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

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 43-50
Author(s):  
Mariana Bondar ◽  
Alla Solomon ◽  
Natalia Fedak ◽  
Mariia Paska ◽  
Anna Hotvianska ◽  
...  
Keyword(s):  
Low Temperature ◽  
Dynamic Viscosity ◽  
Single Case ◽  
Control Sample ◽  
Raw Material ◽  
Partial Replacement ◽  
Fruit And Vegetable ◽  
Component Content ◽  
Apple Puree ◽  
Apple Purée

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

scholarly journals Efficient use of microwave EMF and multilevel high temperature sterilization modes in apple puree technology for dietetic nutrition

2020 ◽  
Vol 222 ◽  
pp. 03005
Author(s):  
M.M. Rakhmanova ◽  
A.F. Demirova ◽  
M.E. Akhmedov ◽  
Z.A. Abdulkhalikov ◽  
T.N. Daudova
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Raw Materials ◽  
Nutrient Composition ◽  
Raw Material ◽  
Saturated Steam ◽  
Technical Data ◽  
Short Time ◽  
Apple Puree ◽  
Apple Purée

The article is dedicated to improving the quality of apple puree with xylitol for dietetic nutrition due to the development and implementation of a new technological process. This is microwave boiling of apples, rather than traditional steaming using saturated steam before chopping, with the development of a device for its implementation and multilevel high-temperature sterilization modes with prebake of apple puree in glass jars in microwave EMF. The analysis of research and technical data proved that pre-heat treatment of apples with saturated steam and traditional sterilization modes have a considerable duration, which impairs the finished products quality and has an adverse effect on the nutrient composition of the raw material during processing. Substituting the traditional method of pre-heat treatment of apples for their short-time processing in microwave EMF reduces the process by more than twice, which, in turn, contributes to an increased preservation of the nutrient composition of apples, while enhancing the yield of apple puree. For the implementation of microwave processing method of raw materials, a new design of the device for electromagnetic treatment of plant roughage has been developed, providing a uniform and more intensive heat treatment of raw materials in a continuous flow. Rapid multilevel high-temperature sterilization modes with the application of apple puree in glass jars in microwave EMF, liquid high-temperature heat devices and an autoclave basket, providing the opportunity for thermal sterilization of the product without creating reverse pressure in the machine, generally contribute to reducing heat costs and increasing the nutritional value.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients

2020 ◽  
Vol 82 (2) ◽  
pp. 146-153
Author(s):  
O. S. Rudenko ◽  
N. B. Kondratiev ◽  
M. V. Osipov ◽  
I. A. Belova ◽  
M. A. Lavrukhin
Keyword(s):  
Organic Acids ◽  
Malic Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Magnesium Content ◽  
Average Value ◽  
Confectionery Products ◽  
Component Content ◽  
Apple Puree ◽  
Apple Purée

The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in the studied types of raw materials was 0.7%, while in apple puree it counted 0.43%. The average value of the sum of potassium and magnesium mass fraction for the presented types of raw materials was 212 mg / 100 g, and the previously determined value for apple puree was 211 mg / 100 g. Comparison of the actual values and reference data of the ranges of malic acid content and potassium and magnesium sum shows the possibility of the fruit component content determination in various confectionery products groups. Organic acids and macronutrients were proven to be used as identification indicators for many groups of fruit raw materials. The factual data on organic acids and macronutrients content in some types of fruit purees made of tropical fruits, which are characterized by very wide ranges, were obtained in the work. The mass fraction of malic acid in the studied samples is in the range from 0.03% to 0.30%. The potassium content ranges from 60 mg to 301 mg per 100 g of product, and the magnesium content ranges from 6 mg to 21 mg per 100 g of product. The preservation of organic acids and macronutrients in apple puree was proved during storage. This indicates the possibility of their use in the confectionery industry as accurate and reliable criteria for fruit raw materials identification in finished products.

scholarly journals Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

Assessment of the Thermal Stability of Patulin in Apple Puree and of Possibilities for Reduction of Patulin Contamination Level Through Apple Processing

2018 ◽  
Vol 69 (4) ◽  
pp. 809-814
Author(s):  
Monica Catana ◽  
Luminita Catana ◽  
Enuta Iorga ◽  
Alina Culetu ◽  
Valentin Ionescu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Raw Material ◽  
Penicillium Expansum ◽  
Contamination Level ◽  
Apple Cultivar ◽  
Heat Treated ◽  
Thermal Stability Of ◽  
Apple Puree ◽  
Concentration Levels ◽  
Apple Purée

Apples are an important raw material for the production of puree, nectar, jam, and a widely used ingredient in composition of pastry products. Patulin is a mycotoxin that appears in moldy apples, especially, attacked by Penicillium, Aspergillus and Byssochlamys. This study aimed to evaluate the thermal stability of patulin in apple puree and the possibilities to reduce the patulin contamination level through processing apples to apple puree and nectar. Within the experiments, samples of apple puree from Jonathan apple cultivar, spiked with patulin at four concentration levels (10 mg/kg, 20 mg/kg 40 mg/kg and 80 mg/kg) were heat treated at 100 �C for 10, 15, 20 and 25 min, respectively. It was found a reduction of the patulin level, due to the thermal degradation of this mycotoxin. Apples from Golden Delicious cultivar, attacked by Penicillium expansum and contaminated with native patulin were processed to puree and nectar. Through processing of apples contaminated with patulin it was registered an important decrease of it.

scholarly journals RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

2019 ◽  
pp. 70-73
Author(s):  
T. V. Fedosenko ◽  
L. K. Patsyuk ◽  
D. V. Zhuravskaya-Skalova ◽  
E. A. Medvedeva ◽  
V. P. Filippovich ◽  
...  
Keyword(s):  
Exposure Time ◽  
Ultrasonic Treatment ◽  
Mass Fraction ◽  
Control Sample ◽  
Soluble Solids ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Mashed Potatoes ◽  
Apple Puree ◽  
Apple Purée

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

scholarly journals Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties

2021 ◽  
Vol 30 ◽  
pp. 01024
Author(s):  
Andreii Zahorulko ◽  
Aleksey Zagorulko ◽  
Kateryna Kasabova ◽  
Irina Gordienko
Keyword(s):  
Mechanical Properties ◽  
Raw Materials ◽  
Sea Buckthorn ◽  
Electric Heater ◽  
Fruit And Vegetable ◽  
Confectionery Products ◽  
Modes Of Processing ◽  
Method Of Production ◽  
Apple Puree ◽  
Apple Purée

A new method of production of multicomponent fruit and vegetable semi-finished products and sugar confectionery products, in particular pastilles, on its basis has been developed. The recipe of semi-finished products is chosen taking into account the health properties, which consists of apples, pumpkins, beets, sea buckthorn and chokeberry. For concentration processes during the production of the semi-finished product, advanced apparatus based on a radiating flexible film resistive electric heater (RFFREH) is used. Rational modes of processing of vegetable raw materials are set for the developed apparatus. Studies of structural and mechanical properties of the proposed multicomponent fruit and vegetable pastes and purees are presented. Analysis of these structural and mechanical properties shows the advantage of multi-component fruit and vegetable paste with apple puree – 30%, pumpkin – 20%, beets – 10%, sea buckthorn – 20% and chokeberry – 20%. The use of fruit and vegetable pastes in the technology of pastille gives the products a pleasant taste and aroma, due to which it is possible to use the paste as a natural flavor and dye, without the use of synthetic ones. The use of the developed fruit and vegetable paste in technologies of sugar confectionery, namely pastilles is offered. The optimal application of fruit and vegetable paste is 40% replacement of apple puree, which will provide a significant increase of physiologically functional ingredients in the product.

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

scholarly journals Preparation and application of carbon and hollow TiO2 microspheres by microwave heating at a low temperature

e-Polymers ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 200-209
Author(s):  
Caiyun Zhang ◽  
Chunhong Li ◽  
Bolin Ji ◽  
Zhaohui Jiang
Keyword(s):  
Low Temperature ◽  
Microwave Heating ◽  
Raw Material ◽  
Carbon Microspheres ◽  
Microwave Assisted ◽  
The Core ◽  
Good Crystallinity ◽  
Carbon Core ◽  
Microwave Assisted Method ◽  
Uniform Particle Size

Abstract A fast, simple, and energy-saving microwave-assisted approach was successfully developed to prepare carbon microspheres. The carbon microspheres with a uniform particle size and good dispersity were prepared using glucose as the raw material and HCl as the dehydrating agent at low temperature (90°C) in an open system with the assistance of microwave heating. The carbon microspheres were characterized by elemental analysis, XRD, SEM, FTIR, TG, and Raman. The results showed that the carbon microspheres prepared under the condition of 18.5% (v/v) HCl and heating for 30 min by microwave had a narrow size distribution. The core–shell structure of the carbon core and TiO2 shell was prepared with (NH4)2TiF6, H3BO3 using the microwave-assisted method. The hollow TiO2 microspheres with good crystallinity and high photocatalytic properties were successfully prepared by sacrificing the carbon microspheres.

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