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UTILIZATION OF CONCENTRATED GRAPE JUICE AS A
SWEETENER FOR MAKING NATURAL FOOD PRODUCTS
M. Vibliani(1), L. Goginava(1), T. Kortava(1), O. Gotsiridze(1),
Ts. Oshakmashvili(2), M. Ardzenadze(3), M. Kobakhidze(3)
(1) Institute of Horticulture, Viticulture and Oenology. 6, Marshal Gelovani Ave. 0159. Tbilisi. Georgia.
(2) Georgia Agrarian University. 13th km of D. Agmashenebeli ave. Tbilisi, Georgia;
(3) Shota Rustaveli State University. 35, Ninoshvili Str. 6010. Batumi. Georgia.
ABSTRACT
Aim of the research is utilization of concentrated grape juice as a sweetener, specifically in combination with fig fruit for making various natural, processed products, on the basis of
improved technologies. Innovation of the current research is preparing of various kinds of
food products by using concentrated mixture of grapes and fruit juice, with new technologies
and receipts; a secure technology for reduction of acidity in grape concentrate has been
developed. It is possible to use the low acid grape concentrate in different ways. Obtained
goods have not only nutritional, but also diet functions. Separate object is evaluated as
qualitatively, so from the curative and prophylactic points of view. Technical result of the
research is diversity of assortment of natural and food products as well as those of functional
purpose.

RESUME
Untersuchungszweck war gebrauch den konzentrierten Traubesaft statt Zucker. Zwar auf Grund der verbesserten Technologie im Kombination mit Feigefrucht Annahme den verschiedenartige, verarbeiteten Produkten. Now how der Untersuchung ist das, dass mit gebrauch den konzentrierten Frucht und Traubesaft, nach neue Technologie und Rezept verschiedene Nahrungsmittel hergestellt hergestellt sind, es ist Gefahrlose, sauersreduzierende Technologie der Traubekonzentrat verarbeitet. Gebrauch Niedrigsauerige Traubekonzentrat ist nach verschiedenen Zweck möglich. Bekommene Produkten haben nicht nur Nahrungsmittel, sonder dietische Belastung. Einzelne Produkten sind geschätz wie nach qualitativ, so nach Heil, Verbeugende Ansicht. Technische Ergebnis der Untersuchung ist Vermehrung der Assortiment der natürlichen, nahrungsmittel und funktionalen Produkten INTRODUCTION
Utilization of sucrose, as sweetener and a concentrate occupies important place in the technologies of making food products. Negative results of its regular utilization is known as well, that urge the scientists on looking for alternative methods and using sweeteners easy of digestion in the face of mono-sugars (glucose + fructose). Aim of the research is utilization of grape juice concentrate as sweetener; making natural, processed goods of various kinds on the basis of the improved technologies. Under the conditions of concentration of the grape juice, index of the titratable acidity is being increase two and more times. This touches mostly upon those kinds of grapes spread in the western Georgia that worsens quality significantly. For reduction of acidity, utilization of sodium bicarbonate or chalk is suggested (Beridze, 1961; Loladze, 1985); this, in its turn, lowers the worth of the goods. For reducing acidity of the thickened sweet of grapes we don’t use various chemical substances; our goal is achieved by blanching low acid fig fruit into it; mixture-reduction of titratable acidity of concentrated juice. Fig fruit, which differs in low index of titratable acidity, consists of sugars (12.-28%), proteins (5-6%), organic acids (citric acid, boric acid, ethanoic acid, malic acid and others), mineral substances (Ka, Ca, Cu, P, Mn et al.), food diet fibers, carotenes, amino acid, cellulose, pectin and other easy of digestion bioactive agents, which stipulate their curative features from the point of prophylaxis and curing (Khomizurashvili, 1978; Rublov et al., 2001; Khondorabad, 2004; Vibliani. 2007, 2008a,b; http://www.California.bigs.com (history). Besides, the fruit doesn’t need processing with pesticides during vegetation. Consequently, goods made out of it are relatively safe to the human organism. In the current case, we used admixture of grapes and fruit juice (glucose + fructose) for the research object, which are of sweetener’s importance as well as of diet-prophylactic one. Innovation to the research is preparation of food products of various kinds according to the technologies and receipts processed by using concentrated mixture of grape and fruit juice; safe technology for reducing high acidity of grape concentrate is worked out as well. Utilization of low acid grape concentrate is possible in different ways. MATERIALS AND METHODS
For experiment we selected Georgian native grapevine variety Rkatsiteli (Vitis vinifera L.), which differs in high content of sugar (18-24%) and such specter of aroma-forming agents, which give it special taste as to fresh products as to processed products (Bagaturia et al., 2006; Kandelaki, 2006; Miqiashvili et al., 2006). We used fruits of specific form of black fig named as “Shavi Adgilobrivi”. Samples were taken from the regions of eastern Georgia (Kartli, Kakheti). The test was provided on the base of four-year data at the Department of Storage and Processing of Fruit and Berries under the Institute of Horticulture, Viticulture and Oenology. Following methods have been used for bio-chemical research of initial and final samples: dissolving dry substance – by using refractometer, dry substance – by drying the sample under the temperature 1050C, titratable acidity – by using solution 0.1nNaOH, pectin substances – by defining calcium pectate, mineral elements – by using atomic absorption spectroscopy, phenol admixtures on high effective liquid chromatograph – total quantity of anthocyanins by using colorimeter method. RESULTS AND DISCUSSION
At first we prepared concentrated grape juice up to 35-40% of consistence of dry substances (initial data within 18-24%). For blanching under the temperature 65-700C, we placed fig fruit in the received juice (correlation 1:1). Boiling was provided during 4-5 minutes and break was lasted until temperature fell down to 65-700C. Only 60-70% of total mass of the fig fruit has been separated. Remaining is the juice from the fig fruits, that reduced in some extend acidity index in the grape juice. Subsequently concentration of the grape juice increased again up to 50%. The results showed up, that index of total and titratable acidity is law (0.32-0.28%), while in the concentrated grape juice it is 1.78-1.45%. On account of blanching of the fig fruit, this index lowers to 1.14-0.67% accordingly (Fig. 1). Fig. 1. Acid content in the concentrated juice and in the fig fruit. I – concentrated grape juice (40%); II – concentrated grape juice after blanching fig fruit (Correlation 1:1); III – fig fruit. - total acidity; - titratable acidity. Water containing fig fruit transits easily into the concentrated grape juice and increases quality of disociation of the acid growth. Because of augmentation of dilute and low acidity of fig fruit, in the grape juice reduction of titratable acidity is indicated. Concentrate received by admixture of grape juice and fig juice, which differ in high concentration of biologically active substances and mineral elements, have been used by us as sweetener for making various processed food products, which have not only nutritional, but also curative and prophylactical functions. Utilization of grape and fig juice mixture for various purposes
We used obtained admixture for making Phelamushi, Churchkhela, and Sweet pastille. The obtained products differ in moderate correlation of sugar and acid, less sweet taste and typical flavor. Herewith, dry product is characterized with good physical indexes – soft, pliant, smooth thickness and color. Churchkhela has been made with the obtained admixture. Known method of preparing it foresees reduction of acidity of grape concentrate by using chemical substances (Beridze, 1961; Georgian Churchkhela, 1979, 1989; Loladze et al., 1985; Chlikadze et al., 1990; http://www.sladka.ru/sweets/orientalsweet/1980). Our method regards changes; privately thickness of concentrated grape juice is achieved by mixing in maize and wheat flour. They fill each other with valuable proteins. For example maize zein consists of amino acids – leucine, isoleucine, fenilalanina, and small quantities of lysine and threonine. Gliadin of wheat differs in consistence of lysine, especially threonine and tryptophan. Herewith, quantity of gluten in the mixture reduces and Churchkhela cover becomes relatively less tensile. Correlation is 1.2:1.0, accordingly consistence is 10-15%. Using nut for stuffing was shown preference, as it is cheaper than walnut, furthermore it doesn’t differ in special features. Consistence of olein acid and tocopherol is extremely remarkable. Humidity of Churchkhela cover is within 16-20%. According to the researches (Tab. 1), dry substance compiles 83.7% including Sugar – 61.3%, while consistence of the rest dissoluble agents is 7.5%. As for calorie content, Churchkhela has quite high index that conditions its important role in the food physiology. Worth of the production is high, containing protein – 2.9%, supported by partial hydrolyze of protopectin in the fig fruit in the blanching process and transition of dissolving protein into the concentrated grape juice. Tab. 1. Chemical index of Churchkhela cover Dissolving dry substance
Dissolving
Dry substance
The rest part
High consistence of ashes (1.8%) is also remarkable. Consists of Ca in large quantity, that role of which is important for metabolism. Physical index of Churchkhela prepared, by using new technologies, differs from the existed ones. It is significant, that bioactive substances in the fig fruit enrich and give curative features to it. Storing period is increased as well. By drying fruit separated after blanching fig into the concentrated grape juice on the 40- 450C, we received dry fig product Chiri (Dried fruit). It is known, that they use sulfurous anhydride in producing dry fruit, as well as blanching in caustic soda solution and processing in sugar syrup (Chavleishvili, 1980; Pkhakadze, 2005), notwithstanding importance of the procedures remarked, they have negative features as well, that loose curative-prophylactic features of the production. Innovation of our research is that inactivation of enzymes, violation of totality of epidermises and cuticle, growth of concentration of dry dissolving substances may be provided by blanching fruit pulp into the concentrated grape juice. Herewith, mentioned method is used for colored fig fruits. In the obtained product different chemical data have been defined (Tab. 2 and 3). Tab. 2. Consistence of pectin agent in dry product of the fig fruit Before blanching
After planching
Pectine after drying %
Dissolving
Dissolving
Dissolving
Dissolving
Tab. 3. Chemical data of the fry fig fruit by calculating on absolutely dry mass, % Dissolving dry
substance
Dried fruit made by the method offered by us has numbers of priorities – relatively clean product is received, as no sulfurous anhydride and caustic soda is used; quantity of dissolving dry substance increases and accordingly it reduces duration of the labor period. Quantity of the dissolving dry substance increases, basically at the expense of sugars; titratable acidity and growth of dissolving pectin takes place. The indicated changes improve nutritional, curative, prophylactic and organoleptic features. CONCLUSIONS
Following conclusions may be done leaning upon findings: - Secure technology for reduction of high acidity of grape concentrate has been worked - Admixture of grape and fig juice (glucose + fructose) has been received, utilization of which, as sweetener (sucrose), may be provided in various ways; - New methods for preparing Phelamushi materials and Churchkhela, that enriched the product with new specter of bioactive agents has been worked out. Design is changed as well; - The method for making Chiri (dried fruit), in which no chemical substances are used, - The obtained products differ in consistence of biologically active agents and mineral elements that give them function of nutritional, curative, diet and prophylactic features; - Chemical data of the obtained food products has been defined, separate object has been evaluated as qualitatively, so from curative and prophylactic points of view. BIBLIOGRAPHY
Bagaturia N et al., 2006. White Aromatic Wines of Georgia. Wine-making and viticulture, 2:
Beridze G. I., 1961. Technology of Georgian Churchkhela. Tbilisi. Pp. 23. (in Georgian) Chavleishvili A. 1980., Technology for Drying Fruit and Vegetables. Subsidiary Manual. Chlikadze A. et al., 1990. Invention (11) 300 (1739958). Methods of Producing Georgian National Sweets. 10.04.1990. (in Georgian) Churchkhelas of Georgia, 1979. Republic Standard of Soviet Socialistic Republic of Georgia Georgian Churchkhela, 1989. vol. 10. Soviet Socialistic Republic of Georgia. 212-89. (in Kandelaki N., 2006. Aromatic Substances in wine-materials of Kakhetian Type after Their Heat Treatments. Wine-making and viticulture, 3: 19. (in Russian) Khandorabad, Gennaia et al., 2004. Translation. News-paper “Metro Plus”. Khomizurashvili N., 1978. Georgian Fruit-growing. Vol. IV. Drupaceous, nut and subtropical cultures. Tbilisi. Pp. 737-829. (in Georgian) Loladze G., Mekhuzla N., et al., 1985. Grapes - Source for Valuable Products. Tbilisi. Publishing house “Sabchota Saqartvelo”. 254p. (in Russian) Mikiashvili M. ar al.; 2006. Research of Essence of Grapes Rkatsiteli. Georgian Engineer Pkhakadze I., 2005. Description of Patent on Invention. National Center of Intellectual Property “Saqpatenti”, Tbilisi. 3p. (in Georgian) Rublev E., Kashman U., Rabinovich V., et al., 2001. Suppressors of Cancer cells – Pitch Weapon (Ficus caroca L.): National Production. 264 (7). (in Russian) Vibliani M., 2007. Method for Preparing Churchkhela. Patent #4557. National Center of Intellectual Property “Saqpatenti”. Tbilisi. 3p. Vibliani M., 2008a. Method for Preparing Dry Product of Fig Fruit. Identification Number 10549/01. National Center of Intellectual Property “Saqpatenti”. Tbilisi. 3p. Vibliani M., 2008b. Oddment-free Technologies for Making Spirits and Dry Products by Using Fig Fruit. Monography ISSN 1512-0600, Telavi. 88p. http://www.California.bigs.com (history). 2007. http://www.sladka.ru/sweets/orientalsweet/1980.

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