Abstract
A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of 50 % at a temperature of 50...56 °C under vacuum. The processing time was reduced to 1...2 min, which is several times less compared to conventional single-case pump vacuum evaporators (60...90 mins). Reducing the temperature influence of concentrating contributes to an increase in the organoleptic and physicochemical parameters of the resulting paste. To determine the effect of the contribution of each component to the structure of the paste, the structural and mechanical properties of the puree from each raw material and concentrated semi-finished products were investigated. The devised paste has an increased strength of the structure with a dynamic viscosity value of 394 Pa⋅s, which is 2.5 times more than that in the control sample. The devised blended fruit and vegetable paste has an increased content of physiologically functional ingredients and good organoleptic parameters, unlike control (apple paste). It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties. The dynamic viscosity value of the marshmallow in which 75 % of apple puree was replaced with the devised paste has increased, compared to the control sample (marshmallow without additives), from 408 Pa⋅s to 908 Pa⋅s. The color of the marshmallow mass where 75 % of apple puree were replaced is bright pink with a wavelength of 596.7 nm and a brightness of 62.3 %. The data reported here make it possible to improve the quality of original marshmallow products when adding fruit and vegetable semi-finished products whereby an increase in functional properties is provided
Highlights
One of the priority directions in the development of the food industry today is the creation of functional confectionery products
It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties
Fruit and vegetable raw materials are a natural source of functional physiological ingredients (FPI), which makes
Summary
One of the priority directions in the development of the food industry today is the creation of functional confectionery products. More rational utilization of fruit and vegetable raw materials is possible through the introduction of the latest technological and equipment solutions for the production of high-quality natural semi-finished products for functional purposes, using modern achievements in science and technology. The need for a healthy diet predetermines the need to create functional food products through the introduction of modern technologies and the equipment component for their implementation, in particular due to low-temperature processing of plant raw materials. Ensuring the expansion of the range of wellness products, in particular confectionery products, is possible by minimizing in the formulation composition of components with low FPI content and replacing them with fruit and vegetable pastes with increased nutritional value [2]. It is a relevant task to direct scientific and practical work to improve the techniques of production of fruit and vegetable semi-finished products of high degree of readiness with the possibility of their further introduction to the formulation composition of food products (confectionery, bakery, etc.)
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