The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade

Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological...

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Autores principales: Olga Belozertseva, Lyazzat Baibolova, Yuliya Pronina, Alberto Cepeda, Dinara Tlevlessova
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RU
UK
Publicado: PC Technology Center 2021
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spelling oai:doaj.org-article:f9942c25f9624e6f823649650465ae792021-11-04T14:15:33ZThe study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade1729-37741729-406110.15587/1729-4061.2021.241526https://doaj.org/article/f9942c25f9624e6f823649650465ae792021-10-01T00:00:00Zhttp://journals.uran.ua/eejet/article/view/241526https://doaj.org/toc/1729-3774https://doaj.org/toc/1729-4061Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the productOlga BelozertsevaLyazzat BaibolovaYuliya ProninaAlberto CepedaDinara TlevlessovaPC Technology Centerarticlecritical control pointsmarmalade-pastila productsvitamin creducing substancesTechnology (General)T1-995IndustryHD2321-4730.9ENRUUKEastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 20-28 (2021)
institution DOAJ
collection DOAJ
language EN
RU
UK
topic critical control points
marmalade-pastila products
vitamin c
reducing substances
Technology (General)
T1-995
Industry
HD2321-4730.9
spellingShingle critical control points
marmalade-pastila products
vitamin c
reducing substances
Technology (General)
T1-995
Industry
HD2321-4730.9
Olga Belozertseva
Lyazzat Baibolova
Yuliya Pronina
Alberto Cepeda
Dinara Tlevlessova
The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
description Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product
format article
author Olga Belozertseva
Lyazzat Baibolova
Yuliya Pronina
Alberto Cepeda
Dinara Tlevlessova
author_facet Olga Belozertseva
Lyazzat Baibolova
Yuliya Pronina
Alberto Cepeda
Dinara Tlevlessova
author_sort Olga Belozertseva
title The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
title_short The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
title_full The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
title_fullStr The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
title_full_unstemmed The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
title_sort study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade
publisher PC Technology Center
publishDate 2021
url https://doaj.org/article/f9942c25f9624e6f823649650465ae79
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