IMPROVING PASTILLE MANUFACTURING TECHNOLOGY USING THE DEVELOPED MULTICOMPONENT FRUIT AND BERRY PASTE
Kasabova K. Zagorulko A. Zahorulko A. Shmatchenko N. Simakova O. Goriainova I. Volodko O. Mironov D.
2021Technology Center
Eastern-European Journal of Enterprise Technologies
2021#3Issue 11-11149 - 56 pp.
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...50 s 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 616 Pas, compared with control -354 Pas. 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
fruit and berry paste , pastille , physiologically functional ingredients , quality indicators , structural-mechanical properties
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Department of Bakery, Confectionary Pasta and Food Concentrates Technology
Department of Processes, Devices and Automation of Food Production, Kharkiv State University of Food Technology and Trade Klochkivska, str. 333, Kharkiv, 61051, Ukraine
Department of Bakery, Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and Trade Klochkivska, str. 333, Kharkiv, 61051, Ukraine
Department of Technology in Restaurant Business, Hospitality and Entrepreneurship Mykhailo Tuhan-Baranovskyi Donetsk National University of Economics and Trade Tramvaina, str. 16, Kryvyi Rih, 50005, Ukraine
Department of Hotel, Restaurant and Resort Industry Poltava University of Economics and Trade, Kovalia str. 3, Poltava, Ukraine, 36000 Tole bi str., 94, Almaty, 050012, Kazakhstan
Department of Bakery
Department of Processes
Department of Bakery
Department of Technology in Restaurant Business
Department of Hotel
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