USE POMACE PEAR IN FOOD PRODUCTION

Abstract

The work is devoted to study the possibility of using the pomace of Ussuri pear for obtaining pectin extracts and food powders. The aim of this work is to develop a fundamental technological scheme of pear pomace processing. Up to date such productions are not available in Russia. In the research modern physical and physicochemical methods of analysis were used. The project presents the findings of the pomace physico-chemical composition research. The content of physiologically active compounds was determine,% а. с.м.: essential oil - 0,4; water-soluble compounds - 42,5; pectic substances - 2,6; lipids - 3,9 (without wax), wax - 0,5; fatty acids - 0,7. It is revealed that the main sugars were glucose and fructose. The share of arabinoza, xylose and galactose in general composition of sugars was 2,2%. Among C8 - C28 fatty acids palmitoleinovy, olein and linoleic acids prevailed. The X-ray fluorescent analysis determined 11-macro and 9 minerals. The flowchart of pectic extract receipt from a pomace of Ussuri pear was developed. The organoleptic characteristic were registered, technological indicators of final products were determined. On the basis of the received data the calculations of net pectin receipt from 1 hectare of industrial garden were carried out.