Fruit Paste Research Articles

Carbon footprint calculating for fruit processing and storage activities

Food production plays a significant role in greenhouse gas emissions. Addressing these issues in agriculture and production requires strategies that consider regional and national contexts while ensuring food security. There is no universal solution for agro-processing sector; thus, research and adaptable tools must be employed based on local conditions. The research were focused on analysis of fruit paste production technology, refrigerated storage and transport. As a result, a calculating carbon footprint method for these processes was developed. Conclusions of this research can be of great value to agri-food industry, enabling producers to make more informed decisions about energy efficiency and reducing greenhouse gas emissions. This makes it possible to move toward more sustainable and environmentally friendly production, while ensuring high quality products throughout their shelf life.

Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products.

The strawberry tree (Arbustus unedo) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical and chemical applications to prevent or treat several human diseases. The strawberry tree fruits have usually been used to produce traditional products such as jams and jellies and to obtain fermented alcoholic drinks, representing the most valuable derivative products. Other fermented products are potentially interesting for their nutritional value; however, the fermentation process needs to be controlled and standardized to obtain high-quality products/ingredients. In this work, we investigated two different fermentative procedures, using strawberry tree whole fruit and fruit paste as matrices inoculated with a selected starter strain of Saccharomyces cerevisiae LI 180-7. The physical, chemical, microbiological and nutritional properties of fermented products were evaluated, as well as their antioxidant activity. The new obtained fermented products are enriched in organic acids (acetic acid varied from 39.58 and 57.21 mg/g DW and lactic acid from 85.33 to 114.1 mg/g DW) and have better nutritional traits showing a higher amount of total polyphenols (phenolic acids, flavonoids and anthocyanins) that ranged from 1852 mg GAE/100 g DW to 2682 mg GAE/100 g DW. Also, the amount of isoprenoid increased ranging from 155.5 μg/g DW to 164.61 μg/g DW. In this regard, the most promising strategy seemed to be the fermentation of the fruit paste preparation; while the extract of fermented whole fruits showed the most powerful antioxidant activity. Finally, a preliminary attempt to produce a food prototype enriched in fermented strawberry tree fruits suggested the whole fruit fermented sample as the most promising from a preliminary sensory analysis.

Recent Advances in Ajwain (Trachyspermum ammi L.) Cultivation: A Review

Ajwain (Trachyspermum ammi L.), also known as carom seed, belongs to the family Apiaceae, a native from Egypt. It is a popular seed spice crop in India. It is an annual herbaceous plant bearing small egg shaped greyish brown fruits. Seeds contain medicinal values, especially for curing indigestion, stomach pain, and elements concerning the digestive system. Thymol (30-35%), γ-terpinene (23.92%), and p-cymene (22.9%) are the major constituents present in the seeds. The essential oil extracted from Ajwain seeds is being used in minor quantities in perfumery, food flavouring as preservatives, and most extensively in folk medicines, especially for remedies of stomach disorders. Dry and hot fruit fermentation is externally applied on the chest to cure asthma, and a crushed fruit paste is applied for colic pains. Evaluation and characterization of seed spices germplasm is required for their documentation and cataloging crop wise for further use by plant breeders and biotechnologists to improve yields, quality, and resistance against biotic as well as biotic stresses. There is an urgent need to enhance the productivity and quality of the crop by adopting suitable agronomic practices such as population densities per hectare and the nutritional status of the soil. Major research is needed on pesticide residue management to earn better foreign exchange. Recent available advanced research and development have been described in this article.

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

Antibacterial Activity Test of Yoghurt Paste Red Fruit (Pandanus conoideus Lam.) Against Escherichia coli

Background: Red fruit (Pandanus conoideus Lam.) contains phenol, terpenoid, alkaloid, tannin, and steroid compounds which function as antibacterial. Yoghurt is a fermented milk product with a manufacturing process by adding two types of lactic acid starter: Lactobacillus bulgaricus and Streptococcus thermophilous. Objective: This study aimed to determine the pH, water content, total solid content, ash content, total lactic acid, and antibacterial activity against Escherichia coli in red fruit (Pandanus conoideus Lam.) paste yoghurt. Method: This study used an experimental approach by making red fruit paste yoghurt in three formulas with different concentrations, namely F1 (10%), F2 (15%), and F3 (20%). An antibacterial activity test was conducted using the disc diffusion method. Results: The results obtained from all tests were the pH in formula 1, 2, and 3, namely 4.7; 4.9, and 4.9; the water content in formula 1, 2, and 3 were 63.33%; 44.66%, and 60.66%; the total solids content of formula 1, 2, and 3 were 36.66%; 55.33%, and 39.33%; the ash content in formula 1, 2, and 3 were 1.40%; 1.66%, and 1.13%; total lactic acid in formula 1, 2, and 3, namely 1.97%; 1.71%, and 2.09%; inhibition zone of antibacterial activity in formula 1, 2, and 3, namely 10.50 mm; 12.47mm, and 13.18mm. Conclusion: In total solids and total lactic acid qualified for Indonesian National Standard (SNI) requirements, while pH, water content, and ash content did not qualify for SNI requirements. Antibacterial activity in red fruit paste yoghurt is a potent category.

Effect of Oral Intake of Flammulina velutipes (Enokitake) on Skin Condition in Healthy Adult Women: A Randomized, Double-Blind, Placebo-Controlled Study on Mental and Physical Health

Nutritional foods are concentrated sources of molecules with a nutritional or physiological effect which contain nutrients. There is a category, “nutricosmetics”, defined as ingestible natural health products that enhance the function and appearance of human skin, nails, and hair. A new variety of Flammulina velutipes (F. velutipes), Oki-Shirayuki 919, was explored to ascertain whether its components have functions of nutricosmetics. We focused on physiological effects for enhancing the human skin condition, such as moisturizing or barrier functions in F. velutipes. A randomized, double-blind, placebo-controlled clinical study was performed between January and March 2022. Among healthy men and women (n = 30) aged 20 to 59 years, the test group (n = 15) took a test product which included F. velutipes dry powder, and the placebo group (n = 15) took a placebo (a similar product in which the F. velutipes dry powder was replaced with plum fruit paste). Since the amount of increase in skin hydration over four weeks in the test group was significantly larger than that in the placebo group, a significant difference between the two groups was observed (p = 0.033). F. velutipe was suggested to have some physiological functions such as improving skin moisture.

Effect of Storage Conditions on Antioxidant Enzymes and Polyphenol Oxidase Activity of African Star Apple Juice

This study investigated the effect of storage on both antioxidant enzymes and polyphenol oxidase activities of African star apple juice. African star apple (Chrysophyllum albidum) was sorted, washed, peeled and deseeded before milling the pulp to get fruit paste. The milled paste was then filtered to get a clear juice. The clear juice was packed in sterilized bottles before pasteurizing in a water bath at 71.2 oC for 30 minutes; after which a part was stored under refrigeration condition (6±2 oC), while the other part was stored under tropical ambient condition (28±2 oC). Catalase (CAT), superoxide dismutase (SOD) and reduced glutathione (GSH) all increased as storage period increased, with samples stored under refrigeration conditions recording higher values than those stored under tropical ambient conditions. On the other hand, the selenium-containing microsomal enzyme, glutathione peroxidase (GPx), registered an inverse relationship with storage period at both conditions. Polyphenol oxidase optimal thermal activity was observed at 80 oC and that of pH was at 7, whereas the enzyme was more stable at 40 oC at all stages and conditions of storage tested. The study also showed that polyphenol oxidase was more active when purified partially, compared to the crude enzyme. In conclusion, polyphenol oxidase can be isolated from African star apple juice stored under different conditions.

EFFECT OF PRESERVATION METHODS ON THE STORAGE OF YELLOW PUMPKIM PUREE

Puree is a fruit paste with a moisture content of about 60% of the process of steaming and crushing the fruit or often called a ready-to-cook (RTC) product. One of the problems of this puree is that high moisture content causes the puree to easily be damaged. The purpose of this study was to determine the effect of storage temperature, addition of sugar, the use of ammonium benzoate to shelf life of pumpkin puree. Treatment of the study were (1) Addition of sugar with level 20%; 30%; 40%; and 50%, (2) addition of sodium benzoate, with level 1,000 ppm, 2,000 ppm, 3,000 ppm, and (3) storage temperature, with room temperature level and cool box. The results showed that (1) Storage at cold temperatures (0-5oC) was more effective to increase shelf life of yellow pumpkin puree compared with addition of sugar and use of ammonium benzoate preservatives, (2), sugar addition to 30% less effective for prolonging life keep the pumpkin puree, (3) The addition of ammonium benzoate to 3,000 ppm can improve the shelf life of the yellow pumpkin puree.

The Effect of Additional Paste of Sukari Date Fruit on Organoleptic Properties, Nutritional Value and Acceptance of Sule Sukari Ice Cream As An Alternative Food In Elementary School Children

Malnutrition in children can have a bad impact because in addition to increasing the risk of various diseases, it also tends to inhibit the growth and development of children. Various efforts to overcome the problem of malnutrition in children include providing food that contains high energy and protein, which can be obtained from Sule Sukari ice cream made from soy milk with the addition of Sukari Dates paste which is high in energy and protein. This research was conducted at the Food Science Laboratory, Department of Nutrition, Poltekkes Mataram in December 2021 using an experimental method with a completely randomized design (CRD) with one factor, namely the addition of Sukari date fruit paste consisting of 5 treatment levels (0%, 10%, 20%, 30%, 40%), 3 repetitions each. Organoleptic trait data were collected by hedonic organoleptic test and statistically processed using Analysis Of Variance (One Way Annova) at 95% confidence level (? = 0.05). Acceptability data was obtained through the acceptance test for elementary school-aged children in grades 4, 5 and 6 at SDN Bejelo, while nutrient data was obtained through a proximate test conducted at the Laboratory of Analytical Chemistry, University of Mataram. The addition of Sukari date fruit paste had a significant effect on the organoleptic properties, namely the color, taste and texture of Sule Sukari ice cream (p<0.05). Based on the organoleptic test, t3(20%) was the most preferred treatment by the panelists. The proximate test results showed that the selected Sule Sukari ice cream had a moisture content of 62.64%, ash content 0.84%, fat content 10.01%, protein content 3.70% and carbohydrates 22.81%. In the acceptance test, there were 30 people (93.7%) categorized as good acceptance and 2 people (6.3%) from 32 children. Sule Sukari ice cream was given as much as 135 g with energy content of 264.7 kcal, 5 g protein, 13.5 g fat, and 30.8 g KH.

Nutritional Content Of Fresh Seed, Pith, Pulp And Red Fruit Paste (Pandanus conoidus lamk) Type Of Mbarugum Origin Papua

Red fruit is an endemic plant of Papua which is rich in bioactive compounds both antioxidants and antimicrobials, the form or fraction of red fruit that is often used is red fruit oil and red fruit paste. Several other red fruit fractions are wasted and have not been utilized because information about their nutritional composition does not yet exist. This study aims to determine the comparison of the nutritional composition of each red fruit fraction starting from fresh seeds, pith, pulp and paste. This study uses laboratory analysis of the proximate value of each fraction, FFA value and carotene value. The results showed that the nutritional value of each red fruit fraction was different, for the value of protein, fat, carbohydrates and crude fiber the highest nutritional value was found in fresh seeds while the lowest value for all compositions except for water content was in the pith fraction. The FFA and carotene values ​​were highest in fresh seeds, then in the pasta and pulp fractions, while FFA and carotene pith were not detected.

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. Fatty acid profiles were measured by gas chromatography. Vitamin contents were measured using HPLC. Inductively coupled plasma (ICP) was used to measure minerals. In the fatty acid profile, 21 fatty acids including saturated fatty acids, unsaturated fatty acids, and PUFAs were identified. The predominant fatty acids in samples were palmitic acid, stearic acid, oleic acid, and linoleic acid. E and B1 vitamins varied from 6.19 to 22.63 mg/g and 5.38–19.10 mg/g in sour fruits and fruit paste, respectively. Among the minerals, iodine was at the highest level in all samples (5.06–607.46 mg/g). In conclusion, these seaweeds can be used as a suitable source of fatty acids, minerals, and vitamins in the formulation of functional processed fruits, which are essential for human health.

Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

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

Structure, rheology, and tribology of date fruit paste procured from different date palm cultivars

AbstractDate paste is an intermediate food product from date palm fruit containing valuable nutrients having a great potential as sugar substitute or filler in various food formulations. The study aimed to investigate the physicochemical, rheological, tribological, structural, and thermal characteristics of date paste prepared from five cultivars of date palm (Aseel, Muzawati, Dhakki, Rabai, and Karbalain). Dynamic rheological analysis demonstrated viscoelastic nature of all samples. The elastic modulus (G′) was higher than viscous modulus (G″) for all samples, indicating gel‐like nature. All samples showed the typical Stribeck tribological curves, wherein the friction coefficient in the boundary regime in Dhakki, Muzawati, and Rabai pastes were higher than Karbalain and Aseel samples. The friction coefficient was reduced at mixed regime, enhancing lubrication by prevention of surface contact. Endothermic peaks were observed for all samples wherein peak temperature ranged between 138.49 and 154.13°C. The microstructure properties of date paste samples were similar except Muzawati paste.Practical applicationsRecently, there has been a renewed interest in the date palm fruit in order to make better use of off‐grade fruit as a component in various food preparations such as health foods, baking products, and confectionery. Date paste (processing waste) can be used as alternative to sugar for making several food recipes like cakes, desserts, sweets, biscuits, soups, sauces, and so on. Date paste can also be used in salad dressing to add a distinctive sweet taste. Spread date paste simply on toast or swirl it into morning oatmeal or consume it individually in breakfast to gain more energy during the whole day. It is a preferred ingredient for different diets, such as vegan and paleo diets. The current study describes comprehensive information regarding the rheological behavior, textural, tribological, and phytochemical nature of date fruit paste of top commercial cultivars of date palm from Pakistan. The obtained data may provide a general guideline when considering the use of date paste from different cultivars in food products.

Improved rotary film evaporator for concentrating organic fruit and berry puree

This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of the evaporator is heated by a flexible film resistive electric heater of the radiating type with an insulating outer surface. Peltier elements installed in the device make it possible to provide low-voltage power for exhaust fans from the thermal secondary steam. The puree fed for processing is preheated by 8...10 °С by the heat from the concentrated product and secondary steam. For the experiment, fruit and berry blended puree from apples, quince, and black currants was used. The structural and mechanical properties of blended puree have been determined when the temperature changes within 55...75 °С, in particular, the effective viscosity varies in the range of 22...6 Pa∙s, the maximum shear stress ‒ 29...8 Pa. Effective regions in the fruit and berry puree concentration process have been established: Kmin=Vpaste/Vpuree=0.190; Kmax=Vpaste/Vpuree=0.725 When concentrating fruit and berry pastes with an initial solids content of 9...15 % to the resulting content (29...31 %), it is advisable to apply a surface load of 0.048...0.121 kg/m2s. By calculation, the reduction of the specific energy consumption for heating the volume of the product unit has been confirmed: a rotor-film evaporator – 547 kJ/kg over a period of 75 s, compared to the basic vacuum evaporator – 1,090 kJ/kg, respectively, over 1.08 hours. The results could be useful when designing evaporating equipment for rotor-film-type devices in order to concentrate various blends of fruit and berry raw materials under conditions of using the energy of secondary steam.

Ayurvedic Management of Oligodendroglioma: A Case Report

Oligodendroglioma is a type of glioma arising out of oligodendrocytes of brain and spinal cord with a poor prognosis. The treatments include surgery, followed by radiation therapy and chemotherapy. Because of the long course of treatment including surgery followed by chemo and radiotherapy and the adverse effects of the same, many patients seek Ayurvedic management. A case of Oligodendroglioma in a 54-year-old female was managed as Vata kaphaja arbuda (~tumor) complicating to Asthi-majjagatavastha (~involvement of bone and marrow) with Shamana (~pacifying) procedures and medicines. 14 days of Shirolepa (~application of medicated paste over head) with Dhaturadikalka (~fruit paste of Datura metel linn) do at 4pm for a period of 45 minutes. This was followed by Shiropichu (~Application of oil-soaked wick on the vertex) with Rasathailam for 14 days in the evening 4pm-6pm. Guggulutiktaka kashaya 15 ml+ 60 ml hot water twice daily, Rasasinduram Capsule 125 mg twice daily with hot water, Nimbamrutadierandataila 10 ml with 50 ml warm milk for 1 week and Guggulutiktaka ghruta10 ml with luke warm water were given. Patient reported significant reduction of symptoms like headache, seizure, general weakness etc and improved Quality of life with a positive mind within two weeks. MRI change was remarkable after the treatment as the MRI taken on 29/1/20 has shown that Cortical based right frontal lesion measures 1.7*1.8cm, which was reduced in size compared to the previous MRI 2.3*2.3 cm taken after 22nd cycle of Inj. Avastin on 29/11/19. Rational application of Ayurvedic medicines can contribute much to the management of Oligodendroglioma.

Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30 % under a mild mode during 25...50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50 %; cranberries – 40 %; hawthorn – 10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa∙s, compared with control – 354 Pa∙s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology

Fatty acid profile of paste, sensory quality, and microstructures surface of patty added with red fruit paste (Pandanus conoideus Lamk)

This study aimed to determine the sensory quality and the microstructure surface of the patty added with red fruit paste (RFP). An experimental method was employed with a completely randomized design in this study. The addition of RFP consisted of four treatments with three replications of each treatment. Since RFP was a substitute for animal fat in the patties mixture, the paste levels in the treatment were R0 (control), R1 (5% RFP), R2 (10%), and R3 (15%). Sensory quality was checked by a hedonic test for texture, taste, color, and juiciness and the microstructure was examined by comparing the patty samples before and after the cook. However, before the red fruit paste was being applied to the patties, the fatty acid profile was analyzed using gas chromatography. The chromatogram graph showed that red fruit paste is rich in fatty acids, dominated by oleic acid, palmitic acid, and omega 9 fatty acids. Hence, the results indicated that the addition of RFP significantly (P<0.05) increased the sensory quality parameter score. Patties with 15% RFP had the highest value for texture, taste, color, and juiciness while the control treatment had the lowest value for texture, taste, color, and juiciness. The surface of the patty microstructure was described based on the shape on the patty’s surface between R0 and R3. The appearance of the patty before and after the cook looked different. The results of microscopic observations on patties support the sensory value of R3, especially in texture and juiciness for the surface of the patties in the R3 treatment was flatter, not rough, and looked softer than the control treatment.