Improving the technology of apple-pectin paste production
https://doi.org/10.47370/2072-0920-2025-21-2-51-62
Abstract
Introduction. The results of studies conducted in 2022…2023s on the fruits of apple varieties of different ripening periods: summer – Williams Pride and Melba, autumn – Gala, winter – Jonathan have been presented. The objects of the study were pomace from the fruits of zoned varieties. The goal of the research was to determine the optimal modes of processing apple pomace into puree products, allowing to achieve the maximum content of pectin substances.
The methods. The influence of the thermal action mode (70°C, 75°C, 80°C, 85°C) of apple pomace on the paste quality, as well as the duration (180…210 min) of processing was studied. A 5% sulfurous acid solution was used to accelerate the process of protopectin conversion to soluble pectin. The content of soluble pectin and its molecular weight were determined in the pomace.
The results. It has been found that when the temperature reaches 75°C, the content of soluble pectin in the pomace of autumn variety samples reaches 66.9…67.2% after 180…210 min. It has been noted that pectin substances better retain their molecular weight and have better conditioning properties of the paste if the pomace processing period lasts 180 min. It has been found that limiting the processing time of the pomace to 15 minutes at 75°C leads to a reduction in soluble pectin and a decrease in the quality properties of the paste. Thus, the most optimal processing time for the pomace of autumn-ripening apple varieties is 180 minutes at 75°C. The pomace that underwent heat treatment at 85°C contains the same amount of soluble pectin as the samples treated at 75°C for 120 minutes.
The conclusion. An increase in temperature leads to a decrease in the molecular weight of pectin substances. In the pomace of summer varieties, the process of protopectin destruction and soluble pectin accumulation during treatment with sulfurous acid occurs more actively at a temperature of 75°C for 90 minutes, while at a temperature of 85°C this process is completed in 60 minutes.
About the Authors
A. V. SatibalovRussian Federation
Aslan V. Satibalov, Dr Sci. (Agr.), Associate Professor, Head of the Department of Breeding and Variety Study of Fruit, Berry and Nut Crops
360004, the Kabardino-Balkarian Republic, Nalchik, 23 Shardanov St.
Z. A. Ivanova
Russian Federation
Zarema A. Ivanova, PhD (Agr.), Associate Professor
360030, the Kabardino-Balkarian Republic, Nalchik, 1 v Lenin Avenue
F. H. Thazeplova
Russian Federation
Fatima H. Thazeplova, PhD (Agr.), Associate Professor
360030, the Kabardino-Balkarian Republic, Nalchik, 1 v Lenin Avenue
L. H. Nagudova
Russian Federation
Liana H. Nagudova, PhD (Agr.), Senior Researcher
360004, the Kabardino-Balkarian Republic, Nalchik, 23 Shardanov St.
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Review
For citations:
Satibalov A.V., Ivanova Z.A., Thazeplova F.H., Nagudova L.H. Improving the technology of apple-pectin paste production. New Technologies. 2025;21(2):51-62. (In Russ.) https://doi.org/10.47370/2072-0920-2025-21-2-51-62