Industrial significance and chemical composition of organic powder produced from vegetable products

ABSTRACT

The article describes the chemical and practical approaches to the technology of preparation of organic powders from vegetable products, their importance and chemical composition.

АННОТАЦИЯ

В статье описаны химические и практические подходы к технологии приготовления органических порошков из растительных продуктов, их значение и химический состав.

Keywords: organic, biohumus, vitamin, acid, sugar, pH, saccharometer, julienne, sliced, powder, sieve.

Ключевые слова: органика, биогумус, витамин, кислота, сахар, pH, сахарометр, жульен, нарезка, порошок, сито.

Vegetable products are important for the human body, as the vitamins and macro-microelements in them are important in ensuring metabolism and promoting good health. [7] According to medical standards, the average annual consumption of vegetables is 115 kilograms per capita, including 18.3 kilograms of onions, 20.1 kilograms of cabbage, 25.6 kilograms of tomatoes, 18.3 kilograms of carrots and 20.0 kilograms of other vegetables. The useful substances contained in the products, which are important for the human body, have different composition and amounts. For example, 1 kg of carrots contains 15 grams of protein, 32 grams of fat, 65 grams of sucrose, 90 mg of vitamin A, 06 mg of vitamin B1, B2 and 4 mg of vitamin PP; Tomatoes contain 10 grams of protein, 3 grams of fat, 35 grams of sugar, 20 mg of vitamin A, 6.5 mg of vitamin B1, 0.4 mg of B2, and 5 mg of vitamin PP; Pumpkin contains 2.8% sugar and 8 mg% of vitamins A, B and C. [5].  Vegetable products can be consumed directly or in industry with a variety of canned goods.

As a result of providing the execution of numerous decrees and orders including  Decree No 2505 by the President of Republic of Uzbekistan titled “On further development of the raw material base of fruits, vegetables and meat and dairy products in 2016-2020, deepening their processing, increasing the production and export of food products” the amount of canned fruit and vegetables and fruit juice increased 79.4% and 81% respectively.

Produced and processed products are required to comply with international standards in export. Growing and processing all products in accordance with organic requirements is one of the most pressing issues today. [1]

Figure 1. Samples of organic powder

The cultivation and deep processing of organic products and the study of their chemical composition have scientific and practical importance. . In this regard, a number of scientific studies were conducted at the Namangan Institute of Engineering and Technology in 2019-2020. For the study, tomato species :Tristar, Superstrin and TMK-22 were grown in different soil and climatic conditions of Namangan region in three replicates; and local varieties of pumpkin such as Salla qovoq, Chup qovoq, Muscat and Stapustundovy were used. In order to get a powder, vegetables which were ripen during the season were dried in three conditions: at home, in the environment and technically. Using the generally accepted method of drying, the products are cut in the form of straws and slice, crushed in a special machine in the laboratory, sifted through a sieve of 0.25 mm and pulverized.

The physical properties of the prepared organic powder were assessed by sensory methods. It was found that the organic powder is soft, consistent with the color of the product, the smell was like a product, the taste is a little sour, it dissolves well in water. The chemical composition of the product in the initial and powder form was determined by laboratory methods. The sugar, acid content and sweetness levels of the primary and powdered products were determined. The sugar content of the product was determined with the help of a saccharometer, the total acid content was determined by the method with the help of a thermometer TDL-100, and the degree of sweetness was examined according to a method. According to laboratory analysis, the average sugar content of pumpkin varieties is 8.0 mg%, acidity is 4.2 mg%, sweetness is 1.6 points; powdered sugar 5.0 mg%, acid 5.1 mg%, sweetness 1.0 points; the average sugar content of tomatoes is 5.4 mg%, the acidity is 4.2 mg% and the sweetness is 1.3 points; The powdered sugar content was 3.5 mg%, the acid content was 3.6 mg% and the sweetness index was 0.9 points.

Table 1.

Chemical analysis of organic powders from vegetable products, mg. %

The physical properties and chemical quality of organic powders made from vegetables are in demand, and these products can be used in the food, confectionery industry and in the preparation of various beverages, from fragrant ingredients such as lemon, orange and raspberry powder.

It was found that the products meet the needs and desires of domestic and foreign consumers due to their unique color and taste, as well as organic products.

Based on the results of the study, the following conclusions and recommendations were made:

1. Feeding each seedling with 100 grams of biohumus fertilizer to grow organic products;

2. For the preparation of organic powder, depending on the type of product, cut in the form of julienne and  and sliced in1-2 mm thick;

3. Technical drying of large volumes of products in the shade method;

4. It is recommended to use sieves with a diameter of 0.25mm to powder the product;

References:

1. Resolution of the President of the Republic of Uzbekistan No. PP-2505.
2. Boyqobulov; G.X Ikramov. Cytology, T; 1980 and p.156
3. Droboglova E.S. Basis of food production technology; M 1978 C 120-215;
4. Dzhaforov A.F. Merchandising of fruits and vegetables. M. 1979 37-86 s
5. Markov V.M. Ovash breeding, M; 1974 269-369 s
6. Polegova VV Methods of biochemical analysis of plants. L. 1978 9-100 s
7. Shirokov EP; Technology of storage and processing of fruits and vegetables M. 1978, 274-75 p.