DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

Anastasiia Tokar,Nadiia Palianychka,Lesia Kravchenko,Iryna Haidai,Zinaida Kharchenko,Liudmyla Matenchuk,Valentуna Verkholantseva,Vira Tarasenko,Inna Povorozniuk,Nadiia Zahorko

doi:10.21303/2504-5695.2018.00678

Abstract

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

Highlights

Nutrition significantly affects the health status, working capacity and life expectancy of a person
The carried out researches of the content of some components of the chemical composition indicate that the greatest amount of dry soluble substances (DSS) have accumulated berries of gooseberry and blackcurrants, the smallest content in zucchini, 2.3 times as compared to berries of black currant, gooseberry – 2.7 times (Table 2)
The research results confirm that the berries of black currant are leading in the content of ascorbic acid in comparison with other raw materials, namely, it is contained in blackcurrant 15.2 times more than in fruits of zucchini and 6.5 times more than in berries gooseberries

Summary

Introduction

Nutrition significantly affects the health status, working capacity and life expectancy of a person. Food products for health and prophylactic purposes, enriched with vitamins, essential amino acids, micro- and macro elements, other biologically active substances (BAS) are becoming increasingly popular [1]. Nutrition science refers vegetables to healthy foods because their energy value is low, they supply the human body with biologically active substances, pectins, dietary fibers that participate in the formation of the microbiota of the gastrointestinal tract, enhance its peristalsis, have probiotic properties [2]. A promising area for the creation of functional food products is the creation of beverages using plant materials, in particular – smoothie, which is becoming more popular today. Beverages have good organoleptic properties, but a high content of BAS, which makes them useful for human health [3]. The creation of multicomponent products for people of different age groups with a given set of properties is a complex process that requires the most complete balance of products with a large number of components of the chemical composition, the correct choice of raw materials plays an important role in solving this problem [4]

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Results

Conclusion