Gulnazi Kaishauri

The object of the research was grapefruit, which was not used by Georgian food industry enterprises, and its processing technology. Each operation of Grapefruit waste-free processing technology is modeled in the financial analysis. Profitability of production was determined by cost calculation. Financial modeling of the technological process will attract investors to produce useful production.

The main purpose of the research was to examine grapefruit from its secondary raw material to get the production containing biologically active substances. 

The object of the study was “Duncan” and “Narinji" grapefruit varieties grown in the west of Georgia.

     The commodity indices of some grapefruit varieties ("Duncan" and "Narinji") have been investigated. These varieties contained substances belonging to antioxidants, such as total polyphenols, carotenoids, ascorbic acid etc.

     A new confectionery product, sweet snack, is made from the secondary raw materials, which is got by processing the grapefruit. On the basis of studies, its beneficial properties have been revealed. The quality indices of the products are established.

     The expediency of making confectionery products rich in biologically active substances based on secondary raw materials, obtained after processing grapefruit juice, has been established.

This work contains the results of a research of the studying chemical substances of wild, growing berries (hawthorn). The flour is made from the berries.The main qualitative indices of the received products were studied. It has been established that hawthorn berry flour meets the requirements of the current regulatory and technical documentation for similar products. The flour derived from wild hawthorn fruits is rich with the biologically active substances.

This work contains data on wild berries, in particular hawthorn. There is determined the data on red types of hawthorn; data on the botanical and chemical characteristics, the use and medicinal properties of this ftuit.

The biochemical composition of hawthorn fruit, cultivated in the Dusheti region of Georgia, was investigated by us. Nutrition value of the investigated hawthorn fruit and the degree of accordance with the Formula of balanced feeding was established. Integral indices of hawthorn nutritional value is determined and was calculated percentage of daily body demand for individual food substances and energy.

­The article presents results of studying of the “Duncan” and “Orange” grapefruit varieties. It is conformed that studied varieties of fruits satisfy the requirements to proved canning grapefruit. A total sum of polyphenols in these fruit varieties and their antioxidant activity have been determined

This work shows the results of research carried out on storage properties of a pumpkin sort Mramornaia, grown in Georgia. It is ascertained that the fruits of the Mramornaia pumpkin are well preserved (with almost no deterioration and minimum weight loss) in conditions of natural ventilation (at the temperature of 12 - 14 ⁰C and 70 - 75% relative humidity of air). At high temperature storage conditions the fruits are more resistant to phytopathogenic microorganisms. In such conditions this sort can be kept for about 8 - 9 months for its utilization in both raw and processed forms.

The work presents the results of the research of basic indices (organoleptical and physical-chemical indixes) of three various vegetables (carrot, beet, cabbage) and products snack dish (salad) made from them. The product is made from vegetables, which are as standard at the same time out of standard but of full value according to its external appearance

This work is about the researches of biochemical contents of apple fruit of sort “Shampanuri rennet” and production from it. Natural syrup is made fom vegetable basis and ascertained its standard quality indices. Production was characterized by high qualy indices

 This work represents the results of the research of chemical contents of the Grape-fruits, grown in Greace. The organoleptical indices and chemical contents show that this fruit is characterized by good commodity. It is established that fruit contains a considerable quantity (45 mg %) of vitamin C.

This work reprezents the results of researche of technical-chemical indices of the Actinidia spacies “Monty” grown in West Georgian region of Zugdidi. Canned food confectionery type is made of waste after reseiving juice. Ready made production (sauce) was characterized by high qualitative indices. It is established that the canned production (souce) preserves about 50% of ascorbic acid which contained the fruit and was characterized as high quality nutrition product with very good taste.

The work represents the results of research on qualitative indices of non-alcoholic drinks produced from a plant raw material (orange). In order to improve the taste of the drink, we added to it the infusion of aromatic raw material (cinnamon). While working on non-alcoholic drink recipes we established the percentage ratio of the infusions by means of the experiments. We made syrups considering their flavor peculiarities. After adding components to the syrups, we thoroughly stirred and filtered the obtained coupages and made the drinks. Study of the standard qualitative indices of ready-made drinks showed that cinnamon aroma significantly affected the orange drink aroma and modified it completely. The research proved that it is possible to produce a special flavored high quality orange drink by using aromatic raw material (cinnamon).

In this work is given the results of bioche­mical indexes of canned production of a pumpkin sort Mindalnaia-35. The cans were made of the pumpkin, both after the harvest and after storaging it for a long time on 12 - 14 ⁰C temperature and 70 - 75% of relatively humidity of air. It was ascertained that the production made from the storage fruit is a source of vitamins,  carbohyd­rates and other materials. It has much more valuable indexes than the canned food made of a fresh pumpkin after the harvest.

It is ascertained the expediency of making canned food from pumpkins that were storaged for a long time.

This work shows the results of researche carried out on storaged conditions of a pumpkin sort Kartuli Tetri, grown in Georgia. The fruit were kept in conditions of natural ventilation at the temperature of 12 - 14 ⁰С and 70 - 75% relatively humidity of air and in the fridge at the temperature of 4 - 6 ⁰С and 90 -95% relatively humidity of air. It is ascertaind that the fruit of a pumpkin sort, Kartuli Tetri, are preserved with almost no deterioration in conditions of natural ventilation at the temperature of 12 - 14 ⁰С and 70 - 75% relatively humidity of air during about 7 - 8 mounths.

The paper gives the results of studying of biochemical indexes of the regional pumpkin species “Mramornaia” and “Mindalnaia-35”. The value of nourishment is proved. The studied species differ from their high consistence of dry matters and sugar. Fruit consist of mineral materials and vitamins. There are identified all unchanged amino acids.. After studying balanced nourishment formula of pumpkin species recipes were chosen, which satisfies the requirements of nourishment formula. These recipes are based on producing different products from pumpkins. After studying qualitative indexes of ready made production it is ascertained, that it is a fully biological product. There is preserved the consistence of basic raw materials of biologically active materials (vitamins, macro- and micro-elements, amino acids and etc.) which gives opportunity to recommend it as kid΄s nourishment.

In this work are represented results of research of qualitative parameters of soft drinks on the base of plant raw materials (orange) which contains aromatic raw materials (cinnamon, carnation).

After research it was established, that it is possible to use aromatic raw materials, to produce new soft drinks with high qualitative parameters and special taste.                                                              

In this work are given the results of research of biochemical substances of the products for kids΄ nourishment concentrated with biologically active substances.

It is established, that the product is characterized by high quality of nourishment, with delicious taste and of high consistence of biologically active substances, that gives the opportunity to recommend it for kids΄. In ready products all the substances are preserved. 

On the basis of the carried spent researches it is established, that for processing on mashed potatoes without sugar it is possible to recommend apples (as separately and in a mix), peaches, cultural and wild pears, plums. Such production is characterized by high flavouring qualities and the maintenance of valuable substances. The made mashed potatoes can be used as a ready product, and as a semifinished item for manufacturing low-calorie nectars.

Infusion and syrups made for soft drinks Organoleptic as well as physical and chemical indices of the quality have been studied by classical and modern methods of research. It is proved that a new variety of syrup having a specific delicious taste can be produced from 

Doctoral Thesis Referee

Master Theses Supervisor

Doctoral Thesis Supervisor/Co-supervisor

Scientific editor of monographs in foreign languages

Scientific editor of a monograph in Georgian

Editor-in-Chief of a peer-reviewed or professional journal / proceedings

Review of a scientific professional journal / proceedings

Member of the editorial board of a peer-reviewed scientific or professional journal / proceedings

Participation in a project / grant funded by an international organization

Participation in a project / grant funded from the state budget

Patent authorship

Membership of the Georgian National Academy of Science or Georgian Academy of Agricultural Sciences

Membership of an international professional organization

Membership of the Conference Organizing / Program Committee

National Award / Sectoral Award, Order, Medal, etc.

Honorary title

Monograph

Handbook

Research articles in high impact factor and local Scientific Journals

Publication in Scientific Conference Proceedings Indexed in Web of Science and Scopus