atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"atu-151Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПОЛУЧЕНИЕ ДЫННОГО И АРБУЗНОГО КОНЦЕНТРАТОВOBTAINING MELON AND WATERMELON CONCENTRATESХанжаровН. С.KhanzharovN. S.bahyt_04@mail.ruАбдижаппароваБ. Т.AbdizhapparovaB. T.bahyt_04@mail.ruХамитоваБ. М.KhamitovaB. M.bahyt_04@mail.ruЮжно-Казахстанский государственный университет им. М.АуэзоваРоссияM.Auezov South-Kazakhstan State UniversityRussian Federation201920012021014752Copyright © Ханжаров Н.С., Абдижаппарова Б.Т., Хамитова Б.М., 20212021Ханжаров Н.С., Абдижаппарова Б.Т., Хамитова Б.М.Khanzharov N.S., Abdizhapparova B.T., Khamitova B.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/151

Статья посвящена решению проблемы повышения эффективности использования местного бахчевого сырья. Предложено получать дынный и арбузный концентраты и затем применять их в качестве добавок к кондитерским изделиям, десертам, мороженому. Проведен обзор научных исследований по переработке дыни и арбузов. Бахчевые культуры (дыня и арбуз) имеют высокую пищевую ценность и комплекс биологически активных веществ и обладают терапевтическим действием на человеческий организм. Разработана технология дынного и арбузного концентратов. В лабораторных условиях определены их органолептические показатели и физико-химический состав. Определены нормы расхода дыни и арбузов на изготовление концентратов. Благодаря сладкому вкусу дынного и арбузного концентратов количество сахара в рецептурах кондитерских изделий, десертов, мороженого может быть снижено.

The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in processing of melon and watermelon is conducted. Cucurbits crops (melon and watermelon) have high food value and complex of biological active substances, they possess by therapeutic action on human organism. Technology of concentrates from melon and watermelon is developed. Their sensory indicators and physical-chemical composition are determined in laboratory conditions. Melon and watermelon consumption rates to produce concentrates are defined. Due to sweet taste of the melon and watermelon concentrates quantity of sugar in a receipt of confectionery products, desserts, ice-cream may be decreased.

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The authors declare that there are no conflicts of interest present.