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Abstract
Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem artichoke of MHS-drying undergo less crystallization and hence drying is carried out under milder conditions than these components during convection method. We established capacity for the dispersing of dried Jerusalem artichoke in a traditional ball mill depending on the duration, which makes it possible to obtain dried products for various technological purposes. We demonstrated a capacity to swell in the resulting powder made from Jerusalem artichoke, which predetermines the formation of advanced capillary-porous structure. Results of the tensometric method of studies revealed that the formed structure of powder made from Jerusalem artichoke of MHS-drying is characterized by small pores at temperature 50 °С and by 1.2...1.5 times larger – at 70 °С, which must be considered when they are rehydrated. We examined a complex of basic functional-technological properties of powder made from Jerusalem artichoke: coefficient of water absorption (CW), water-retaining (WRC), fat-retaining (FRC) and emulsifying capacities (EC). During mathematical processing of the results received, we obtained a conceptual model that describes a dependence of the comprehensive indicator of technological properties of powder made from Jerusalem artichoke (by the defined weight coefficients: for CW – 0.2; WRC – 0.2; FRC – 0.3; EC – 0.2) depending on the temperature of MHS-drying and dispersibility.
Highlights
The concept of all fast service enterprises is aimed at meeting the needs of consumers at the highest level, the basic principles of which are: a consumer should not have to wait; the task for the staff at an enterprise is to make a consumer want to visit it again.the products in such enterprises do not always meet the requirements of a balanced nutrition, especially under condition of limited consumption of vegetables and fruits. there is a need to use dried vegetable and fruit raw materials, in particular powders, in the technology of culinary products
Materials and Methods In order to examine technological properties of powder made from Jerusalem artichoke that is obtained by the method of MHS-drying, we determined dispersity of dried Jerusalem artichoke depending on the duration of grinding; capacity to swell; technological properties: coefficient of water absorption, water-retaining, fat-retaining and emulsifying capacities, depending on the temperature of MHS-drying and dispersibility
An analysis of the received diffractograms (Fig. 1) revealed that the samples of Jerusalem artichoke obtained both by convection drying and MHS-drying display a partially organized structure, which is typical for natural polysaccharides whose macromolecules are able to rotate the plane of polarization of light rays and form a double helix [8,9,10,11,12]
Summary
There is a need to use dried vegetable and fruit raw materials, in particular powders, in the technology of culinary products. This will avoid the seasonality in their consumption, simplify operations during mechanical culinary treatment of raw materials, reduce the duration of technological preparation of meals and culinary products, extend their asortment, reduce area of warehouse and production premises. Among the variety of alternative vegetable raw materials, special attention must be paid to the Jerusalem artichoke. This is a tuber-shaped plant that is characterized by high yields and unique chemical composition, in particular by the contents of inulin, pectin substances, cellulose, vitamins and mineral substances [1,2,3,4,5]
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