Abstract

One of the negative trends in current nutrition is an increased consumption of refined foods with a low content of useful nutrients and antioxidants and an abundance of oxidation accelerators. Fruit paste and jelly have a relatively low energy value, compared to other confectionery products. Along with this fact, they also have gelling agents and fruit raw materials in their composition, which can classify them as diet food. This paper presents a comprehensive approach to developing a technology for producing fruit jelly with an improved carbohydrate profile. For that, we used viburnum and orange puree, a valuable natural plant material, as a source of carbohydrates, and fructose, as a sugar substitute. The qualimetric model created from the tasting data was used to select the optimal proportions of the main ingredients, viburnum and orange puree, as 25:75 and 75:25. The comparative assessment of antioxidant capacity (AOC) showed that the sample with the 75:25 ratio of viburnum to orange puree had an AOC of 22.33 μmol TEq/g. It was twice as high as AOC of the 25:75 ratio sample. With a glycaemic index of 29.2, this fruit jelly can be recommended as a diet food with preventative properties.

Keywords

Fruit paste, fruit jelly, diet foods, qualimetric modelling, coefficient of concordance, chi-squared test, an-tioxidant capacity

REFERENCES

1. James P.T., Rigby N., and Leach R. The obesity epidemic, metabolic syndrome and future prevention strate- gies. European Journal of Preventive Cardiology, 2004, vol. 11, no. 1, pp. 3–8. DOI: https://doi.org/10.1097/01. hjr.0000114707.27531.48.
2. Chumakova G.A., Veselovskaya N.G., Gritsenko O.V., and Ott A.V. Metabolic syndrome: challenging and unresolved issues. Russian Journal of Cardiology, 2014, vol. 19, no. 3, pp. 63–71. (In Russ.). DOI: http://doi.org/10.15829/1560- 4071-2014-3-63-71.
3. Savenkova T.V., Soldatova E.A., Kiseleva T.L., Glazkova I.V., and Zhilinskaya N.V. The role of the food industry in dietetic therapy of the population. Specialized confectionery diabetic food. Problems of Nutrition, 2015, vol. 84, no. 6, pp. 107–115. (In Russ.).
4. Tutelʹyan V.A. and Smirnova E.A. Rolʹ pishchevykh mikroingredientov v sozdanii sovremennykh produktov pitaniya [The role of food microingredients in the creation of modern food products]. In: Tutelʹyan V.A. and Nechaev A.P. (eds) Pishchevye ingredienty v sozdanii sovremennykh produktov pitaniya [Food ingredients in the creation of modern food products]. Moscow: DeLi plyus Publ., 2014, pp. 10–24. (In Russ.).
5. Casala E., Matthys C., Péter S., et al. Monitoring and addressing trends in dietary exposure to micronutrients through voluntarily fortified foods in the European Union. Trends in Food Science and Technology, 2014, vol. 37, no. 2, pp. 152–161. DOI: https://doi.org/10.1016/j.tifs.2014.03.001.
6. Mozaffarian D. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: A comprehensive re- view. Circulation, 2016, vol. 133, no. 2, pp. 187–225. DOI: https://doi.org/10.1161/CIRCULATIONAHA.115.018585.
7. Oliviero T.A., Verkerk R. and Dekker M. Research approach for quality based design of healthy foods: Dried broc- coli as a case study. Trends in Food Science & Technology, 2013, vol. 30, no. 2, pp. 178–184. DOI: https://doi. org/10.1016/j.tifs.2013.01.005.
8. Ronteltap A., Sijtsema S.J., Dagevos H., and de Winter M.A. Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context. Appetite, 2012, vol. 59, no. 2, pp. 333–340. DOI: https://doi.org/10.1016/j. appet.2012.05.023.
9. Tabatorovich A.N. Problems of developing and maintaining a quality marmelade of jelly. Sibirskiy torgovo-ehkonomi- cheskiy zhurnal [Siberian Trade and Economic Journal], 2012, no. 15, pp. 116–120. (In Russ.).
10. Baturina N. and Petrova L. New Types of Non-Traditional Cupcake with Additives of Vegetable Raw Materials. Prob- lemy ehkonomiki i upravleniya v torgovle i promyshlennosti [Problems of economics and management in commerce and industry], 2014, vol. 8, no. 4, pp. 61–68. (In Russ.).
11. Kochetkova A.A., Vorobyova V.M., Vorobyova I.S., et al. Theoretical and practical aspects of development of biscuits with a modified carbohydrate profile for patients with type 2 diabetes. Problems of Nutrition, 2015, vol. 84, no. 6, pp. 122–131. (In Russ.).
12. Vorobʹeva V.M., Kochetkova A.A., Savenkova T.V., et al. Nekotorye aspekty tekhnologii polucheniya marmelada s modifitsirovannym uglevodnym profilem [Some aspects of the technology for producing fruit jelly with an improved carbohydrate profile]. Problems of Nutrition, 2016, vol. 85, no. S2, pp. 135. (In Russ.).
13. Bednyh B.S., Gapparov M.M.-G., Nikolskaya G.V., et al. Carbohydrate ingredients in the baby foods. Dairy industry, 2014, no. 12, pp. 65–67. (In Russ.).
14. Tsyganova T.B. Kompleksnyy podkhod k razrabotke funktsionalʹnykh khlebobulochnykh i konditerskikh izdeliy [An integrated approach to the development of functional bakery and confectionery products]. Materialy IV Mezh- dunarodnoy nauchno-prakticheskoy konferentsii “Khlebobulochnye, konditerskie i makaronnye izdeliya XXI veka” [Proceedings of the IV International Scientific and Practical Conference “Bakery, Confectionery, and Pasta in the 21st Century”]. Krasnodar, 2009, pp. 27–30. (In Russ.).
15. Krasulya O.N., Nikolaeva S.V., Tokarev A.V., Krasnov A.E., and Panin I.G. Modelirovanie retseptur pishchevykh pro- duktov i tekhnologiy ikh proizvodstva: teoriya i praktika: Uchebnoe posobie [Modeling recipes of food products and their production technologies: theory and practice: Tutorial]. St. Petersburg: GIORD Publ., 2015. 320 p. (In Russ.).
16. Savenkova T.V. Questions of Ensure Safety and Quality in the Implementation of Innovative Solutions. Confectionary manufacture, 2013, no. 6, pp. 6–8. (In Russ.).
17. Rop O., Reznicek V., Valsikova M., et al. Antioxidant Properties of European Cranberrybush Fruit (Viburnum opu- lus var. edule). Molecules, 2010, vol. 15, no. 6, pp. 4467–4477. DOI: https://doi.org/10.3390/molecules15064467.
18. Popova E.I., Khromov N.V., and Vinnitskaya V.F. Biokhimicheskaya otsenka sortoobraztsov kaliny i perspektivy ee ispolʹzovaniya v proizvodstve produktov funktsionalʹnogo pitaniya [Biochemical assessment of viburnum varietal samples and prospects for its use in the production of functional foods]. Scientific bulletins of the Belgorod State Uni- versity. Series: Natural Sciences, 2012, vol. 140, no. 21–1, pp. 127–131. (In Russ.).
19. Ỏzbek K., Gündoğdu M., Keskin N., and Kaya T. Some Physical and Chemical Characteristics of Gilaburu (Viburnum opulus L.). Fruits in Erzincan Region. Iḡdir University Journal of the Institute Science and Technology, 2011, vol. 4, no. 1, pp. 9–14.
20. Gilaboru – Gilaburu Meyvesini Tanıyalım. Available at: http://gilaboru.com/. (accessed June, 22 2017).
21. Mykots L.P., Romantseva N.A., and Gushchina A.V. Izuchenie fiziko-khimicheskikh svoystv pektina, vydelennogo iz plodov kaliny obyknovennoy (Viburnum opulus L.) [Studying the physicochemical properties of pectin from vi- burnum fruits (Viburnum opulus L.)]. Scientific bulletins of Belgorod State University. Series: Medicine. Pharmacia, 2013, vol. 147, no. 4, pp. 233–235. (In Russ.).
22. Altun M.L., Ozbek H., Gitoglu G.S., et al. Hepatoprotective and hypoglycemic activities of Viburnum opulus L. Tur- kich Journal of Pharmaceutical Sciences, 2010, vol. 1, no. 7, pp. 35–48.
23. Cesoniene L., Daubaras R., Vencloviene J., and Viskelis P. Biochemical and agro-biological diversity of Viburnum op- ulus genotypes. Central European Journal of Biology, 2010, vol. 5, no. 6, pp. 864–871. DOI: https://doi.org/10.2478/ s11535-010-0088-z.
24. Tefikova S.N., Nikitin I.A., and Allilueva N.M. Produkty pererabotki kaliny obyknovennoy v tekhnologiyakh pish- chevykh produktov funktsionalʹnogo naznacheniya [Viburnum-derived products in functional food technologies]. Materialy IX Mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy 20-letiyu spetsialʹnosti “Tekh- nologiya produktsii i organizatsiya obshchestvennogo pitaniya” [Proceedings of the IX International Scientific and Practical Conference dedicated to the 20th anniversary of the programme “Technology and Organisation of Public Catering”]. Saratov, 2015, pp. 406–409. (In Russ.).
25. Mirzoev G.S., Osmanov T.R., and Samedov Eh.A. Ehkspertiza pokazateley kachestva tsitrusovykh plodov (limonov i mandarinov), realizuemykh v torgovoy seti [Examining quality indicators of citrus fruits (lemons and tangerines) sold in retail chains]. Herald of Science and Education, 2016, vol. 19, no. 7, pp. 30–32. (In Russ.).
26. Tutelʹyan V.A. Khimicheskiy sostav i kaloriynostʹ rossiyskikh produktov pitaniya [Chemical composition and energy value of Russian food]. Moscow: DeLi plus, 2012, 283 p. (In Russ.).
27. Andreeva V.Yu., Isaykina N.V., Tsybukova T.N., and Petrova E.V. The study of the elemental composition of fruits of Viburnum Opulus L. and Sorbus Aucu-Paria L. various modern methods. Chemistry of plant raw material, 2016, no. 1, pp. 177–180. (In Russ.). DOI: https://doi.org/10.14258/jcprm.201601893.
28. Plekhanova E.A., Bannikova A.V., and Ptichkina N.M. Development of technology and compositions of milk dessertswith dietary purposes. Food Processing: Techniques and Technology, 2013, vol. 30, no. 3, pp. 53–57. (In Russ.).
29. Borisova L.V., Dimitrov V.P., and Zubrilina E.M. Metody statisticheskogo analiza v upravlenii kachestvom [Methods of statistical analysis in quality management]. Rostov-on-Don: Don State Technical University Publ., 2014. 113 p. (In Russ.).
30. Yashin Ya.I., Ryzhnyov V.Yu., Yashin A.Ya., and Chernousova N.I. Prirodnye antioksidanty – nadezhnaya zashchita cheloveka ot opasnykh bolezney i stareniya [Natural antioxidants as reliable protection from dangerous diseases and ageing]. Moscow: TransLit Publ., 2009. 122 p. (In Russ.).
31. Savvin P.N. and Bolotov V.M. Jelly marmalade antioxidatic properties research. Chemistry of plant raw material, 2008, no. 4, pp. 177–180. (In Russ.).