Товарознавча оцінка редьки різних господарсько-ботанічних сортів та формування якості продуктів її переробки: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.15 – товарознавство харчових продуктів

Abstract

Комплексно досліджено хімічний склад та харчову цінність редьки 8 господарсько-ботанічних сортів, поширених в Україні. Установлено сортову специфічність вмісту летких речовин та контамінантів. Розроблені критерії якості редьки, за допомогою яких здійснено розподіл її сортів за доцільними напрямками використання. На підставі маркетингових досліджень споживних переваг сформовані органолептичні характеристики маринованої, квашеної продукції та цукатів. За допомогою математичного моделювання розроблено рецептурний склад продуктів переробки редьки із заданими органолептичними та відповідними фізико-хімічними показниками. Комплексно досліджено органолептичні, фізико-хімічні, мікробіологічні характеристики, показники харчової цінності та безпечності нових продуктів. Визначено зміни показників якості розроблених продуктів у процесі зберігання, установлено терміни та умови їх зберігання. Доведено соціальну та економічну ефективність нової продукції. На нові продукти переробки редьки розроблено проект нормативної документації, одержано 5 патентів України на корисну модель. Результати досліджень упроваджено у виробництво та навчальний процес.

Hapontseva O. V. Merchandising assessment of various economic and botanical varieties of radish and its processing products quality forming. – Manuscript. Thesis for Candidate Degree of Technical Sciences by Specialty 05.18.15 –Science of Food Commodities.–Kharkiv State University of Food Technology and Trade of the Ministry of Education and Science of Ukraine, Kharkiv, 2017. Chemical composition and nutritional value of radish of 8 economic and botanical varieties are common in Ukraine were comprehensively studied. Since the amount of proteins is 1,21...1,76%, cellulose – 1,06...1,33%, fat – not more than 0,15%. The variety Sertse Drakona has the highest carbohydrate content (6,05%). It is determined that the high nutritional value of radish is caused by large amounts of vitamin C (24,2...34,2 mg/100 g) and minerals. For the first time the varietal characteristics of radish volatile substances component composition are determined. Volatile substances are presented by aldehydes, ketones, alcohols, organic acids, esters, terpenes, hydrocarbons, sulfur and aromatic compounds, the total mass of which is 23,74…1605,94 mg/kg. It is found that different flavouring and aromatic properties of radish are caused namely by qualitative and quantitative composition of its volatile fraction. Radish contains flavonoids (catechins, flavonols and leukoanthocyanins). The variety Sertse Drakona contains the largest number of flavonoids, 365 mg/100 g of anthocyanins are also identified in the composition of this variety. Varieties Chorna Zymova Skvyrska, Marushka, Troiandova and Sertse Drakona have antioxidant ability (0,133…1,915 mg/ml). It is investigated that radish Marhelanska is characterized by heightened nitrates accumulation ability (1136 mg/kg). It is shown that all samples of root vegetables don’t exceed the limiting allowable content of nitrates, pesticides, heavy metals salts and radionuclides. It is established that the most of nitrates and radionuclides accumulate in unhardened parenchyma of root vegetable and heavy metal salts accumulate in periderm. It is proved that all varieties of radish have patulin contamination resistance. The method of reducing nitrates and stabilization of radish pigment complex by soaking in solution of KCl (1,5 ... 2,0%) and C6H8O6 (2,0…3,0%) for 10 ... 20 min. is elaborated. It provides the nitrate concentration reduction at 82,0% and preservation of catechins to 94,9%, leukoanthocyanins – 97,3%, flavonols – 95,1% anthocyanins – 97,0% from the initial content in the raw material. The criteria of quality (quantity of volatile, pectin and solids substances; sugars, vitamin C, and nitrates content; hardness of plant tissue) were determined in order to reasonable use of radish varieties. According to these criteria root vegetables are divided into four groups: the production of pickled radish; production of fermented radish; candied radish; consumption of fresh radish. «Tastefully profiles» of pickled, fermented and candied food products are formed on the base of market research, it provides substantiated choice of flavouring and aromatic ingredients and development of innovative organic radish processing food products with desired characteristics and these food products will be competitive and popular among consumers. Receipt composition of radish processing products with desired organoleptic and relevant physical and chemical indices is developed with use of mathematical modeling. Organoleptic, physical and chemical, microbiological characteristics, indices of nutritional value and safety of new food products were researched. The changes of quality indices of the developed products during storage were determined, consumer packing was confirmed, warranty terms and conditions of storage were ascertained. Recommended selling price per kg of new products was calculated (pickled radish – 59,75 hryvnas, fermented radish – 30,80 hryvnas, candied radish – 42,95 hryvnas). Expected revenue per 1000 kg of sold products is 3,4...6,5 thousand of hryvnas. Evaluation of scientific development potential as the object of commercialization proved high level of efficiency (39,79 points from possible 48 points). Draft of normative documentation was elaborated for new radish processing products; 5 patents of Ukraine for utility model were obtained. The research results are introduced into production and educational process.