spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2020.226spfp-153Research ArticleИССЛЕДОВАНИЕ СВОЙСТВ ВЕЩЕСТВ И ПРОДУКЦИИ АПКRESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTSОрганолептические, физико-химические и антиоксидантные свойства снеков на основе черники (Vaccínium myrtíllus)Organoleptic, Physicochemical and Antioxidant Properties of Blueberrybased Snacks (Vaccínium myrtíllus)ВасильеваЕ. А.VasilievaE. A.

Васильева Екатерина Александровна

443100, Самара, ул. Молодогвардейская, 244

Ekaterina A. Vasilieva

244, Molodogvardeyskaya str., Samara, 443100 

katerinavasileva99@yahoo.comЕлисееваЕ. А.EliseevaE. A.

Елисеева Елена Алексеевна

443100, Самара, ул. Молодогвардейская, 244

Elena A. Eliseeva

244, Molodogvardeyskaya str., Samara, 443100 

e11seevaml@yandex.ruИгнатоваД. Ф.IgnatovaD. F.

Игнатова Динара Фанисовна

443100, Самара, ул. Молодогвардейская, 244

Dinara F. Ignatova

244, Molodogvardeyskaya str., Samara, 443100 

dinara-bakieva@mail.ruМакароваН. В.MakarovaN. V.

Макарова Надежда Викторовна

443100, Самара, ул. Молодогвардейская, 244

Nadezhda V. Makarova

244, Molodogvardeyskaya str., Samara, 443100 

makarovanv1969@mail.ruФГБОУ ВО «Самарский государственный технический университет»РоссияSamara State Technical UniversityRussian Federation20201305202103102117Copyright © Васильева Е.А., Елисеева Е.А., Игнатова Д.Ф., Макарова Н.В., 20212021Васильева Е.А., Елисеева Е.А., Игнатова Д.Ф., Макарова Н.В.Vasilieva E.A., Eliseeva E.A., Ignatova D.F., Makarova N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/153

Для ягод черники (Vaccínium myrtíllus), пюре черники, снеков сублимированных на основе пюре черники и снеков сублимированных на основе пюре черники с добавлением пектина были определены органолептические показатели, содержание растворимых сухих веществ, содержание сахаров, титруемая кислотность, содержание витамина С, пищевых волокон, общее содержание фенолов, флавоноидов, антоцианов, антирадикальная активность по методу DPPH, восстанавливающая сила по методу FRAP. Органолептическая оценка нового вида снеков сублимированных на основе пюре черники показала, что оба образца сублимированных снеков обладают привлекательными для потребителя свойствами, что может способствовать их реализации в качестве инновационного функционального продукта. Немаловажным аспектом для привлечения потребителя является полная натуральность продукта и польза его для здоровья человека, как психологический фактор, высоко оцененный экспертной комиссией. Установлено повышенное содержание растворимых сухих веществ, сахаров, титруемой кислотности, витамина С и пищевых волокон в сублимированных снеках на основе пюре черники и сублимированных снеках на основе пюре черники с добавлением пектина по сравнению с ягодами черники и пюре черники. Доказано повышение антиоксидантных свойств (общего содержания фенолов, флавоноидов, антоцианов), антирадикальной активности и восстанавливающей способности у образцов в ряду ягоды черники – пюре черники – сублимированные снеки на основе пюре черники – сублимированные снеки на основе пюре черники с добавлением пектина. Установлено, что добавление пектина к снекам, сублимированным на основе пюре черники способствует снижению крошливости и незначительному повышению содержания пищевых волокон.

For blueberries (Vaccínium myrtíllus), blueberry puree, freeze-dried snacks based on blueberry puree and freeze-dried snacks based on blueberry puree with pectin added, organoleptic parameters, soluble solids content, sugar content, titratable acidity, vitamin C content, dietary fiber, total content of phenols, flavonoids, anthocyanins, anti-radical activity according to the DPPH method, restoring strength according to the FRAP method. Organoleptic evaluation of a new type of freeze-dried snacks based on blueberry puree showed that both samples of freeze-dried snacks have attractive properties for consumers, which can contribute to their implementation as an innovative functional product. An important aspect for attracting consumers is the complete naturalness of the product and its health benefits, as a psychological factor highly appreciated by the expert commission. An increased content of soluble solids, sugars, titratable acidity, vitamin C and dietary fiber was found in freeze-dried snacks based on blueberry puree and freezedried snacks based on blueberry puree with pectin added compared to blueberries and blueberry puree. An increase in antioxidant properties (total content of phenols, flavonoids, anthocyanins), anti-radical activity, and regenerative ability of samples in a row of blueberry berries – blueberry puree – sublimated snacks based on blueberry puree – sublimated snacks based on blueberry puree with pectin was proved. It was found that the addition of pectin to sublimated snacks based on blueberry puree helps to reduce crumbling and a slight increase in dietary fiber content.

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