Study of Zoned Fruit and Vegetable Products for the Development of

Products with Functional and Bioecological Properties

Masimzhan Velyamov

, Lyudmila Kurasova

, Shukhrat Velyamov

, Sanavar Azimova

and Aziza Tagaeva

LLP "Kazakh Research Institute of Processing and Food Industry" Almaty, Republic of Kazakhstan

Almaty Technological University, Almaty, Republic of Kazakhstan

Keywords: Food, Jam, Puree, Juice, Beet, Carrot, Apple, Pectin, Processing.

Abstract: Fruit and vegetable products are of great importance in human nutrition. They are a source of easily digestible

carbohydrates, vitamins, minerals, flavoring and aromatic substances, contain biologically active compounds

that determine the effectiveness of their use for the prevention and treatment of diseases of the cardiovascular

system, diseases of the blood, digestive organs, nervous system, metabolic disorders, etc.

As a result of the research carried out, 4 zoned apple varieties were selected for the development of technology

for the production of jam, puree and juices with functional, bioecological and natural health properties, in

particular, Golden Delicious, Star-Crimson, Idared, Zarya Alatau, 2 carrot varieties: Alau, Shantane, 2- beet

varieties: "Bordeaux", Kyzyl-Konyr", 1 plum variety: "Stanley" and 2 varieties of currants: "Golden", "Altai",

which, according to the content of the pectin extract, will make it possible to make more acceptable

compositions of them to achieve an effective balanced composition of the target product for biologically

active substances. The nutritional value of the resulting fruit and vegetable products (jams, purees and juices),

due to selected raw material sources, is characterized by a high content of nutrients and will balance their

composition to obtain products with functional, bioecological and natural health properties. To develop

acceptable technologies from the specified fruit and vegetable products, etc., with functional, bioecological

and natural health properties, the indicators of the quantitative yield of the liquid phase and pomace were also

studied, only in selected varieties, based on physicochemical studies.

The purpose of the work. Expanding the range of functional food products by developing a resource-saving

technology for processing fruits (apples) and vegetables (beets, carrots) for the production of fruit and

vegetable jams, purees and juices enriched with pectin-containing extract extracted from sugar beet pomace

and obtaining functional products with natural health properties.

1 INTRODUCTION

The Republic of Kazakhstan has significant

production and climatic potential for the production

of fruit and vegetable products.

According to statistics, the level of dependence on

imports of fruit and vegetable products is 84.57%, in

addition, losses during storage of domestic products

reach up to 30% or more (Kusainova, 2015).

At the same time, the above drawbacks in the

storage and deep processing of vegetable products are

noted not only in the Republic of Kazakhstan but also

https://orcid.org/0000-0002-9248-5951

https://orcid.org/0000-0002-8479-9045

https://orcid.org/0000-0002-5997-5182

https://orcid.org/0000-0002-8992-8889

https://orcid.org/0000-0001-5126-3773

in the CIS countries (Russia, Belarus, Ukraine,

Uzbekistan, Kyrgyzstan, etc.) and foreign countries

(Bulgaria, Poland, etc.). As seen the importance of the

project aimed at processing of fruit and vegetable

products, in particular, the development of efficient

resource-saving technology for integrated and deep

processing of fruits (apples) and vegetables (beet,

carrots, etc.) for the production of fruit and vegetable

products. The objective of the project is to produce

fruit and vegetable jams, purees and juices enriched

with pectin extract extracted from sugar beet extracts

for the production of functional products with

Velyamov, M., Kurasova, L., Velyamov, S., Azimova, S. and Tagaeva, A.

Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties.

DOI: 10.5220/0011351800003350

In Proceedings of the 5th International Scientiﬁc Congress Society of Ambient Intelligence (ISC SAI 2022) - Sustainable Development and Global Climate Change, pages 265-272

ISBN: 978-989-758-600-2

265

naturally-healthy properties for mass consumption on

a national and international scale, due to the

possibility of setting up new production for

processing perishable fruit and vegetable raw

materials available in the country, as well as the

possibility of expanding the range of naturally-

healthy products.

Processing of fruit and vegetable products

(apples, carrots, beets, etc.) in the republic in the

world and Kazakhstan, is very relevant since 30% or

more of the obtained products during storage are lost.

However, this problem, in conditions remains

unresolved and extremely topical, because there is

still no effective processing technology of the above

fruit and vegetable products (Lebedev, 2009).

Products derived from apples, table beets and

carrots, etc., because of the carbohydrates, vitamins,

pectin (0.6 -1.1 g per 100 g), and other vital

compounds contained in them are very useful in the

prevention and treatment of hypertension,

atherosclerosis, diseases of the cardiovascular

system, favoring the process of hematopoiesis, in the

treatment of malignant tumors, treatment of eye

diseases, liver, polyarthritis, mineral metabolism

disorders, dysbacteriosis of the bowels, nephritis, etc.

(Elaine, 2009).

In this case, it is well known that pectin, as a

natural polysaccharide of plant origin, has gelling,

gel-forming and sorption properties and due to this is

widely used in the food industry. Besides, pectins and

their derivatives show antimicrobial properties

against certain microflora: E. coli, Flesner's dysentery

bacteria, paratyphoid bacteria, and also Coke's

bacteria (Azimova et al., 2017). Pectin solutions are

good plasma substitutes. Pectin is known to be

beneficial when used in food to stabilize metabolism.

It can reduce cholesterol content in the body, improve

intestinal peristalsis and peripheral circulation

(Machneva and Bondarenko, 2016).

But its most valuable property can be safely called

the ability to clean living organisms from harmful

substances (radioactive elements, pesticides and ions

of toxic heavy metals) (Avidzba et al., 2013).

Therefore, many specialists call this substance a

sanitizer of the organism or in our case give products

(means) bioecological properties (Ogai et al., 2018).

In addition, pectin substances are, like

polysaccharides, good probiotics in the body and thus

contribute to the restoration and normalization of the

natural composition of the consortium of

microorganisms in the gastrointestinal tract and thus

help to restore and raise the natural resistance and

immune status of the body, which is very important

in the current pandemic of coronavirus infection,

SARS, etc. (Hertog, 2015.).

In this case, the most effective is the processing of

these products and the use in the form of juices,

purees, jams, in combination with other juices of

vegetables and fruits (apples, table beets, carrots,

plums, currants), etc. (Kanner et al., 2019).

As can be seen, the development of effective

resource-saving technology for the complex and deep

processing of fruits (apples) and vegetables (beets,

carrots, etc.) for the production of fruit and vegetable

jams, purees, juices enriched with a pectin-containing

extract from sugar beet extracts for the production of

functional purpose. The development of an efficient

resource-saving technology for the production of fruit

and vegetable jams, purees and juices enriched with

pectin containing extract, extracted from sugar beet

pulp, to obtain products of functional purpose, with

natural health properties, for mass consumption in the

Republic of Kazakhstan, is new, very cost-effective

and economically beneficial, and as a result of which

the developed technology and products will

undoubtedly have a positive impact in addressing the

strategic important national problem in the processing

of perishable food products.

Based on the above, we can conclude that the

development of efficient resource-saving technology

for complex and deep processing of fruits (apples)

and vegetables (beets, carrots, etc.) to obtain fruit and

vegetable jams, purees and juices, with the addition

of pectin containing extract extract extract extracted

from sugar beet pulp, to obtain products of functional

purpose, with natural health properties, for mass

consumption in the Republic of Kazakhstan, is very

relevant (Lee et al., 2009).

The novelty of research development of efficient

resource-saving technology for complex and deep

processing of fruits (apples) and vegetables (beets,

carrots, etc.) to produce fruit and vegetable jams,

purees and juices, with the addition of pectin

containing extract extracted from sugar beet pulp, to

obtain products of functional purpose, with natural

and health properties, for mass consumption in the

Republic of Kazakhstan, is new, very cost-effective

and economically beneficial.

Scientific and practical significance of the

research: Deep and complex processing of fruit and

vegetable raw materials, allowing maximum

preservation of functional properties and ensuring

long-term storage is necessary to ensure the health of

the nation by expanding the range of products with a

natural-health effect. The above information indicates

that the developed technologies in this project,

undoubtedly, have scientific novelty and practical

ISC SAI 2022 - V International Scientiﬁc Congress SOCIETY OF AMBIENT INTELLIGENCE

266

importance in the branch of the processing and food

industry of fruit and vegetable products in the

country.

Purpose of work: Expanding the range of

functional foods by developing a resource-saving

technology for processing fruits (apples) and

vegetables (beets, carrots) for the manufacture of fruit

and vegetable jams, purees and juices enriched with

pectin containing extract extracts extracted from

sugar beet extracts and obtaining functional products,

with natural-health properties.

This article deals with the evaluation of zoned

varieties of fruits and vegetables (beets, carrots,

apples) for the development of production

technologies of juices, purees, jams with functional,

bio-ecological and natural health-improving

properties.

2 RESEARCH METHODS

Patent and information research was conducted by

studying scientific and technical literature of

domestic and foreign researchers, reviewing

materials of Internet resources, available statistical

data on processing and development of technologies

for obtaining fruit and vegetable jams, purees, juices

from fruits and vegetables (apples, carrots, beets, etc.)

enriched with pectin extract from sugar industry

secondary raw materials, and available scientific and

experimental data of KazNIIPV and KazNIIKiO. At

the same time, the depth of search will be not less than

15 years. Based on the conducted research and their

analysis the report on patent research will be

prepared. According to the research program of the

project, the calendar plan of scientific research NIR

for 2021 was developed.

In this case, evaluation and Physico-chemical

analysis of selected zoned varieties of apples, carrots,

beets, plums and currants, which based on the results

obtained will be further used to develop technologies

for obtaining fruit and vegetable jams, purees, juices

from fruits and vegetables (apples, carrots, beets) and

others, enriched with pectin extract, from secondary

raw materials of the sugar industry, having functional,

bio-ecological and natural health-enhancing

properties. The main attention was paid to the degree

of varieties zoning, suitability for technological

processing and mainly pectin content, which should

not be below the level: 0.6-0.8% or more.

In this case, the study of physical and chemical

properties of zoned varieties of fruits and vegetables

(table beets, carrots, apples, etc.) to develop

technologies for the production of juices, purees, jams

were carried out by analyzing fruits and vegetables

(table beets, carrots, apples, etc.). ), according to the

following GOSTs: soluble solids, GOST 28562-90;

total sugar - GOST 8756.13 - 87; vitamin C - GOST

24556-89; carotene - GOST 8756.22-80; pectin -

"Methods of biochemical research of plants", A.I.

Ermakov et al. p.174.

3 RESULTS AND DISCUSSION

Preliminary monitoring and patent information

search on the production of fruit and vegetable jams,

purees, juices from fruits and vegetables (apples,

carrots, beets), enriched with pectin extract from

secondary raw materials of the sugar industry by

studying scientific and technical literature of

domestic and foreign researchers on specified

directions, by studying materials of Internet

resources, available statistical data, and also available

scientific - experimental data Kazakh NIIPiV and

Kazakh NIIKiO and own research. At the same time,

the depth of the search was 18 years.

The scientific and technical literature, domestic

and foreign researchers on the development of

effective techniques for the production of fruit and

vegetable jams, purees, juices from fruits and

vegetables (apples, carrots, beets) and selected works

of similar direction, but which differ significantly in

technological mode from the developed technologies

and thereby established the absolute novelty of the

chosen direction of research.

Based on the analysis of the results of monitoring

and patent information search on the technology of

production of fruit and vegetable jams, purees, juices

from fruits and vegetables (apples, carrots, beets),

according to the requirements and per the terms of

reference of the research program prepared by the

working program and schedule of the calendar plan

for conducting scientific research on the project NIR

in 2021.

To conduct scientific and experimental research

NIR, according to the schedule of the calendar plan,

the selection of necessary analytical equipment, a set

of chemical reagents and materials for the

development of technology was made.

The study, also available in the world

technologies of production of fruit and vegetable

jams, purees, juices from fruits and vegetables

(apples, carrots, beets), enriched with pectin extract

from secondary raw materials of the sugar industry.

At the same time, it is established that products

derived from fruit and vegetable products have

tremendous therapeutic properties. Their usefulness

Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties

267

lies in the fact that they are a source of easily

digestible carbohydrates, or otherwise sugars -

glucose, fructose and sucrose, vitamins, trace

elements, etc.

Based on the study and analysis of available

literature, electronic and other information, it was

established that both in the country and at the world

level, natural fruit and vegetable products, in

particular juices, jams and purees, are not always

prepared technologically correctly.

At the same time, it was found out that fruit and

vegetable products such as apples, table beets,

carrots, etc. contain relatively large amounts of pectin

substances (0.5-1.8%), which in natural conditions in

their fruits contribute to the preservation in the

biologically active form of vitamins and trace

elements, etc.

Existing in Kazakhstan, CIS countries (Russia,

Belarus, Ukraine, Uzbekistan, Kyrgyzstan, etc.) and

foreign countries (Bulgaria, Poland, etc.)

technologies of production of juice products, jams

and purees due to the use of harsh technological

regimes (high temperatures, pH - environment,

aggressive chemical additives, etc.) in the

technological process of manufacturing juice

products, purees and jams, preservation in the

finished product, technologically a very valuable

component, such as pectin, in the composition of

manufactured products, as a consequence, often

observed obtained products without content or with

very little preservation in the finished product,

biologically important to maintain in the active

digestible form of vitamins and others, natural

biological pectin protective substance.

In this case, often in a short time in the products

obtained (juices, purees and jams), contained in their

composition in an active digestible form of vitamins

and mineral compounds, due to the lack of a favorable

protective environment of pectins, from use in the

manufacture of these products, especially at the stage

of pasteurization, from high-temperature factors,

change their active state to non-assimilable for the

body forms (Skripnikov, 2011).

Consequently, according to our analytical data,

both in the republic and in foreign countries,

processed fruit and vegetable products (juices, jams,

purees, etc.) are often prepared, seemingly in the

analysis contain the main useful biologically active

compounds, such as vitamins, trace elements, etc., but

because of their biological peculiarities of

preservation conditions in fruit and vegetable raw

sources during technological processes of their

processing, they become indigestible and make the

final processed fruit and vegetable products with

useless, allergenic and negative properties.

In addition, we found that very useful are not only

mono compound fruit and vegetable products, in

particular juices, purees, jams, etc., and multi-

compound, as it becomes more enriched in active

useful constituents, balanced and complete.

At the same time, it is proved that vegetables

contain more (table or sugar beet, etc.) pectin

substance providing both functional and preservation

in the biologically active form of vitamins,

microelements, etc., and thus contribute to obtaining

biologically active, useful, functional, with bio-

ecological and with natural - health properties of

products.

The above noted, quite proves that proposed in the

project directions on receiving a new generation, with

functional properties, bio-ecological products, in

particular, juice products, purees and jams, from fruit

and vegetable raw sources (apples, beets, carrots,

etc.), are relevant and very important, both for the

Republic of Kazakhstan and in CIS countries (Russia,

Belarus, Ukraine, Uzbekistan, Kyrgyzstan and

others) and abroad (Bulgaria, Poland and others).

Based on the above, it can be noted that very

significantly different from existing technologies of

processing fruit and vegetable products, our research

is proposed, the development of effective

technologies for obtaining jams, purees and juices by

using aspects of deep processing, aimed at developing

efficient resource-saving technology for processing

fruits and vegetables, in particular, table beets, apples

and carrots, etc, for manufacturing with mono- or

poly-compound recipes for their production, enriched

with pectin extract, extracted by gentle fermentative

method from secondary raw materials of the sugar

industry and obtaining products of functional

purpose, with natural-health properties, for food

purposes (Golubev and Shelukhina, 2015).

The traditional technology of pectin production is

based on acid-thermal hydrolysis and subsequent

alcohol precipitation from the hydrolysate. Foreign

companies currently produce pectin based on this

technology.

The most modern and environmentally friendly is

the biotechnological method based on the action of

enzymes of microbial origin used as hydrolyzing

agents. Enzymatic hydrolysis has several undeniable

technological advantages, the main of which is low

esterified pectin while preserving its jelly-forming

properties.

In the future, the physical and chemical

properties of zoned varieties of fruits and vegetables

(beets, carrots, apples.), for the development of

ISC SAI 2022 - V International Scientiﬁc Congress SOCIETY OF AMBIENT INTELLIGENCE

268

production technologies of juices, purees, jams were

studied.

At the same time, it was found that the products

derived from fruit and vegetable products have very

useful, with functional and naturally - health-

improving properties. The value of fruits and

vegetables is largely measured by the level of

accumulation in them not only vitamins but also other

physiologically active substances: sugars, organic

acids, mineral salts, carotenoids, pectins, etc.

Depending on the variety and growing conditions,

these indicators change.

In addition, we found that not only mono-

compound fruit and vegetable products, in particular

juices, purees, jams, etc., are very useful, but multi-

compound, as it becomes more enriched in active

useful constituents, balanced and complete. At the

same time, it is proved that vegetables contain more

(table or sugar beet, etc.) pectin substance providing

both functional and preserving vitamins,

microelements, etc. in biologically active form, thus

contributing to obtain biologically active, useful, with

functional, bio-ecological and naturally - health-

improving properties. Consequently, the production

of jams, purees and juices, etc., with multi-compound

compositions, combined with fruit and vegetable

products, etc., are the most useful and economically

profitable.

By collecting and analyzing scientific and

analytical information and own research results were

selected zoned varieties of apples, carrots, beets,

plums, currants, suitable for the development of

technologies for juices, purees, jams, with effective

multi-compound recipes, and what, they become

more enriched in active useful components, balanced

and full.

In this case, evaluation and physical and chemical

analyses of selected zoned varieties of apples, carrots,

beets, plums and currants, which based on the results

obtained will be further used to develop technologies

for obtaining fruit and vegetable jams, purees, juices

from fruits and vegetables (apples, carrots, beets) and

others, enriched with pectin extract, from sugar

industry secondary raw materials, with functional,

bioecological and naturally - health improving

properties.

The work was used standard methods of research,

in particular, the generally accepted physical-

chemical and biochemical analyses.

The focus was mainly on the degree of zoning

varieties, suitability for technological processing and

mainly on the content of pectin, which should not be

below the level: 0.6-0.8% or more. The arithmetic

mean of three parallel determinations was taken as the

final result of the tests. The results of the studies are

presented in Table 1.

Table 1: The results of the study of Physico-chemical

parameters in raw materials of zoned varieties: carrots:

"Alau" and "Shantane", beets: "Bordeaux", "Kyzyl-Konyr",

apples: "Golden Delicious", "AlatauZarya" "Star-

Krimson", "Aidared"., "Stanley" plums and currants:

"Golden", "Altai".

№ Product

name

Vitamin

"C",

mg%

Total

sugar,

Soluble

solids,

Totalp

ectin,

Caro

tene,

mg/k

Raw materials

Carrots

"Alau"

5,66±

0,1

8,93±

0,2

12,93±

0,2

0,84±

0,2

9,8±

0,2

Carrots

"Shanta

ne"

5,86±

0,1

6,90±

0,2

11,83 0,78±

0,1

9,6±

0,2

Beets

"Bordea

ux"

- 18,02

0,3

18,4±

0,3

1,18±

0,2

Beet

"Kyzyl-

Kon

- 16,67

0,3

21,8±

0,5

1,11±

0,2

Apple

"Golden

Deliciou

12,16±

0,2

10,83

0,2

14,0±

0,3

1,68±

0,2

Apple

"Alatau

Zar

8,36±

0,2

8,50±

0,2

12,2±

0,2

1,50±

0,1

Apple

"Idared"

11,6±

0,2

11,5±

0,3

12,0±

0,2

1,45±

0,1

Apple

"Star-

crimson

10,5±

0,2

11,10

0,3

13,50±

0,2

1,47±

0,1

Stanley

Plum

8,5±

0,2

10,1±

0,3

14,0±

0,3

5,73±

0,1

Edinbur

gh"

6,57±

0,1

6,18±

0,2

18,5±

0,2

5,12±

0,1

Blackcu

rrant

"Golden

129,816±

0,9

8,15±

0,2

14,0±

0,3

5,07±

0,1

Redcurr

ant

"Altays

34,2±

0,6

5,38±

0,1

8,0±

0,2

7,74±

0,2

As shown in Table 1, the content of total pectin in

the released varieties of carrots was at the level of:

0,78±0,1% - 0,84±0,2%; in beets - 1,11-1,18± 0,2%,

in apples - 1,45±0,1-1,68±0,2%, in plums - 5,12-

5,73±0,1%, in currants - 5,07±0,1-7,74±0,2%. The

content of vitamin C in selected apple varieties was

Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties

269

8.36-12.16 mg/%, in prunes - 6.57-8.50 mg/%, in

currants - 34.2-129.816 mg/%, and carotene in carrots

- 9.6-9.8 mg/kg.

In addition, evaluation and physico-chemical

analyses of selected zoned varieties of apples, carrots,

beets, plums, currants, which based on the results

obtained in the future will be used to develop

technology for obtaining fruit and vegetable jams,

purees, juices from fruits and vegetables with

functional, bioecological and natural - health

properties were conducted.

As a result of the research work, for the

development of technology for making jam, puree

and juice with functional, bio-ecological and

naturally healthful properties, selected 4 zoned

varieties of apples, in particular, "Golden Delicious",

"Star Crimson", "Idared", "ZaryaAlatau", 2 - varieties

of carrots: "Alau", "Shantane", 2 - beet varieties:

"Bordeaux", "Kyzyl-Konir", 2 plum varieties:

"Stanley", "Edinburgh" and 2 current varieties:

"Golden" and "Altai".

Based on, the analysis of the obtained results of

research, we allocated: 3 released varieties of apples:

"Golden Delicious", "Star-crimson", "Idared", carrots

- "Alau", on the content of pectin and carotene and

beet varieties: "Bordeaux", on pectin content which

in the future will be further studied and further used

to develop technology for obtaining fruit and

vegetable jams, purees, juices from fruits and

vegetables (apples, carrots, beets, etc. ), enriched with

pectin extract, from secondary raw materials of the

sugar industry, with functional, bioecological and

natural health-improving properties.

For the development of production technology of

jam, selected different plant components in the form

of zoned varieties of apples, carrots, beets, plums,

currants, which, as seen from Table 1, on the content

of pectin extract will make more acceptable their

compositions to achieve an effective balanced

composition of the target product of biologically

active substances.

The nutritional value of the puree is characterized

by the high content of nutrients contained in the

original raw materials. Therefore, the indicated

selected raw material components will allow

balancing their composition, to obtain products with

functional, bio-ecological and naturally-healthy

properties (Lakin, 2015).

For the development of acceptable technologies

from the specified fruit and vegetable products, etc.,

with functional, bio-ecological and naturally-healthy

properties, we also studied the indicators of the

quantitative yield of the liquid phase and squeeze,

only in the selected varieties, based on

physicochemical studies. The results of the study of

the marked indicators are presented in Table 2.

Table 2: Results of determination of quantitative yield of

liquid phase and squeeze of zoned varieties of apples,

carrots and beets at the stage of technical ripeness.

Product Name

Total weight, g

Weight of the

squeeze, g

Extracts %

Juice mass, g

Juice %

Total Losses, %

Apple variety

"Star-Crimson"

1317,0±1,0

547-556±2,0

41,53±4,0

580-592±2,0

44,04±1,0

10,4-

14,43±2,0

Golden

Delicious apples

1257,0±1,0

591-620±2,0

47,02±4,0

550-592±2,0

43,76±1,0

9,22-

12,5±1,0

Apple variety

1240±1,5

595-584±2,0

47,98±4,0

580-598±2,0

46,77±2,0

5,25-

7,45±2,0

Idared

1000,0±1,0

547-546 ±2,0

54,5±4,0

388-400±2,0

41,12±3,0

3,0-8,0±1,0

Carrot variety

1000,0±1,0

519-535 ±2,0

51,87±4,0

395-309±2,0

39,75±3,0

3,0-8,0±1,0

According to the data of Table 2 we can see that

the yield of juice in zoned varieties of apples is at the

level of 43,76±0,1% - 46,77±0,2%, and pomace: 547

- 620±2,0g, in carrots the juice is 41,12 ±0,3%,

pomace is 517 - 546±2,0g, in beets the juice is 39,75

- ± 3,0% and the pomace is 463 - 535 g±2,0g, of the

total mass of the product.

The results obtained are very important in the

development of rational technological regimes of the

above products.

4 CONCLUSIONS

It has been established, based on study and analysis

of available literature, electronic and other

information, that both in the republic and at the world

level natural fruit and vegetable products, in

ISC SAI 2022 - V International Scientiﬁc Congress SOCIETY OF AMBIENT INTELLIGENCE

270

particular juices, jams and purees are not always

prepared technologically correctly.

It has been determined that fruit and vegetable

products such as apples, table beets, carrots, etc.

contain a relatively large amount of pectin substances

(0.5-1.8%), which in natural conditions in their fruits

contribute to the preservation in a biologically active

form of vitamins and trace elements, etc.

It was found that vegetables contain more (table

or sugar beet, etc.) pectin substance providing both

functional and preservation in the biologically active

form of vitamins, minerals, etc., and thus contribute

to obtaining biologically active, useful, functional,

with bio-ecological and with natural health-

improving properties of products.

It is established, based on the above mentioned,

that the directions proposed in the project for

obtaining a new generation, with functional

properties, bioecological products, in particular, juice

products, purees and jams, from fruit and vegetable

raw sources (apples, table beets, carrots, etc.), are

relevant and very important, both for the Republic of

Kazakhstan and in CIS countries (Russia, Belarus,

Ukraine, Uzbekistan, Kyrgyzstan and others) and

abroad (Bulgaria, Poland and others).

It has been established that not only mono-

compound fruit and vegetable products are very

useful, in particular juices, purees, jams, etc., but also

poly-compound, as it becomes more enriched in

active useful constituents, balanced and full-fledged.

At the same time, it is proved that vegetables contain

more (table or sugar beet, etc.) pectin substance

providing both functional and preserving in

biologically active form vitamins, microelements,

etc., thus contributing to obtaining biologically

active, useful, with functional, bio-ecological and

natural health-improving properties. Consequently,

the production of jams, purees and juices, etc., with

poly-compound compositions, in combination with

fruit and vegetable products, etc., are the most useful

and economically profitable.

Selected, by collecting and analyzing scientific

and analytical information and own research results

zoned varieties of apples, carrots, beets, plums,

currants, suitable for the development of technologies

for juices, purees, jams, with effective poly-

compound recipes, and for what, they become more

enriched in active useful components, balanced and

complete.

Evaluation and physical and chemical analyses of

selected zoned varieties of apples, carrots, beets,

plums and currants, which based on the results

obtained will be further used to develop technologies

for producing fruit and vegetable jams, purees, juices

from fruits and vegetables (apples, carrots, beets) and

others, enriched with pectin extract, from secondary

raw materials of the sugar industry, with functional,

bioecological and naturally - health-improving

properties. The focus was mainly on the degree of

refinement of varieties, suitability for technological

processing and mainly on the pectin content, which

should not be below the level: 0.6-0.8% or more.

Selected for the development of technology of

jam, puree and juices with functional, bioecological

and natural health properties,4 zoned varieties of

apples, in particular, "Golden Delicious", "Star-

Krimson", "Aidared", "ZaryaAlatau", 2 - varieties of

carrots: "Alau", "Shantane", 2 varieties of beets:

"Bordeaux", Kyzyl-Konir", 1 variety of plums:

"Stanley" and 2 varieties of currants: "Golden",

"Altai".

Given the evaluation, based on physico-chemical

and biochemical studies, of zoned varieties of fruit

and vegetable products, in this case, the content of

total pectin in zoned carrots variety was at the level

of: 0.78% - 0.84%; in beets - 1.11-1.18%, in apples -

1.45-1.68%, in plums - 5.12-5.73%, in currants -

5.07-7.74%, vitamin "C" in regionalized varieties of

apples was at the level of: 8.36 - 12.16mg/%, plum

6.57-8.50 mg/%, in currants - 34.2-129.816 mg/%,

and - carotene in carrots, at the level of: 9.6-9.8

mg/kg.

Based on analytical studies, three released apple

varieties were selected: "Golden Delicious", "Star-

Krimson", "Idared", carrots - "Alau", by pectin and

carotene content, and beet variety: "Bordeaux", in

terms of pectin content, which in the future will be

further studied and will be used to develop the

technology for obtaining fruit and vegetable jams,

purees, and juices from fruits and vegetables (apples,

carrots, beets, etc. ), enriched with pectin extract,

from secondary raw materials of the sugar industry,

with functional, bioecological and natural health-

improving properties.

Selected, for the development of jam production

technology, various plant components in the form of

zoned varieties of apples, carrots, beets, plums,

currants, which by physical and chemical parameters,

in particular, the content of pectin will allow to

compose more acceptable their compositions to

achieve the effective balanced composition of the

target product of biologically active substances and

contribute to obtaining products with functional,

bioecological and naturally – health-promoting

properties.

Their quantitative indices of the liquid phase and

pomace yield were studied for the development of

acceptable technology from the specified fruit and

Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties

271

vegetable products, with functional, bioecological

and natural health properties. It was established that

the yield of juice in released apple varieties was as

follows: 43.76%-44.81%, and 547-620±2.0 g in

pomace, 41.12-43.20% in carrot, 517-546±2.0 g in

pomace, 39.75-41.79% in beet, 463-535 g±2.0 g in

pomace of total product weight.

The obtained results are very important in the

development of rational technological regimes of the

above products.

The results obtained were subjected to

mathematical processing, according to the biometric

method of Lakin G.F., later they were analytically

studied and subjected to cameral processing.

Funding. Materials have been prepared within the

framework of the project: "Development of

technology for obtaining fruit and vegetable jams,

purees, juices from fruits and vegetables (apples,

carrots, beets), enriched with pectin extract from

secondary raw materials of sugar industry", under the

scientific and technical program: BR10764970

"Development of science-intensive technologies for

deep processing of agricultural raw materials to

expand the range and output of finished products

from a unit of raw materials, as well as reducing the

proportion of waste in production", budget program:

267 "Enhancing access to knowledge and scientific

research 101 "Program-targeted financing of

scientific research and activities" of the Ministry of

Agriculture of the RK for 2021-2023.

Economic efficiency of work: The development

of resource-saving technology for integrated and deep

processing of fruits (apples) and vegetables (beets,

carrots) for the production of fruit and vegetable jams,

purees and juices enriched with pectin containing

extract extracted from sugar beet extracts and

obtaining functional products, with naturally - health

properties, for food purposes and their

implementation, has a great social and economic

importance, as safe, with naturally - health-improving

effect functional products have a beneficial effect on

people's health, labor productivity and provide an

effective basis for the development and enhancement

of the state economy.

REFERENCES

Kusainova A.B. 2015. Current state and further prospects

for the development of the processing industries of

agricultural products. Food and Processing Industry of

Kazakhstan - №1. P.2.

Lebedev E.I. 2009. Integrated use of raw materials in the

food industry. Light and Food Industry, pages 25-28.

Elaine W.T. 2009. Chong Dietary antioxidants and primary

prevention of age-related macular degeneration: a

systematic review and meta-analysis BMJ.

335(7623):75.

Azimova S T., Kizatova,M. Z. Akhmetova S.O.,

Donchenko L.V., Admayeva A.M., Towards 2017.

Food security through application of novel scientific

findings, Journal of Security and Sustainability Issues

(Lithuania), 6(4):719-728.

Machneva I.V., Bondarenko A.I. 2016. Assessment of the

content of pectin level in some vegetables and fruits.

International student scientific bulletin, 2:212-218.

Avidzba A.M, Zagoruiko V.A and Ogai S.A. 2013.

Hygienic and therapeutic properties of natural

compounds of fruit and vegetable products prospects

for their targeted use in the development of new

biologically valuable food. Proceedings of the

International Scientific Conference. In: Biologically

active natural compounds of grapes: the use in medical

products with a high content of grape polyphenols,

pages 73-75.

Ogai S.A, Vayluko G.G, Zagoruiko V.A. 2018. Kosgagoryz

AM Food concentrate from fruit and vegetable

products, achievements and prospects for production

and use in nutrition. Proceedings of the International

Scientific and Practical Conference biologically active

natural compounds of grapes: prospects for production

and use in medicine, pages 60-62.

Hertog M.G. 2015. Les flavonoides dans le the. Le vin

rouge et les oignons protegnet – il contre les maladies

cardio vasculaires et le concair Polyrhenols Actualites.

13:17-19.

Kanner J., Frankel E., German B., Kinsella J.E., Agric J.

2019. Natural Antioxidant in Grapes and Wines. Food.

chem. 42:64-69.

Lee C.Y, Isaac H.B, Huang S.H, Long L.H, Wang H,

Gruber J, Ong CN, Kelly RP, Halliwell B. 2009.

Limited antioxidant effect after consumption of a single

dose of tomato sauce by young males, despite a rise in

plasma lycopene Free Radic Res, 43(6):622-8.

Skripnikov Y.G. 2011. Progressive technology of storage

and processing of fruits and vegetables.

Agropromizdat, pages 23-28.

Golubev V.N., Shelukhina N.P. 2015. Pectin: Chemistry,

technology, application. pages 387.

Lakin G.F. 2015. Biometry. Kolos, pages 196.

ISC SAI 2022 - V International Scientiﬁc Congress SOCIETY OF AMBIENT INTELLIGENCE

272