vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2026-405-04-120-126vetpress-4123Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESИсследование нутриентного состава мякоти тыквы как сырьевого ингредиента для продуктов питания заданного составаStudy of the nutrient composition of pumpkin pulp as a raw ingredient for food products of a specified compositionРезниченкоИ. Ю.ReznichenkoI. Yu.

Ирина Юрьевна Резниченко, доктор технических наук,профессор,профессор кафедры биотехнологий и производства продуктов питания

ул. Марковцева, 5, Кемерово, 650056

Irina Yuryevna Reznichenko, Doctor of Technical Sciences, Professor, Professor of the Department of Biotechnology and Food Production

5 Markovtsev st., Kemerovo, 650056

irina.reznichenko@gmail.comЕгушоваЕ. А.EgushovaE. A.

Елена Анатольевна Егушова, кандидат технических наук, доцент, заведующая кафедрой биотехнологий и производства продуктов питания

ул. Марковцева, 5, Кемерово, 650056

Elena Anatolievna Egushova,  Candidate of Technical Sciences, Assistant professor, Head of the Department of Biotechnology and Food Production

5 Markovtsev st., Kemerovo, 650056

egushova@mail.ruКузбасский государственный аграрный университет им. В.Н. ПолецковаРоссияKuzbass State Agrarian University named after V. N. PoletskovRussian Federation20262104202604120126Copyright © Резниченко И.Ю., Егушова Е.А., 20262026Резниченко И.Ю., Егушова Е.А.Reznichenko I.Y., Egushova E.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/4123Актуальность

Актуальность. Тыква обыкновенная (Cucurbita pepo) – широко распространенное культивируемое пищевое и кормовое растение. Для организма тыква ценна своим сбалансированным и богатым составом нутриентов. Ее мякоть содержит белки, клетчатку, антиоксиданты, витамины группы В, РР, С, Е, D, К, фолиевую кислоту, минеральные вещества — кальций, магний, железо, цинк, фосфор, калий, фтор и др. Ассортимент продуктов питания, в состав которых входят плоды тыквы, ограничен определенными однородными группами: свежие плоды и овощи, кондитерские изделия, соковая продукция, некоторые виды пищевых концентратов. В связи с чем научные исследования, направленные на изучение состава местных сортов тыквы, приобретают актуальность и практическую значимость с точки зрения переработки сельскохозяйственной продукции и производства продуктов питания заданного состава. Цель исследований заключалась в изучении массовой доли органических кислот, сахаров, белка, пищевых волокон, витамина С, кальция, железа и фосфора в мякоти тыквы сорта Россиянка, произрастающей в условиях Кемеровской области.

Методы

Методы. При исследовании использовались стандартные методы анализа. Определено содержание органических кислот, витамина С, кальция, фосфора, белка, сахаров, пищевых волокон в мякоти тыквы.

Результаты

Результаты. Получены новые данные по содержанию органических кислот, пищевых волокон, сахаров, кальция и фосфора. В мякоти плодов тыквы установлено, что наибольшее количество содержится лимонной (726,0 мг/дм3) и яблочной (489,0 мг/дм3) органических кислот, наименьшее молочной (134,0 мг/дм3) и муравьи ной (120,0 мг/дм3). Менее 1 мг/дм3 щавелевой и винной. Содержание аскорбиновой кислоты составляет 3,18%, на долю кальция приходится 35 мг/100 г, фосфора — 36,7 мг/100 г. Практическая значимость полученных результатов реализуется в дополнении базы данных химического состава отечественных сортов тыквы и представляется перспективной для технологического использования мякоти тыквы в производстве продуктов питания заданного состава.

Relevance

Relevance. Pumpkin (Cucurbita pepo) is a widespread and cultivated food and forage plant. The vegetable is used as food for the prevention and treatment of many diseases. Pumpkin is valuable for the body due to its balanced and rich composition. Pumpkin pulp contains proteins, fiber, antioxidants, vitamins B, PP, C, E, D, K, folic acid, minerals – calcium, magnesium, iron, zinc, phosphorus, potassium, fluorine, etc. A range of food products that include pumpkin fruits are limited to certain homogeneous groups: fresh fruits and vegetables, confectionery products, juice products, some types of food concentrates. In this connection, scientific research aimed at studying the composition of local pumpkin varieties is gaining relevance and practical significance from the point of view of processing agricultural products and producing food products of a given composition. The purpose of the research was to study the mass fraction of organic acids, sugars, protein, dietary fiber, vitamin C, calcium, iron and phosphorus in the pulp of the pumpkin variety Rossiyanka, growing in the Kemerovo region.

Methods

Methods. The study used standard analytical methods. The content of organic acids, vitamin C, calcium, phosphorus, protein, sugars, and dietary fiber in pumpkin pulp was determined.

Results

Results. New data on the content of organic acids, dietary fiber, sugars (fructose, glucose, sucrose), calcium and phosphorus were obtained. In the pulp of pumpkin fruits it was found that the largest amount contains citric (726.0 mg/dm3) and malic (489.0 mg/dm3) organic acids, the smallest amount is lactic (134.0 mg/dm3) and formic (120.0 mg/dm3). Less than 1 mg/dm3 of oxalic and wine. The content of ascorbic acid is 3.18%, calcium accounts for 35 mg/100g, phosphorus — 36.7 mg/100g. The practical significance of the results obtained is realized in supplementing the database of the chemical composition of domestic pumpkin varieties and seems promising for the technological use of pumpkin pulp in the production of food products of a given composition. Results. The maximum yield of vitamin В12 (up to 897 μg/mL) was achieved at a temperature of 35 °C and a cultivation time of 16 h. Optimization of cultivation conditions increased cobalamin production by more than 40%. The obtained results can be applied in the development and scale-up of biotechnological processes.

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