Development of thick celery-based paste recipe

Abstract

This paper is devoted to solving the problem related to increasing the nutritional value of sugar confectionery products, since they are highly consumed among the population. At the same time, they have some disadvantages related to high energy value and lack of vitamins, minerals and food fibres. It is possible to solve this problem by mixing different raw materials. One of the promising raw materials for the food industry is celery, which can become a source of vitamins, minerals and dietary fibres which are needed by human body. The recipe and manufacturing process for cooking thick fruity paste with the use of celery have been developed. Structural and mechanical properties (elasticity, firmness) of thick fruity pastes were studied in order to obtain a product with the desired properties and having the increased nutrition value. Then, regression analysis of the experimental data was performed using Microsoft Office Excel 2007. On the basis of the results thus obtained optimal ratio of ingredients in a thick fruity paste recipe was determined. This food product has high organoleptic, structural-mechanical properties and is a source of food nutrients essential for the body.