Abstract
The object of research is a semi-finished product for smoothies, made from strawberries, dried apples and oat flakes. During low-temperature storage and smoothie, quality indicators may deteriorate (loss of vitamins and antioxidants, decrease in organoleptic parameters, namely, color change and loss of aroma). Perspective is the complex assessment of color and aroma, which form the organoleptic parameters of the semi-finished product for smoothies. During the study, pH and titratable acidity are determined by potentiometric titration. These indicators affect the color and stability of the samples of the semi-finished product. Color stability is determined by spectrophotometric method, and the content of aroma-forming substances is determined by the results of oxidation-reduction titration. It is established that the pH value for fresh semi-finished and semi-finished products after 270 days of low-temperature storage has similar values, namely 3.441 and 3.410. The indicator of titratable acidity in the samples does not change during the storage period and is 13.00±0.02 mmol H + /100 g. This indicates the stability of organic acids and sugars included in the semi-finished product for smoothies. It is proved that at the end of the storage period the color intensity of the semi-finished product is 99 % of the initial value. It is determined that the content of aroma-forming substances in the freshly prepared smoothie semi-finished product is 43.6 ml of Na 2 S 2 O 3 /100 g, and after the storage period of 22.7 ml of Na 2 S 2 O 3 /100 g. Thus, during storage for 270 days at a temperature of –18 oC and defrosting in the open air at a temperature of 23±1 oC, the semi-finished product remains stable in terms of physicochemical parameters and color intensity. The content of aroma-forming substances remains at the level of 52 % of the initial value. The production of this semi-finished product will allow to expand the range of frozen products and increase the base of local processing industry, the development of which will contribute to the development of agricultural production in the region.
Highlights
Modern trends in the development of the consumer market require the creation of qualitatively new food products, having a positive impact on the human body
Analysis of the chemical composition of oat flakes shows that they are rich in sodium, iron, zinc, calcium, containing lipids, is a source of dietary fiber and vitamins [4]
It is known that the pH and the titratable acidity of plant raw materials influence the formation of color and its stability [21], since the color is significantly dependent on the content of anthocyanins and flavonoids
Summary
Modern trends in the development of the consumer market require the creation of qualitatively new food products, having a positive impact on the human body These products include functional foods that can reduce the risk of certain diseases, slow down the aging process of the body and diversify the diet of humans through the content of biologically active substances [1]. Strawberries, oats are widely cultivated and are traditional for Ukraine raw materials This gives grounds for the development of new types of food products with their use. One of the rational methods of storing fruit and berry raw materials is the production of semi-finished products from their subsequent low-temperature storage. It is important to study the possibility of using apples, strawberries and oat flakes to produce high-quality semi-finished products with increased nutritional value, natural color and aroma. Realization of the plan will allow expanding the assortment of semi-finished products for smoothie and creating competitive products in the food market
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