ЭлБиб

þò êàáà÷îê, ðåïà, à íàèáîëüøåé àíòèîêñèäàíòíîé

àêòèâíîñòüþ — ïåðåö æåëòûé, òîìàò, à ñðåäè ïîëó-

ôàáðèêàòîâ ëèäåðû òîìàòíûé è òûêâåííûé êîí-

öåíòðàòû. Â ñâÿçè ñ ÷åì ðåêîìåíäóåòñÿ èñïîëüçî-

âàòü äàííûå îáðàçöû ïðîäóêòîâ â êà÷åñòâå äîáàâîê

àíòèîêñèäàíòíîãî äåéñòâèÿ ïðè ïðèãîòîâëåíèè èç-

äåëèé ñ ïðîôèëàêòè÷åñêèì è îçäîðàâëèâàþùèì

äåéñòâèåì, à òàê êàê îâîùè ÿâëÿþòñÿ íàòóðàëüíûì

èñòî÷íèêîì àíòèîêñèäàíòîâ, îíè ìîãóò ïðèìå-

íÿòüñÿ â ïèùåâîé ïðîìûøëåííîñòè äëÿ «òîðìîæå-

íèÿ» ïðîöåññîâ îêèñëåíèÿ êàê â îðãàíèçìå ÷åëî-

âåêà, òàê è â ïðîäóêòàõ ïèòàíèÿ, èçãîòîâëåííûõ íà

æèðîâîé îñíîâå.

Ë è ò å ð à ò ó ð à

Roginsky, V.

Review of methods to determine chain-

breaking antioxidant activity in food / V.Roginsky, E.A.Lissi. //

Food Chem. – 2005. – V. 92. – ¹ 92. – P. 235–254.

Talcott, S.T

. Antioxidant changes and sensory properties

of carrot puree processed with and without periderm tissue /

S.T.Talcott, L.R.Howard, C.H.Brenes. // J. Agr. and Food

Chem. – 2000. – V. 48. – ¹ 4. – P. 1315–1321.

Podsedek, A

. Antioxidative capacity of tomato products /

A.Podsedek, D.Sosnowska, B.Anders. // Eur. Food Res. and

Technol. – 2003. – V. 217. – ¹ 4. – P. 296–300.

Sun, T.

Evaluation of the antioxidant activity of asparagus,

broccoli and their juices / T.Sun, J.R.Powers, J.Tang. // Food

Chem. – 2007. – V. 105. – ¹ 1. – P. 101–106.

Kumar, R.M.

Antioxidant potential, anti-proliferative

axctivities, and phenolic content in water-soluble fraction of

some commonly comsumend vegetables: Effects of thermal

treatment / R.M.Kumar, M.Takenaka, S.Isobe, T.Tsushids. //

Food Chem. – 2007. – V. 103. – ¹ 1. – P. 106–114.

6. Antioxidant activity of some phenolic constituents from

green pepper (Piper nigrum L.) and fresh nutmeg mace

(Myristica fragrans) / S.Chatterjee [et al.] . // Food Chem. –

2007. – V. 101. – ¹ 2. – P. 515–523.

Gil, M. I.

Effect of postharvest storage processing on the

antioxidant constituents (flavonoids and vitamin C) of fresh-

cut spinach / M.I.Gil, F.Ferreres, F.A.Tomas-Barberan //

J. Agr. and Food Chem. – 1999. – V. 47. – ¹ 6. –

P. 2213–2217.

Sun, T.

Antioxidant activities of buckwheat extracts /

T.Sun,

Ch.Ho

. // Food Chem. – 2005. – V. 90. – ¹ 4. –

P. 743–749.

Kim, S.

Changes in FA composition and antioxidative

activity of pigment extracts from Korean red pepper powder

(Capsicum annuum L.) due to processing conditions / S.Kim,

I.J.Park, I.K.Hwang // J. Amer. Oil. Chem. Soc. – 2002. –

V. 79. – ¹ 12. – P. 1267–1270.

ХРАНЕНИЕ И ПЕРЕРАБОТКА СЕЛЬХОЗСЫРЬЯ, № 1, 2012

Äëÿ êîíäèòåðñêèõ èçäåëèé î÷åíü âàæíû äëèòåëü-

íûå ñðîêè ãîäíîñòè è ñîõðàíåíèå ïðè ýòîì âûñîêî-

ãî êà÷åñòâà ïðîäóêòà (îñîáåííî àêòóàëüíî äëÿ ïîìà-

äû, ïðåäñòàâëÿþùåé ñîáîé äâóõôàçíóþ äèñïåðñíóþ

ñèñòåìó). Îáûêíîâåííàÿ ïîìàäà èç ñàõàðíîãî ïåñêà,

ïàòîêè è âîäû áûñòðî âûñûõàåò. Èçìåíÿÿ õèìè÷åñ-

êèé ñîñòàâ äàííîãî èçäåëèÿ ââåäåíèåì â ðåöåïòóðó

ìîëî÷íûõ, îâîùíûõ è ôðóêòîâûõ äîáàâîê, ìîæíî

äîáèòüñÿ çàìåäëåíèÿ âûñûõàíèÿ.

Öåëü íàñòîÿùåãî èññëåäîâàíèÿ — îïðåäåëåíèå

ôîðì ñâÿçûâàíèÿ âëàãè, ñîîòíîøåíèÿ ñâîáîäíîé è

ñâÿçàííîé âëàãè ïðè èçìåíåíèè õèìè÷åñêîãî ñîñòà-

âà ñàõàðíîé ïîìàäû.

Â ïîìàäó äîáàâëÿëè øðîò àìàðàíòà — ïðîäóêò

ïåðåðàáîòêè ñåìÿí àìàðàíòà ïðè ýêñòðàêöèè ìàñ-

ëà. Øðîò àìàðàíòà ñîäåðæèò ìíîãî âûñîêîìîëåêó-

ëÿðíûõ ñîåäèíåíèé (áåëêè, êëåò÷àòêà, ïåêòèíî-

âûå âåùåñòâà).

Õàðàêòåð ñâÿçûâàíèÿ âëàãè â ïîìàäå îïðåäåëÿëè

ìåòîäîì íåèçîòåðìè÷åñêîãî àíàëèçà íà äåðèâàòî-

ãðàôå ñèñòåìû «Ïàóëèê-Ïàóëèê Ýðäåè» â àòìîñôåðå

âîçäóõà ñ ïîñòîÿííîé ñêîðîñòüþ íàãðåâà 3 °Ñ/ìèí.

Èñïûòàíèÿ ïðîâîäèëè â êâàðöåâûõ òèãëÿõ, îáùàÿ

ìàññà íàâåñêè ñîñòàâëÿëà 510 ìã, â êà÷åñòâå ýòàëîíà

èñïîëüçîâàëè îêñèä àëþìèíèÿ (Al

). Ïðè íàãðåâå

ôèçèêî-õèìè÷åñêèå ïîêàçàòåëè ïîìàäû çíà÷èòåëü-

íî èçìåíÿþòñÿ, âûñâîáîæäàåòñÿ âîäà, îïðåäåëÿþ-

ùàÿ õàðàêòåð ïðîòåêàþùèõ â ïðîäóêòå ïðîöåññîâ. Â

ðåçóëüòàòå èñïàðåíèÿ âëàãè è ðàçëîæåíèÿ óãëåâîäîâ

ìàññà íàâåñêè óìåíüøàåòñÿ íà 82–90 %.

Íà ðèñ. 1 è 2 ïðåäñòàâëåíû äåðèâàòîãðàììû îá-

ðàçöîâ ñàõàðíîé ïîìàäû áåç øðîòà àìàðàíòà (êîí-

òðîëü) è ñî øðîòîì àìàðàíòà (5 % øðîòà àìàðàíòà).

Íà äåðèâàòîãðàììå ñàõàðíîé ïîìàäû áåç äîáàâêè

îò÷åòëèâî âèäíû äâà ýíäîòåðìè÷åñêèõ ìèíèìóìà

(êðèâàÿ ÄÒÀ — äèôôåðåíöèàëüíî-òåðìè÷åñêèé

àíàëèç — êðèâàÿ, ðåãèñòðèðóþùàÿ âîçìóùåíèÿ ìè-

êðîòîêîâ òåðìîïàðû âî âðåìåíè) â èíòåðâàëå òåìïå-

ðàòóð 75...105 °Ñ (I) è 128...168 °Ñ (II), òîãäà êàê

íà äåðèâàòîãðàììå ïîìàäû, ñîäåðæàùåé 5 % øðî-

òà àìàðàíòà, èõ òðè: â èíòåðâàëå 80...102 °Ñ (I),

110...132 °Ñ (II) è 160...186 °Ñ (III).

Ïðîÿâëåíèå ýíäîòåðìè÷åñêèõ ýôôåêòîâ ñâèäå-

òåëüñòâóåò î íàëè÷èè â ïîìàäå ðàçëè÷íûõ ôîðì âëà-

ãè. 1-é ýíäîòåðìè÷åñêèé ýôôåêò â îáîèõ îáðàçöàõ

ïîìàäû èìååò ïîëîãèé õîä è íàèìåíåå âûðàæåí.

Ýòîò ïèê îòðàæàåò èñïàðåíèå ñâîáîäíîé âëàãè (ìå-

ÓÄÊ 664.143

Из чение форм связывания вла и в помаде

со шротом амаранта

Ñ.Ä.ÕÀÑÀÍÎÂÀ; ä-ð òåõí.íàóê Ç.Ã.ÑÊÎÁÅËÜÑÊÀß

Ìîñêîâñêèé ãîñóäàðñòâåííûé óíèâåðñèòåò ïèùåâûõ ïðîèçâîäñòâ

Êëþ÷åâûå ñëîâà:

âëàæíîñòü, ïîìàäà, ñâÿçàííàÿ âëàãà,

òåðìîãðàâèìåòðèÿ, õðàíåíèå, øðîò àìàðàíòà.

Keywords:

humidity, lipsticks, moisture-related, thermo-

gravimetry, storage, meal amaranth.

Электронная Научная СельскоХозяйственная Библиотека