации общественного питания, Молодогвардейская, 244, г. Самара, 443100, г. Россия

student, technology and organization of public catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

e11seevaml@ya.ruhttps://orcid.org/0000-0002-0112-0085МакароваН. В.MakarovaN. V.

д.х.н., профессор, кафедра технологии и организации общественного питания, Молодогвардейская, 244, г. Самара, 443100, г. Россия

Dr. Sci. (Chem.), Professor, technology and organization of public catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

makarovanv1969@mail.ruhttps://orcid.org/0000-0002-1478-039XИгнатоваД. Ф.IgnatovaD. F.

к.т.н, доцент, кафедра технологии и организации общественного питания, Молодогвардейская, 244, г. Самара, 443100, г. Россия

Cand. Sci. (Engin.), associate professor, technology and organization of public catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

dinara-bakieva@mail.ruhttps://orcid.org/0000-0003-3254-9463СолинаЮ. И.SolinaY. I.

студент, кафедра технологии и организации общественного питания, Молодогвардейская, 244, г. Самара, 443100, г. Россия

student, technology and organization of public catering department, Molodogvardeiskaya, 244 Samara, 443100, Russia

u.solina@ya.ruСамарский государственный технический университетSamara State Technical University20191411201981399110Copyright © Васильева Е.А., Елисеева Е.А., Макарова Н.В., Игнатова Д.Ф., Солина Ю.И., 20192019Васильева Е.А., Елисеева Е.А., Макарова Н.В., Игнатова Д.Ф., Солина Ю.И.Vasilieva E.A., Eliseeva E.A., Makarova N.V., Ignatova D.F., Solina Y.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2315

Объектами исследований являлись ягоды рябины черноплодной, пюре рябины черноплодной, снеки, сублимированные из рябины черноплодной, и снеки, сублимированные из рябины черноплодной с добавлением 5 % пектина. Для исследуемых образцов были определены органолептические показатели, содержание растворимых сухих веществ, сахаров, титруемая кислотность, содержание витамина С, пищевых волокон, общее содержание фенольных веществ, флавоноидов, антоцианов, антирадикальная активность по методу DPPH, восстанавливающая способность по методу FRAP. Определение общего содержания флавоноидов, антоцианов и фенольных веществ, а также восстанавливающей активности исследуемых образцов как показателей, характеризующих антиоксидантную активность соединений, показало положительное влияние измельчения как механической обработки и сублимационной сушки как тепловой обработки на антиоксидантные свойства рябины черноплодной. В результате определения содержания пищевых волокон, растворимых сухих веществ, сахаров и титруемой кислотности, антирадикальных свойств в исследуемых образцах выявлено увеличение значений данных показателей в 3-6 раз в процессе сублимационной сушки, что показывает целесообразность использования данного вида тепловой обработки при производстве функциональных продуктов на основе рябины черноплодной. Определение содержания витамина С в исследуемых образцах позволяет сделать вывод об отрицательном воздействии сублимационной сушки на содержание витамина С в рябине черноплодной. Разработана методология органолептической оценки нового вида сублимированных снеков на основе пюре рябины черноплодной. Установлено, что новый вид снеков обладает высокими органолептическими показателями, что делает их производство перспективным направлением.

The objects of study were chokeberry berries, mashed chokeberry berries, snacks sublimated from chokeberry, and snacks sublimated from chokeberry with the addition of 5% pectin. Organoleptic indicators, soluble solids, sugars, titratable acidity, content of vitamin C, dietary fiber, total phenolic content, flavonoids, anthocyanins, anti-radical activity by DPPH method, restoring ability by FRAP method were determined for the studied samples. Determination of the total content of flavonoids, anthocyanins and phenolic substances, as well as the restoring activity of the studied samples as indicators characterizing the antioxidant activity of the compounds, showed the positive effect of grinding as mechanical processing and freeze-drying as heat treatment on the antioxidant properties of chokeberry. As a result of determining the content of dietary fiber, soluble solids, sugars and titratable acidity, antiradical properties in the studied samples, an increase in the values of these indicators by 3-6 times in the process of freeze-drying was revealed, which shows the feasibility of using this type of heat treatment in the production of functional products based on chokeberry. Determination of the vitamin C content in the test samples allows us to conclude that the freeze-drying has a negative effect on the vitamin C content in aronia. A methodology for organoleptic evaluation of a new type of freeze-dried snacks based on mashed chokeberry is developed. It has been established that a new kind of snacks has high organoleptic characteristics, which makes their production a promising direction.

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The authors declare that there are no conflicts of interest present.