name
Rodionova Lyudmila Yakovlevna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
• Kuban State Agrarian University
Research interests
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 19
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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Description
Nowadays there is a deficit of irreplaceable and physiologically necessary nutrients in everyday ration to a large extent connected with unfavorable environmental conditions and the increase of morbidity of humans of all ages cause the cute necessity in the creation of functional food that is products with additional functions which are healthy nutritive and physiological characteristics. One of the main demands under their creation is in the positive influence of introduced products on the food value of products because they must be enriched with ingredients which have antioxidant properties. Therefore, nowadays the introduction of functional meat-plant products will promote the effective improvement in the direction of prophylaxis of different diseases. In Russia, the concept of healthy nutrition became a part of state politics. The aim of this politics is the conservation and consolidation of population’s health and the prophylaxis of diseases. In this work, there was considered the technology of the production of meat-plant tinned food of functional purpose enriched with nutrients and intended for preventive human nutrition, for those who are in the conditions of harmful influence of environment and professional activity. There were described the advantages of the given developing, there were recommended the introduced into the product components of functional purpose
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DESIGNING TONIC SOFT DRINKS COMPOUNDING WITH A PRONOUNCED PROPHYLACTIC PROPERTIES
DescriptionThe article describes the development of the material formulations of soft drinks based on fruit and vegetable juices and pectin extracts from of various raw materials. We have shown a possibility of designing healthy food with a creative approach to the task. The proposed products are very useful because they contain succinic acid - a natural participant in cellular respiration. Regular consumption of these drinks will help to combat fatigue and stress, and also makes it possible to cope with the socially significant illnesses - high blood pressure, diabetes. This contributes to pectin that displays the body of toxins, normalizes blood pressure. The main technological stages of the process of obtaining drinks developed by us - obtaining pectin extract; obtaining juice from fruits, berries and vegetables; preparing sugar syrup solutions and acids; mixing the components; tasting the resulting mixture; adjustment of taste and composition. We have developed beverages suitable to all categories of consumers
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Description
One of the main ways to increase the economic efficiency and environmental safety of the food industry is the introduction of low-waste and non-waste technologies. A vivid example of the technologies of this group is the production of pectin and pectin products from processing residues for food needs of plant objects - various fruits. We have developed a number of ways of obtaining pectin products from unconventional raw materials objects and on their basis we propose technologies for obtaining commodity pectin and pectin extracts from fruit shells of soya, sainfoin, castor oil, tunga and black nuts. For the purpose of operational analytical control of the pectin complex of the listed raw materials, two methods have been proposed, one of which is presented in the article. The presented technique allows determining the amount of pectin by its fractions at any company of pectin production with minimum expenditure of labor and energy. The methodology is implemented as follows. We dry paper folded filters to constant weight. Standardized solutions of protopectin and hydratopectin are prepared. Samples are taken. Then we neutralize the acid solution of protopectin solution and saponize the pectin substances in the analyzed solutions with 40% NaOH solution for 15 minutes. After that, the pectic substances are precipitated with concentrated HCl and the precipitates are filtered. Then the precipitates on the filters are repeatedly washed with cold distilled water to completely remove the chlorine ions. Filters with precipitation are dried to constant weight. The mass fraction of fractions of pectin substances is calculated by formulas for hydratopectin and protopectin alone. The method as a whole makes it possible to improve the accuracy of the results of determining the mass fraction of pectic substances in plant raw materials, to reduce labor and time costs, and to exclude the use of specific equipment
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Description
At present, electrochemical analysis methods are increasingly used to solve the problem of research on quantitative and qualitative indicators of organic substances. One of the most common electrochemical methods of analysis is conductometry. Along with the straight line, indirect conductometry is often used, in which the substances under analysis react with the corresponding components before the measurement, and the fixed change in electrical conductivity is determined exclusively by the presence of the products of the reaction that occurred. A necessary condition for the application of this method is the presence of ions in the reaction medium, and since the pectic substances are polyelectrolytes, this condition is met, which allows us to use the conductometric titration method to determine the quantitative and qualitative characteristics of pectic substances. The technique we propose relates to technical biochemistry, namely, to the determination of the amount of pectin substances in plant raw materials. We have prepared "standardized" solutions of fractions of pectin substances. Samples of solutions of fractions are taken. Saponification of fractions of pectin substances in the samples of the solutions under analysis is carried out with 2.5 ml of 40% NaOH solution. Fractions of the pectin substances are precipitated with 2.5 ml of concentrated HCl. The solutions to be analyzed are centrifuged in 50 ml test strips at a rotor speed of at least 5000 rpm for 5-7 min. Suspensions of pectin fractions with distilled water are suspended in a beaker for titration with a magnetic stirrer for at least 30 minutes. Conductometric titration of suspensions of precipitates of fractions of pectic substances is carried out with stirring. Based on the results of conductometric titration, graphs are plotted, according to which the volume of titrant consumed for titration of pectic acid is established. Calculation of the mass fraction of fractions of pectic substances is carried out according to the formula. The methodology is distinguished by the simplicity of implementation, which makes it possible to obtain accurate data at high convergence of parallel analyzes, and it saves labor and time costs at all stages of the process
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A METHOD FOR PRODUCING PECTIN EXTRACT FROM SOYBEANS
DescriptionFruit shell - a waste of food and technical products. Only in rare cases they are used adequately to their rich chemical composition. Number of pectin substances in the structural components of the cell walls of fruit shells rather high. We investigated the quantity and quality of fruit shells contained soy pectin. The result of these studies was the proposed method for producing pectin extract from this kind of raw material. It describes how to work on the creation of a method for producing pectin extract from the leaf of soybeans. It's possible to extract pectin from the raw material, not previously used and pectin extract standard quality by applying advanced parameters of the process of conducting the hydrolysis-extraction. Valves soybeans washed with cold drinking water, dried and then pulverized. Then the purification is carried out by impurities. After that hydrolysis-extraction is carried out with a solution of succinic acid with heating. Separation of the liquid phase is carried out after completion of the hydrolease-extraction. We have developed and implemented as described above, the method solves the problem of soybean seed production waste
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Description
The article presents the results of studies on the preparation of inflorescences of sunflower for production of food pectin extract. The authors study the influence of enzyme preparations on the organoleptic and physical and chemical parameters of hydropectin and the optimum parameters of enzymatic treatment, such as concentration of the used enzyme preparations, temperature and duration of treatment
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Description
In the article we present the results of the researches of the influence of low temperatures on the quality of citrus pectin. Comparing the information before and after freezing shows that qualitative indicators are decreasing, but only slightly
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TECHNOLOGY AND APPLICATION OF POWDERED FOOD ADDITIVES FROM VEGETABLE RAW MATERIALS
DescriptionThe market for functional food products is continuously increasing and, according to analysts, by 2020 its share will reach 40% of all food products. The development of the healthy food has been gathering momentum in recent years, the search for non-traditional types of raw materials is constantly being conducted, and new recipes for products enriched with natural food additives are being created. In this regard, special attention is paid to the production and use of powdered food additives from plant raw materials. Theoretical significance and practical applicability of powder technologies in different years was substantiated by such famous scientists as Deryagin B.V., Donchenko L.V., Zimon A.D., Zubchenko A.V., Kasyanov G.I., Magomedov G.О., Paschenko L.P., Rebinder P.A., Tilesnik M.A., Yankhin E.D. In their opinion, using natural food additives, it is possible to obtain functional food products with specified chemical composition and properties. The objects of our research were apricot, grape seeds, pumpkin flesh, black currant and seabuckthorn berries, spinach, apples and flour from lowfat barley. In the course of the study, the effect of dispersity of the obtained powders on their antioxidant activity and frictional properties was studied. The expediency of introducing powders into the composition of multicomponent food products for enriching them with carbohydrates, vitamins and microelements is shown. The organoleptic evaluation of the produced powders showed that they have high taste values. The study of organoleptic and microbiological indices of products enriched with such powders indicates prolongation of their shelf life. As the main results of the study, we note the assessment of the chemical composition of the powders from the investigated objects, as well as the improvement of the technology of drying of plant raw materials with sparing technological regimes of its implementation
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UVOLOGY AND BIOCHEMISTRY OF RED WINE VARIETIES IN TAMAN
06.00.00 Agricultural sciences
DescriptionThe article contains the results the study of the mechanical composition of clusters and biochemical characteristics of the red wine grape varieties of Cabernet Sauvignon, Cabernet Franc and Merlot (regionalized), Cabernet Carbon, Cabernet Kortis and Verdot black (introduced). In terms of the structure of the cluster of the variety they can be divided into three groups: Cabernet Kortis and Cabernet Sauvignon (16,6-16,8), Cabernet Carbon, Cabernet Franc and Verdot Black (17,5-17,9), Merlot (19.9 ). In terms of addition of the variety they can be divided into four groups: Cabernet Franc (6.3), Cabernet Sauvignon and Merlot (4.9-5.0), Cabernet Carbon (4.3), Verdot Black and Cabernet Kortis (3, 7-3,4). Structural parameters of the clusters of the varieties we have studied were ranged from 5.1 to 5.6, and the berry from 64.3 to 74. The yield of the wort from Cabernet Sauvignon, Cabernet Franc and Merlot is equal to 75,1-77,7% from Cabernet Carbon, Cabernet Kortis and Verdot Black - 70,5-72%. Mass concentration of sugars in the studied varieties was in the range of 22,3-26 g / 100 cm3, titrated acids - 0,47-0,77 g / 100 cm3, active acidity - 3.1-3.8. The ratio of fructose to glucose was: Verdot Black - 1.2, Cabernet Sauvignon and Cabernet Carbon - 1.5, Cabernet Kortis - 1.8, Kabernet Franc - 2.8, Merlot - 3.2. Most ranged organic acid in all varieties – wine acide. Relation of the content of tartaric and wine acids in varieties amounted: Cabernet Kortis 7: 1, Cabernet Karbon 6: 1, Cabernet Franc 2.8: 1, Cabernet Sauvignon and Merlot 2: 1, Verdot Black 1,4-1. Mass concentration of cations in the varieties was (in mg / dm3): potassium - 816,4-1770, sodium - 13,03-21,31, magnesium - 76,21-106, calcium - 52,24-89,45. In comparison with Cabernet Sauvignon larger potassium cations had Cabernet Franc and Merlot, sodium cations - Cabernet Carbon, Cabernet Franc, Merlot, magnesium cations - Cabernet Carbon, Kortis, Cabernet, Merlot, calcium cations - Cabernet Kortis, Merlot and Cabernet Carbon