@article{Z. Tuleshova_G.I. Baigazieva_E. Askarbekov_2021, title={INVESTIGATION OF THE COMPOSITION OF POLYPHENOLIC SUBSTANCES OF THE JUICE FROM ARTICHOKE TUBERS}, url={https://journals.nauka-nanrk.kz/chemistry-technology/article/view/230}, abstractNote={<p>Currently, the growth of diseases with diabetes, metabolic disorders, and obesity increases the<br>demand for preventive and functional products. Currently available technologies for the production of preventive<br>products provide for the replacement of sugar with sugar substitutes or its complete absence, which naturally reduces<br>the nutritional and energy value of the products produced.<br>One of the main promising areas of the processing industry is the production of new products and sugar<br>substitutes based on non-traditional types of plant raw materials that have a rich carbohydrate complex in their<br>composition.<br>These types of raw materials among vegetable crops include jerusalem artichoke. Currently, jerusalem artichoke<br>juice is of particular interest for use in the production of soft drinks, as it has a rich chemical composition, which<br>makes Jerusalem artichoke indispensable in dietary nutrition, in the preparation of highly effective medicines.<br>In this article, the chemical composition of tubers and juice-semi-finished products from jerusalem artichoke is<br>investigated. The results of the studies showed that the bulk of the dry substances in jerusalem artichoke tubers are<br>carbohydrates, most of which are represented by fructosides. In the semi-finished juice passes: oligosaccharides<br>22.54 %, monosaccharides 1.61%, as well as part of the structural polysaccharides-fiber 0.07 %, pectin substances<br>1.84 %.<br>The change in the fractional composition of the polyphenolic substances of the pulp and semi - finished juice<br>was studied when the pulp was kept for 30 minutes. When developing the technology for the production of juices and<br>beverages based on jerusalem artichoke, it was found that the polyphenolic substances of jerusalem artichoke tubers<br>have a great influence on the technological properties of raw materials, the quality and nutritional value of the<br>finished product. It was found that the enzymatic process of oxidative transformation of polyphenols occurs as much<br>as possible in the first 5-10 minutes</p>}, number={2}, journal={Известия НАН РК. Серия химии и технологии}, author={Z. Tuleshova and G.I. Baigazieva and E. Askarbekov}, year={2021}, month={апр.}, pages={142–148} }