Authors:
Natalya M. Mudrykh,Svetlana A. Semakova,DOI NO:
https://doi.org/10.26782/jmcms.spl.10/2020.06.00035Keywords:
Tubers,quality,processing,storage conditions,correlation coefficient,statistical indicators,information and logical analysis,Abstract
Modern society is paying more and more attention to healthy nutrition. Urgent issues are the spread of diabetes and the possibility of reducing its negative impact on the human body. According to statistics, more than 4 million patients in Russia have been registered with this disease, the overwhelming majority suffering from type II diabetes. Therefore, scientists worldwide are studying the products containing inulin, and one of its sources is the Jerusalem artichoke. Interest in this plant lies not only in the fact that its tubers contain functional nutrient in the form of inulin (2-20%) but also in the fact that they are rich in dietary fiber, macro-, microelements and contain almost all the essential amino acids that allow keeping the body at a high immune level. The present research studies the influence of the storage conditions and period of Jerusalem artichoke tubers on its chemical composition. The correlation coefficient helped establish linear structural relationships between quality indicators and storage conditions, according to which the carbohydrate, vitamin C and dry matter content primarily depend on the temperature regime (r = -0.8 - (- 0.4)). The information-logical method made it possible to confirm the previously established correlation interrelations. The obtained models for assessing the quality of tubers (including inulin content), depending on the storage and temperature regime, allow promptly changing the storage conditions, if necessary. The analysis made it possible to single out a promising variety for industrial processing as an additive in the preparation of soft drinks such as sbiten. The authors established the optimal shelf life of the beverage so that it does not change from the category of non-alcoholic concentrates to fermented beverages; this allows preserving the size of tariffs.Refference:
I. Alabina N.M., Posokina N.E., Nariniyants T.V., DavydovaA.Yu. Drinks based on Jerusalem artichoke // Crucial issues of the beverage industry. 2018;2: 15-18.
II. Andrienko L.N. The effect of microelements on the quality of beetroot and carrots on the meadow chernozem soil of the Omsk region // Electronic scientific and methodical journal of the Omsk State Agrarian University. 2018; 1(12) January-March. URLhttp://e-journal.omgau.rU/images/issues/2018/1/00490.pdf- ISSN 2413-4066.
III. Bhagia S., Ferreira J.F.S., Kothari N., Nunez A., Liu X., Dias N.S., Suarez D.L., Kumar R., Wyman C.E. Sugar Yield and Composition of Tubers from Jerusalem Artichoke (Helianthus tuberosus) Irrigated with Saline Waters: Sugar yields from Jerusalem artichoke tubers // Biotechnology and Bioengineering.2018;115(6). DOI:10.1002/bit.26582.
IV. Erashova, L.D., Alekhina, L.A., Ermolenko, R.S.The Jerusalem artichoke in canned food production // Food Industry. 2000; 2: 17.
V. Ermakova L.N., Tolmacheva N.I., Bezmaternykh E.A. Assessment of agro-climatic resources of the Perm Krai // Geographic Gazette. 2010;2(13): 38-42.
VI. Gao J.-Q., Yuan Wen, Chen Lijie, Bai F.-W.Applications of the Jerusalem artichoke in the biological industry // Modern Chemical Industry.2012;32(11): 18-21.
VII. Gareeva, A.I., Nigmatyanov, A.A.The Jerusalem artichoke and its secondary products as a valuable agro-industrial culture.News of the Orenburg State Agrarian University. 2018;3 (71):101-103.
VIII. Global report on diabetes, 2018.Geneva: World Health Organization.License: CC BY-NC-SA 3.0 IGO.
IX. GOST 32790-2014 Fresh Jerusalem artichoke.Technical conditions.Moscow: Standardinform, 2015.
X. Ilchenko, S.M., Patlasov, O. Yu. Market conditions for the Jerusalem artichoke and its processed products // Bulletin of Omsk State Agrarian University. 2016;1 (21): 261-266.
XI. Karomatov I.D., Istamova F.M.Medicinal plant – the Jerusalem artichoke // Biology and integrative medicine. 2017; 5: 115-125.
XII. KiriakovTsv., Mihov R., Karadjov Gr. Change of temperature and moisture while frying the Jerusalem artichoke // Scientific papers of the Union of Scientists of Plovdiv. Series B: Natural Sciences and Humanities. 2015;17: 63-66.
XIII. Krochmal-Marczak B., Sawicka B., Bienia B. Topinambur jako surowiec dla przemysłu farmaceutycznego. Health-promoting properties of plants and their secondary metabolitesPublisher: WydawnictwoNaukowe TYGIEL Pp. z o.o. 2018: 28-39.
XIV. Kvitailo I. V. Developing technologies for chilled and frozen combined functional salads.PhD thesis. Krasnodar: KubSAU,2011.
XV. Leontiev V.N., Titok V.V., Dubar D.A., IgnatovetsO.S., Lugin V.G., Feskova E.V. Inulin from the Jerusalem artichoke: biosynthesis, structure, properties, application // Works of BSU. 2014; 9(1): 180-185.
XVI. Lisovoy V.V., Pershakova T.V., Viktorov E.P., Kupin G.A., Alyoshin V.N. Characteristics and features of modern varieties of the Jerusalem artichoke // KubSAU.2017;120 (06). URL http://ej.kubagro.ru/2016/06/pdf/38.pdf
XVII. Melnikova V.A. The rationale for low-temperature processing of the Jerusalem artichoke and the production technology of a functional coffee substitute based on it. PhD thesis. Kaliningrad,2017.
XVIII. Nazarenko M.N., Barkhatova T.V., Kozhukhova M.A., Khripko I.A., Burlakova E.V. Inulin change in the Jerusalem artichoke tubers during storage // Bull. ofKubSAU.2013;94(10). – URL: http://ej.kubagro.ru/2013/10/pdf/17.pdf
XIX. Samofalova, I.A., Mudrykh, N.M.Agri-environmental assessment of organic matter in sod-podzolic soils of the Perm Krai / Monograph. Perm: Perm State Agricultural Academy,2015.
XX. Sayakova G.M., Velikaya T.V. Promising creation of new drugs from domestic plant raw materials – the Jerusalem artichoke // Bulletin of the Kazakh National Medical University. 2014;1: 343-345.
XXI. Shanenko E.F., Silaeva M.A., Ermolaeva G.A. The Jerusalem artichoke as the raw material for preventive nutrition // Nutrition Issues. 2016;85(S2): 219.
XXII. Spirichev V.B., Shatnyuk L.N., Pozdnyakovsky V.M. Enriching food with vitamins and minerals.Science and technology. Novosibirsk: Siberian University, 2005.
XXIII. Starovoytov V.I., Starovoytova O.A., Manokhina A.A. The Jerusalem artichoke as a food culture // AgroSnabForum. 2018; 1 (157): 56-57.
XXIV. The state register of breeding achievements approved for use. Vol.1. ‘Plant Varieties’ (official edition).Moscow: Rosinformagrotekh State Research Institute,2016.
XXV. Vikulova, O.K. The state register of diabetes in the Russian Federation: 2015 status and research data with active screening of the Diabetes Center module, VII All-Russian Congress of Endocrinologists, Moscow,2016.
XXVI. Yaroshevich M.I., Vecher N.N. The Jrusalem artichoke (Helianthus tuberosus L.) is a promising culture of multi-purpose use. Works of BSU.2010; 4(2).
XXVII. Zelenkov, V.N., Romanova, N.G., Jerusalem artichoke: agrobiological portrait and prospects for innovative use. Moscow: RSAU-MAA,2012.
XXVIII. Zhuchkova M.A., Skripnikov S.G. The Jerusalem artichoke – a plant of the XXI century // Vegetables of Russia. 2017; 1 (34): 31-33.