Интернаука №16 (часть3) 2020 - [31]

pectin was obtained in the laboratory, from local au-is recommended as an additive in food products to give

tumn apple varieties - "Almaty Aport", by the method of them detoxifying properties. Thus, pectin and pectin-TU 9199-012-01014470-04.

containing products can be attributed to therapeutic and

As a fruit storage device, pre-processed (0.25 - 0.3

preventive nutrition.

mm) pieces of apple varieties - "Almaty Aport" were Pectin not only forms a jelly consistency, but also

used.

has radioprotective and detoxifying properties, and,

Apple pectin was introduced before fermentation,

therefore, belongs to multifunctional additives [1, p.

according to the recipe below, its use does not require 15].

significant changes in the technological process.

Pectin has acquired special significance recently,

The insolubility of pectin in systems with a high

when it was found that it has the ability to form

sugar content allows to prepare a dispersion of pectin insoluble complexes, remove toxic metals from the

without its clumping in a concentrated sugar solution, human body and long-lived (with a half-life of several for this purpose, the pectin was previously dissolved in

decades) isotopes of Sr, Ce. In addition, pectin is able to

hot water at a temperature of 70°C with constant stirring

absorb and remove from the body biogenic toxins,

for 30 minutes and was added to the recipe.

xenobiotics,

anabolics,

metabolic

products

and

The formation of a specific sour-milk taste and ar-

biologically harmful substances that accumulate in the omatic substances are formed during the fermentation

body. It is recognized in most countries as a valuable and maturation of the product, and also depends on the

food ingredient that has no restrictions on use [2, p. 30].

composition of bacterial starter cultures and added in-The analysis of literary sources shows that among

gredients.

the many problems currently facing humanity, one of

The results of the study of organoleptic properties

the first places is occupied by the problem of

of finished products are given in profilagram-1. At a environmental

pollution

with

various

chemical

concentration of pectin in the amount of 1%, as in the substances-products of technogenesis, among which a

control, there is a separation of phases and with an significant place is occupied by heavy metals [3, p. 55].

increase in temperature, the process goes faster. When In this regard, in this research work, we considered the

the concentration of pectin is 2% and 3%, milk

use of apple pectin in the production of yogurt, in order

fractionation does not occur, the mixture becomes

to structure and detoxify the properties of this raw viscous and homogeneous.

material.

The duration and temperature of the fermentation

The research paper examines the influence of apple

process, as well as the acidity of the product are

pectin on the quality of yoghurts introduced during their

important factors that affect the consistency of yogurt.

production in order to form such specific features as The duration of fermentation of milk is usually set by structure, consistency, viscosity, appearance, and taste.

increasing the acidity, viscosity or strength of the

40

Журнал «Интернаука»

№ 16 (145), часть 3, 2020 г.

resulting clot, which also depends on the added

the ability of proteins to form spatial structures, retain ingredients. This is confirmed by our studies, where

moisture, and so on.

there was a separation of phases into a liquid

In this regard, at the next stage, it was advisable to

consistency and a clot sludge (1-sample), which was not

study the effect of pectin on the acidity of the product observed in 2nd and 3rd samples. The nature of the clot is

during fermentation (diag.-1).

determined by the level of accumulation of lactic acid, 180

160

140

120

360 min

100

180 min

80

60 min

60

40

20

0

Control

1-simple

2-simple

3-simple

Diagram 1. Influence of apple pectin on the acid formation process

The results of the study the effect of added pectin Acidity also affects the viscosity of pectin solutions.

on the acidity of product shows that when adding apple

The viscosity of the pectin solution can be used to de-pectin in amount of 1-3 %, the acidity increased in 2

termine its thickening and moisture-retaining properties.

hours to 3.2% and 16.1 %, respectively and to 5.3% and

The accumulation of lactic acid during lactic acid

21.3%, respectively in 8 hours in comparison to the con-

fermentation of sugars is essential for the formation of a

trol sample.

protein clot that determines the consistency of yogurt.

The speed of the fermentation process is affected by

The resulting lactic acid reduces the negative charge of

fermentable sugars in the raw material, so the test sam-