Akademik Məlumat İdarəetmə Sistemi
Müəlliflər:
Məhərrəmova Sevinc İsmayıl qızı – Mühəndislik və Tətbiqi Elmlər kafedrasının dosenti
Kazımova İlhamə Hüseyn qızı – Mühəndislik və Tətbiqi Elmlər kafedrasının dosenti
Elmi əsərin adı:
JUSTIFICATION OF THE PRELIMINARY ENZYMATIC TREATMENT OF BERRIES OF DOGWOOD, BLACK ELDERBERRY, HAWTHORN, BARBERRY AND RASPBERRY, GROWN IN THE TERRITORY OF THE REPUBLIC OF AZERBAIJAN
Linki:
https://www.scopus.com/pages/publications/105031648342
Elmi nəşrin adı:
Technology Audit and Production Reserves
Elmi əsərin nəşrin rəsmi saytındakı linki:
https://journals.uran.ua/tarp/article/view/352898
Xülasə:
The
research shows the results of the effect of preliminary enzymatic treatment of
dogwood berries, black elderberry, hawthorn, barberry and raspberry on juice
yield and extraction of valuable chemical compounds and nutrients into juice.
The objects of the research were the technology for enzymatic extraction of
dogwood berries, black elderberries, hawthorn berries, barberries, and
raspberries. Enzyme preparations with pectolytic and gluconolytic activity were
also investigated. The enzymes included Pectinex BE XXL, Pectinex Yieldash
Extra, Amylase AG 300 L, and Fructozym P. Additional preparations used in the
research were Rapidaza CR, Bryuzaym BGX, Laminex Super, Selloviridin Q20X,
Sellokyuks-A Extra, and Enzerzim XT. The experiment used modern photometric,
thermogravimetric, refractometric, potentiometric, chromatographic and other
methods of analysis. It was established that the use of a composition of enzyme
preparations with pectolytic and glucanolytic action Pectinex BE XXL, Amylase
AG 300 L, Rapidaza CR, Sellokyuks-A contributes to an increase in the yield of
unclarified juices by an average of 6.8–9.4% compared to the control samples.
In this case, the most effective are the use of Fructosym P, Pectinex BE XXL
and Amylase AG300L, and when using multienzyme complexes, MFK-I and MFK-II
turned out to be more effective, each consisting of a mixture of two enzymes,
the juice yield increased by an average of 11.0–14.4% or 1.19–1.29 times
compared to the control. The use of the enzyme preparation composition allows
to increase the yield of valuable natural components and functional food
ingredients in the juice – total sugars by 1.05–1.23 times, organic acids by
1.04–1.24 times, pectin substances by 1.06–1.31 times, ash substances by
1.19–1.33 times, vitamin C by 1.18–1.38 times. The extraction of natural
antioxidants and preservatives increases the nutritional value of the juice and
improves its technological properties.