Abstract
The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belongs to the technologies of extrusive formation of food products in the medium of sodium alginate with obtaining structured form of olive, that is, its imitated shapes. The implementation of this method implies comprehensive processing olive raw material to obtain several kinds of new products – encapsulated olive oil, structured olive and their combined form. The product is a capsule in the shell of a gel forming agent with internal content of olive puree or the products of their processing (fiber, pulp) with evenly distributed olive oil capsules (filler of structured olive). It is possible to produce the structured olive of various diameters (d=6...18 mm), different color at various ratios of inner content – shell. Regulation of structural-mechanical and organoleptic parameters is achieved through the use of the mixed gel formation of related structure-forming agents (sodium alginate and agar). The alginic shell of the structured olive modified by agar makes it possible to ensure high acid resistance and stability of products over a long period of storage. Based on the complex of research, the main indicators of quality and safety of new product, the storage terms and conditions were established. Scientific and practical experience during the implementation of the technology can be applied to different types of fruit and vegetable raw materials. This makes it possible to obtain food products with different physical form. Involvement in technological process of inferior parts of fruit and vegetable raw material makes it possible to recycle raw materials comprehensively, increasing the profitability and efficiency of technological processes. Structuring technology as a method of technological influence makes it possible to expand the range of food products and effectively control the chemical composition and nutritional value of structured products.
Highlights
The world market of structured food products is growing rapidly, which is proved by the number of new ideas and technological solutions for the creation of innovative products taking into consideration the latest trends and the gained scientific experience [1]
The aim of this study is to develop the technology of structured olives based on oil pomace and pulp containing the encapsulated olive oil
The following tasks were set: – to study the effect of formulation components on the stages of extrusive formation of the technological mixture based on olive raw materials; – to substantiate the parameters of the technological process of formation of the structured olive containing the encapsulated olive oil; – to explore the basic quality and safety indicators of the developed products in the technological flow and during the storage
Summary
The world market of structured food products is growing rapidly, which is proved by the number of new ideas and technological solutions for the creation of innovative products taking into consideration the latest trends and the gained scientific experience [1]. Effective waste-free technologies of processing raw materials of different origin with high economic potential and profitability indicators are implemented today. The competition among firms-manufacturers of food products from olive raw materials increases. This prompted the search for innovative approaches to its processing. The main causes of this imbalance include dietary inertness of most consumers to traditional products of vegetable origin. This is the result of insufficient range of starch-free plant products, economically unaffordable imported vegetable raw materials. Creation of high-end olive products will enable the satisfaction of the constantly growing demand for this type of products in terms of “quality” and “value”
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