Development of a technology for the production of snacks based on blackcurrant berries (Ribes nigrum)
https://doi.org/10.20914/2310-1202-2019-3-158-167
Abstract
Interest in the consumption of berries is largely due to the content of biologically active substances in them and their importance as dietary antioxidants. Polyphenolic compounds found in blackcurrant berries are known as agents that act prophylactically and therapeutically on the human body. The following were determined: total content of phenolic substances, flavonoids, anti-radical activity according to the DPPH method, restoring power according to the FRAP method, anthocyanins, organoleptic characteristics, dietary fiber content, vitamin C content for feedstock, semi-finished products (blackcurrant berries, blackcurrant puree, two types freeze-dried snacks from blackcurrant berries). According to the results of the study, it was found that the freeze-dried berry (snacks of two types of freeze-drying) showed good results: 42.05 mmol Fe2 +/1 kg (snacks with a structure-forming agent, 5% pectin), 38.6 mmol Fe2 +/1 kg ( snacks) restoring power according to the FRAP method, 47.1 Ec 50 mg/ml (snacks), 79.4 Ec 50 mg/ml (snacks with a builder, pectin 5%) anti-radical activity according to the DPPH method, 766 mg HA/100 g ( snacks), 835 mg HA/100 g (snacks with a builder, pectin 5%) total phenolic content, 374 mg K/100 g (snacks), 392 mg K/100 g (snacks with by a touring agent, 5% pectin) total flavonoid content, 166.07 mg CG/100 g (snacks), 174.21 mg CG/100 g (snacks with a structuring agent, 5% pectin) anthocyanins content, 50.1% (snacks), 66.9% (snacks with a builder, pectin 5%) vitamin C content, 76.8% (snacks), 90% (snacks with a builder, pectin 5%) dietary fiber, 1.92% (snacks), 2.13 % (snacks with a builder, pectin 5%) – titratable acidity. Thus, we can conclude that vacuum drying provides samples with good physicochemical properties and is better than a dried sample.
About the Authors
N. V. Makarova
Samara State Technical University
Russian Federation
Dr. Sci. (Chem.), Professor, technology and organization of catering department, ul. Molodogvardeiskaya str., 244, Samara, 443100, Russia
Russian Federation
Dr. Sci. (Chem.), Professor, technology and organization of catering department, ul. Molodogvardeiskaya str., 244, Samara, 443100, Russia
D. F. Ignatova
Samara State Technical University
Cand. Sci. (Engin.), technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
Cand. Sci. (Engin.), technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
E. A. Vasileva
Samara State Technical University
graduate student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
graduate student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
Y. I. Solina
Samara State Technical University
student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
E. A. Eliseeva
Samara State Technical University
student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia
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Review
For citations:
Makarova N.V., Ignatova D.F., Vasileva E.A., Solina Y.I., Eliseeva E.A. Development of a technology for the production of snacks based on blackcurrant berries (Ribes nigrum). Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):158-167. (In Russ.) https://doi.org/10.20914/2310-1202-2019-3-158-167
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