Abstract
It is known that the vegetable concentrates' composition includes dietary fibers, micro-elements, color-forming substances, which can be successfully used as a substitute for the main substance in a formulation. This paper reports the development of a technique to process vegetables into vegetable semi-finished products, the formulations of culinary meals based on vegetable concentrates, as well as the techniques of their heat treatment using electrocontact heating (ECH). A technique to process vegetables into vegetable semi-finished products using carrot as an example implies the separation of raw materials into juice and pomace followed by separate processing of each component. Depending on the technological tasks, it is possible to obtain a vegetable concentrate by mixing juice and dried pomace. The colorimetric quality assessment has helped establish the parameters for juice and pomace processing. A carrot-based concentrate has been studied in terms of the content of the dried pomace. It was established that adding it improves the quality of the product, namely the brightness and color purity become better. It has been proposed to use carrot pomace in the formulations for different culinary meals provided the heat treatment process is intensified by combining convective heating and ECH. Carrot pomace was used in formulations for several culinary meals (rice pudding, millet balls, as well as unleavened pastry). The combined thermal treatment of experimental products involving ECH provided several advantages in terms of the technological indicators, namely: the duration of heat treatment decreases by 20...40 %, the output increases by 10...20 %, and energy consumption decreases by 23...32 %, which is an argument for its application. Based on the organoleptic assessment, it was noted that, in addition to the taste inherent in these products, the resulting products acquired a kind of pleasant taste of carrot, the increased juiciness and tenderness, which can attract the consumer
Highlights
It is advisable to conduct a study into the processes of the heat treatment of culinary meals based on vegetable concentrates at different electrocontact heating (ECH) parameters, which could help achieve the effect of intensification
The result of studying the relevant processes has established a decrease in the time of heat treatment and the mass loss by products compared to the meals prepared in conventional ways. This is due to the fact that the combined heating provides a balanced thermal impact: the inner layers of the product are heated by ECH while the formation of crust on the surface is due to convection
We have devised a technique to produce vegetable concentrate from carrot, which involves the separation of raw materials into juice and pomace followed by separate processing of each component
Summary
Making fruit and vegetable juices, as well as sugar production, are accompanied by a large amount of waste, in particular in the form of pomace. A variant to overcome the appropriate difficulties may be to apply a systematic approach to the processing of vegetable raw materials, namely the use of vacuum technology at different stages of processing for storing color-forming components. That is, both liquid fraction and pomace should be processed using certain temperatures (up to 55 °C), without air access. It is advisable to conduct a study into the processes of the heat treatment of culinary meals based on vegetable concentrates at different ECH parameters, which could help achieve the effect of intensification
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