The possibilities of using rosehip fruits in the potable kissels technology

   Research on the development of the recipe and technology of potable kissels containing native biologically active substances through the use of rosehip fruits is presented. Five variants of new products from fresh and dried rosehips with the addition of sugar, potato starch, xanthan gum and citric acid were analyzed. It was found that the potable kissels containing at least 21.5 % fresh or 5.37 % dried rosehip fruits were the most appealing. The use of mechanoacoustic equipment in the manufacture of kissels leads to physical and chemical changes in the raw materials (partial destruction of the cell walls, the formation of new coloring substances, etc.), which positively affects the formation of organoleptic characteristics of new products, as well as reduces the technological operations of production and inhibits microorganisms. The consumption of 200 cm³ of new products provides the human body with at least 62% of the daily requirement for ascorbic acid and at least 66 % for β-carotene, as well as dietary fiber of at least 0.6 g and 11 mg of phenolic substances. The shelf life of rosehip potable kissels is 12 months in glass jars at 25 ° C and relative humidity of 75 % or higher and in a place protected from direct sunlight. On the basis of this research, normative and technical documentation for potable rosehip kissels was developed.

1. Akimov M. Yu., Bessonov V. V., Kodentsova V. M. Biological value of fruits and berries of Russian production. Voprosy pitaniya = Problems of nutrition, 2020, vol. 89, no. 4, pp. 220–232. (In Russian).

2. Salmanov M. M., Isrigova T. A., Salmanov K. M. Influence of ecological conditions and variety features on chemical and technological properties and quality of berry crops. Izvestiya Dagestanskogo gosudarstvennogo agrarnogo universiteta = Dagestan GAU Proceedings, 2020, no.1 (5), pp. 55–59. (In Russian).

3. Kokaeva F. F., Dzhatieva D. N. Study of dog rose (Rosa Majalis) chemical composition. Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta = Journal of Proceedings of the Gorsky SAU, 2018, vol. 55, no. 1, pp. 120–124. (In Russian).

4. Magomedova Z. M., Gasanova M. G. The study of the phytochemical composition of the rosehip. Vestnik Dagestanskogo gosudarstvennogo universiteta Seriya 1: Estestvennye nauki = Herald of Dagestan State University. Series 1. Natural Sciences, 2016, vol. 31, no. 2, pp. 54–59. (In Russian).

5. Petrova S. N., Ivkova A. V. Chemical composition and anitioxidant properties of species of the genus Rosa L. Khimiya rastitel'nogo syr'ya = Khimija Rastitel’nogo Syr’ja, 2014, no. 2, pp. 13–19. (In Russian).

6. Dubtsova G. N., Negmatulloeva R. N., Bessonov V. V. Composition and content of biologically active substances in rose hips. Voprosy pitaniya = Problems of nutrition, 2012, vol. 81, no. 6, pp. 84–88. (In Russian).

7. Patel S. Rose hip as an underutilized functional food: Evidence-based review. Trends in Food Science & Technology, 2017, no. 63, pp. 29–38. DOI: 10.1016/j.tifs.2017.03.001.

8. Skrypnik L., Chupakhina G., Feduraev P., Chupakhina N., Maslennikov P. Evaluation of the rose hips of Rosa canina L. and Rosa rugosa Thunb. as a valuable source of biological active compounds and antioxidants on the Baltic Sea coast. Polish journal of natural sciences, 2019, no. 34, pp. 395–413.

9. Morozova S. S., Bakumenko O. E., Tarasova V. V. Technology of kissel concentrates using natural sweeteners. Pishchevaya promyshlennost' = Food Industry, 2020, no. 6, pp. 13–18. (In Russian). DOI: 10.24411/0235-2486-2020-10058.

10. Maitakov A. L., Beryazeva L. N., Vetrova N. T., Plotnikov K. B. Production of granulated instant kissel based on whey and vegetable raw materials. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = News of institutes of higher education. Food technology, 2020, no. 2-3 (374-375), pp. 38–42. (In Russian). DOI: 10.26297/0579-3009.2020.2-3.10.

11. Snegireva A. V., Meleshkina L. E. Possibilities of using amaranth in the technology of grain kissels. Polzunovskii vestnik = Polzunovskiy vestnik, 2018, no. 2, pp. 60–64. (In Russian). DOI: 10.25712/ASTU.2072-8921.2018.02.011.

12. Plotnikov K. B., Popov A. M., Plotnikov I. B. Improving the line of instant starch soft drinks. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food Processing: Techniques and Technology, 2020, vol. 50, no. 1, pp. 96–105. (In Russian). DOI: 10.21603/2074-9414-2020-1-96-105.

13. Sokolov A. Yu., Akimova N. A. Managing the quality of concentrated kissels for professional nutrition. Vestnik Rossiiskogo ekonomicheskogo universiteta imeni G. V. Plekhanova = Vestnik of the Plekhanov Russian University of Economics, 2020, vol. 17, no. 6 (114), pp. 208–214. (In Russian). DOI: 10.21686/2413-2829-2020-6-208-214.

14. Shamova M. M., Avstrievskikh A. N., Vekovtsev A. A. The formulation and production technology development of cereal kissel. Lenten cereal kissel. Pivo i napitki = Beer and beverages, 2018, no. 1, pp. 26–29. (In Russian).

15. Singleton V. L., Orthofer R., Lamuela-Raventós R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in enzymology, 1999, no. 299, pp. 152–178. DOI: 10.1016/S0076-6879(99)99017-1.