Advertisement

Production of Pumpkin Pectin Paste

  • Yuriy Sukhenko
  • Mikhailo MushtrukEmail author
  • Volodimir Vasyliv
  • Vladislav Sukhenko
  • Vladislav Dudchenko
Conference paper
Part of the Lecture Notes in Mechanical Engineering book series (LNME)

Abstract

The expediency of using vegetable-fruit pastes with a high content of pectin for the therapeutic and prophylactic nutrition of people and excretion of radionuclides, heavy metals and toxins is substantiated. The aim of the research is the development of a technology and a small-sized line for the production of concentrated pumpkin pectin pastes with preservation of plant nutrients that have the properties of removing radionuclides, heavy metals and toxins from the human body. Pectin pastes were made from the pumpkin sort Hybrid 75. In the experiments, a method for the preparation of pectin-containing pastes has been realized by hydrolyzing the plant material with the lactic acid and curd whey, which are simultaneously preserving agents. Technological operations for the production of the pectin-containing paste from pumpkin, optimized by the hydromodule of hydrolysis of the raw materials, the temperature, and the length of the process and the method of evaporation of the reaction mass, which provides better extraction of the complex of natural vitamins, tannins and sugars from the raw materials with pectin, more complete preservation of the native properties of the pectin substances, what helps to achieve the high quality of the finished product. The technology and the line for the production of pumpkin pectin pastes and other pectin-containing raw materials have been developed, what provide the preservation in the production of the native plant fruit properties. The developed technological and hardware-technological schemes of the pectin pastes production make it possible to organize their release in places close to the cultivation of raw materials and reduce transportation costs.

Keywords

Vegetable raw Vitamins Process Hydrolysis Technology Radioprotective properties Technological line 

References

  1. 1.
    Podkovko, O., Rashevskaya, T.: Butter paste with the high minerals content. Sci. Messenger LNU of Vet. Med. Biotechnol. 17(4), 100–104 (2015)Google Scholar
  2. 2.
    Sukhenko, Yu., Sukhenko, V., Mushtruk, M., Vasuliv, V., Boyko, Y.: Changing the quality of ground meat for sausage products in the process of grinding. Eastern Eur. J. Enterp. Technol. 411(88), 56–63 (2017)Google Scholar
  3. 3.
    Correa, M., Ferrero, C.: Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl. Starch Stärke 67(3–4), 338–347 (2015)CrossRefGoogle Scholar
  4. 4.
    Agudelo, A., Varela, P., Sanz, T., Fiszman, S.: Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model. Food Hydrocolloids 40, 203–213 (2014)CrossRefGoogle Scholar
  5. 5.
    Patent 10496A Ukraine IPC A23L1/06. Production method of pectin mouth. SOUTH. Sukhenko, O.I. Nokoz; claimants and patent holder Yu.G. Sukhenko, O.I. Nokoz—No. 94010114; claimed. 06/04/93; publ. 25.12.96, bul. No. 4Google Scholar
  6. 6.
    Sukhenko, Y., Sukhenko, V., Mushtruk, M., Litvinenko, A.: Mathematical model of corrosive-mechanic wear materials in technological medium of food industry. In: Advances in Design, Simulation and Manufacturing Proceedings of the International Conference on Design, Simulation, Manufacturing: The Innovation Exchange, DSMIE-2018, June 12–15, Sumy, Ukraine, 2018, Issue 1, pp. 498–507, Springer International Publishing AG. Part of Springer Nature (2018)Google Scholar
  7. 7.
    Torralbo, D., Batista, K., Di-Medeiros, M., Fernandes, K.: Extraction and partial characterization of Solanum lycocarpum pectin. Food Hydrocolloids 27, 378–383 (2012)CrossRefGoogle Scholar
  8. 8.
    Wicker, L., Kim, Y., Kim, M., Thirkield, B.: Pectin as a bioactive polysaccharide–Extracting tailored function from less. Food Hydrocolloids 42, 251–259 (2014)CrossRefGoogle Scholar
  9. 9.
    Popov, S., Ovodova, R., Golovchenko, V., Khramova, D., et al.: Pectic polysaccharides of the fresh plum Prunus domestica L. isolated with a simulated gastric fluid and their anti-inflammatory and antioxidant activities. Food Chem. 143,106–113 (2014)CrossRefGoogle Scholar
  10. 10.
    Cui, S., Chang, H.: Emulsifying and structural properties of pectin enzymatically extracted from pumpkin. LWT-Food Sci Technol, Academic Press 58, 396–403 (2014)CrossRefGoogle Scholar
  11. 11.
    Košťálová, Z., Hromádková, Z., Ebringerová, A.: Structural diversity of pectins isolated from the Styrian oil-pumpkin (Cucurbita pepo var. styriaca) fruit. Carbohydr Polym. 93, 163–171 (2013)CrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.National University of Life and Environmental Sciences of UkraineKievUkraine

Personalised recommendations