Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste
| Autor: | Kateryna Kasabova, Aleksey Zagorulko, Andreii Zahorulko, Nataliа Shmatchenko, Olga Simakova, Iuliia Goriainova, Olga Volodko, Denis Mironov |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Pectin Organoleptic Energy Engineering and Power Technology Berry Raw material physiologically functional ingredients Industrial and Manufacturing Engineering food Management of Technology and Innovation T1-995 Industry Dry matter Food science Electrical and Electronic Engineering Chemical composition Technology (General) Chemistry fruit and berry paste Applied Mathematics Mechanical Engineering quality indicators HD2321-4730.9 Ascorbic acid Computer Science Applications Control and Systems Engineering pastille Viscosity index structural-mechanical properties |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 49-56 (2021) |
| Popis: | A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30% under a mild mode during 25...50s provided that the puree is preheated to 50°C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50%; cranberries – 40%; hawthorn – 10%. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75% of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616Pa∙s, compared with control – 354Pa∙s. A decrease in the mass fraction of dry substances by 5.0%, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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