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Authors: Masimzhan Velyamov 1 ; Lyudmila Kurasova 1 ; Shukhrat Velyamov 1 ; Sanavar Azimova 2 and Aziza Tagaeva 1

Affiliations: 1 LLP "Kazakh Research Institute of Processing and Food Industry" Almaty, Republic of Kazakhstan ; 2 Almaty Technological University, Almaty, Republic of Kazakhstan

Keyword(s): 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 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 val ue 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. (More)

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Paper citation in several formats:
Velyamov, M.; Kurasova, L.; Velyamov, S.; Azimova, S. and Tagaeva, A. (2022). Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties. In Proceedings of the 5th International Scientific Congress Society of Ambient Intelligence - ISC SAI, ISBN 978-989-758-600-2, pages 265-272. DOI: 10.5220/0011351800003350

@conference{isc sai22,
author={Masimzhan Velyamov. and Lyudmila Kurasova. and Shukhrat Velyamov. and Sanavar Azimova. and Aziza Tagaeva.},
title={Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties},
booktitle={Proceedings of the 5th International Scientific Congress Society of Ambient Intelligence - ISC SAI,},
year={2022},
pages={265-272},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011351800003350},
isbn={978-989-758-600-2},
}

TY - CONF

JO - Proceedings of the 5th International Scientific Congress Society of Ambient Intelligence - ISC SAI,
TI - Study of Zoned Fruit and Vegetable Products for the Development of Products with Functional and Bioecological Properties
SN - 978-989-758-600-2
AU - Velyamov, M.
AU - Kurasova, L.
AU - Velyamov, S.
AU - Azimova, S.
AU - Tagaeva, A.
PY - 2022
SP - 265
EP - 272
DO - 10.5220/0011351800003350