International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)

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Research of Composition and Properties of Pumpkin Pomace as Functional Food Ingredient

Authors
N M Derkanosova, O A Vasilenko, O V Peregonchaya, S A Sokolova, I I Zajceva, I N Ponomareva, S A Shelamova
Corresponding Author
O A Vasilenko
Available Online December 2018.
DOI
10.2991/agrosmart-18.2018.144How to use a DOI?
Keywords
food fibers, functional nutrition ingredient, pumpkin pomace, apple pomace, common quince pomace
Abstract

Food fibers are considered as nutrients, deficiency of which in a diet is pointed out in numerous studies. It is recommended to introduce both raw materials rich in cellulose, pectin, hemicelluloses, and isolated dietary fibers in the formulation of food products as sources of food fiber. On the basis of studies of organoleptic, physicochemical, functional, and technological characteristics, it was proposed to use pomace of pulp of pumpkin, apples, and common quince as a source of food fiber, which are secondary products of the technology of direct-pressed juice. Qualitative determination of the composition of food fibers was carried out using the method of infrared adsorption spectroscopy. Based on the results of research, it was found that a basis of food fibers is formed by cellulose. At the same time, pectin substances and nitrogen-containing vitamins, amino acids and peptides are present in the composition of the pomace. With varying degrees of efficiency, food fibers from apples, common quince and pumpkin can act as phytosorbents of heavy metals and radioactive nuclides.

Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
Series
Advances in Engineering Research
Publication Date
December 2018
ISBN
978-94-6252-630-3
ISSN
2352-5401
DOI
10.2991/agrosmart-18.2018.144How to use a DOI?
Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - N M Derkanosova
AU  - O A Vasilenko
AU  - O V Peregonchaya
AU  - S A Sokolova
AU  - I I Zajceva
AU  - I N Ponomareva
AU  - S A Shelamova
PY  - 2018/12
DA  - 2018/12
TI  - Research of Composition and Properties of Pumpkin Pomace as Functional Food Ingredient
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 771
EP  - 775
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.144
DO  - 10.2991/agrosmart-18.2018.144
ID  - Derkanosova2018/12
ER  -