Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties

Andreii Zahorulko,Aleksey Zagorulko,Kateryna Kasabova,Irina Gordienko,I Spichak,O Lebedeva

doi:10.1051/bioconf/20213001024

Andreii Zahorulko, Aleksey Zagorulko + Show 4 more

Open Access

https://doi.org/10.1051/bioconf/20213001024

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Abstract

A new method of production of multicomponent fruit and vegetable semi-finished products and sugar confectionery products, in particular pastilles, on its basis has been developed. The recipe of semi-finished products is chosen taking into account the health properties, which consists of apples, pumpkins, beets, sea buckthorn and chokeberry. For concentration processes during the production of the semi-finished product, advanced apparatus based on a radiating flexible film resistive electric heater (RFFREH) is used. Rational modes of processing of vegetable raw materials are set for the developed apparatus. Studies of structural and mechanical properties of the proposed multicomponent fruit and vegetable pastes and purees are presented. Analysis of these structural and mechanical properties shows the advantage of multi-component fruit and vegetable paste with apple puree – 30%, pumpkin – 20%, beets – 10%, sea buckthorn – 20% and chokeberry – 20%. The use of fruit and vegetable pastes in the technology of pastille gives the products a pleasant taste and aroma, due to which it is possible to use the paste as a natural flavor and dye, without the use of synthetic ones. The use of the developed fruit and vegetable paste in technologies of sugar confectionery, namely pastilles is offered. The optimal application of fruit and vegetable paste is 40% replacement of apple puree, which will provide a significant increase of physiologically functional ingredients in the product.

Highlights

Deterioration of the ecological condition necessitates the provision of the population with functional food
It is organic plant raw materials that contain a significant amount of vitamins, minerals and pectin, phytoncides, etc., and its processing allows to get a lot of different semi-finished food products and finished products. [1,2,3]
The introduction of vegetable paste can significantly increase the content of dietary fiber, organic acids, vitamins, phenolic compounds and minerals

Summary

Introduction

Deterioration of the ecological condition necessitates the provision of the population with functional food. It is organic plant raw materials that contain a significant amount of vitamins, minerals and pectin, phytoncides, etc., and its processing allows to get a lot of different semi-finished food products and finished products. Such pastes contain few vitamins, minerals and organic acids; color, aroma and taste are quite poor and aesthetically unattractive The solution to this problem is possible by expanding the range of pasty semi-finished products by creating multi-component compositions of plant raw materials, which would be characterized by a significant natural content of biologically active substances and therapeutic and prophylactic properties [5]. During the creation of multicomponent fruit and vegetable semi-finished products, the main raw materials were apple (Antonovka variety), pumpkin (Gilea Muscat variety), beetroot (Bordo variety), sea buckthorn (Galerit variety), chokeberry (Chornooka varieties), which have therapeutic and prophylactic properties, purees and pastes on their basis. Under the conditions of final concentration, the pasty semi-finished product is packaged at a temperature of 56-59 °C, sealed, pasteurized and labeled (table 1)

Apple Pumpkin

Conclusion