Research of Composition and Properties of Pumpkin Pomace as Functional Food Ingredient

摘要

Food fibers are considered as nutrients, deficiency of which in a diet is pointed out in numerous studies. It is recommended to introduce both raw materials rich in cellulose, pectin, hemicclluloses, and isolated dietary fibers in the formulation of food products as sources of food fiber. On the basis of studies of organoleptic, physicochemical, functional, and technological characteristics, it was proposed to use pomace of pulp of pumpkin, apples, and common quince as a source of food fiber, which are secondary products of the technology of direct-pressed juice. Qualitative determination of the composition of food fibers was carried out using the method of infrared adsorption spectroscopy. Based on the results of research, it was found that a basis of food fibers is formed by cellulose. At the same time, pectin substances and nitrogen-containing vitamins, amino acids and peptides are present in the composition of the pomace. With varying degrees of efficiency, food fibers from apples, common quince and pumpkin can act as phytosorbents of heavy metals and radioactive nuclides.