scholarly journals Development of a sensory profile for a new type of processed fruit and berry products

2020 ◽  
Vol 82 (2) ◽  
pp. 116-123
Author(s):  
N. A. Gribova ◽  
L. V. Berketova
Keyword(s):  
Raw Materials ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Control Sample ◽  
Fruit Production ◽  
Sensory Profile ◽  
Organoleptic Evaluation ◽  
Dried Fruit ◽  
Quantitative Descriptive ◽  
Processed Products

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

scholarly journals Development of ice cream recipe with dates processing products

2021 ◽  
Vol 23 (95) ◽  
pp. 51-56
Author(s):  
O. Ya. Bilyk ◽  
N. B. Slyvka ◽  
V. O. Nagovska ◽  
O. R. Mykhaylytska
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Ice Cream ◽  
Hazelnut Oil ◽  
Synthetic Dyes ◽  
Complete Replacement ◽  
Date Syrup ◽  
Organoleptic Characteristics ◽  
National University ◽  
Processed Products

The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Milk and Dairy Products Technology at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The raw materials used for research met the requirements of current regulations in terms of quality and safety. Date paste was made independently, hazelnut oil was added to it. Organic date syrup was used under the trademark Bio Planet. Four ice cream recipes were developed and technological operations of ice cream production with dates processed products were worked out. Denise 855 was used as a stabilizer and emulsifier in the ice cream recipe, which gives an unsurpassed creamy taste and homogeneous structure and provides the initial air distribution and stable whipping. In the study of organoleptic characteristics of ice cream, it was found that all samples had a similar sense of aroma and taste – with the taste of dates. The addition of date syrup improved the taste of ice cream. Taste indices increased significantly with increasing concentration of date syrup. Complete replacement of granulated sugar with date syrup significantly lowered the pH and increased acidity. In addition, the replacement of sucrose with date processed products has been shown to increase the viscosity of ice cream. The lowest viscosity value was observed in the control sample, while the highest viscosity value was obtained when the sugar was completely replaced with date syrup.

scholarly journals USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY

2021 ◽  
Vol 295 (2) ◽  
pp. 239-244
Author(s):  
Artem ANTONENKO ◽  
◽  
Tetiana BROVENKO ◽  
Olena VASILENKO ◽  
Yuliia ZEMLINA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Daily Intake ◽  
Control Sample ◽  
Biologically Active ◽  
Nutrient Requirements ◽  
Organoleptic Evaluation ◽  
Dried Fruits ◽  
Organoleptic Characteristics ◽  
Sour Cream

The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.

Effect of Convective Dryness Combined with Osmotic Dehydration, Blanching, Microwave and Ultrasonic Treatment on Bioactive Compounds and Rehydration Capacity of Dried Plums

2018 ◽  
Vol 69 (8) ◽  
pp. 1949-1953
Author(s):  
Elena Corina Popescu ◽  
Daniela Avram ◽  
Antonia Andreea Georgescu ◽  
Ionica Ionita
Keyword(s):  
Vitamin C ◽  
Bioactive Compounds ◽  
Ultrasonic Treatment ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Microwave Treatment ◽  
Hot Water ◽  
Convective Drying ◽  
Drying Rate ◽  
Dried Fruit

Increasing interest in keeping bioactive compounds (anthocyanins, vitamin C) and dried fruit quality has motivated the researchers to investigate new combined drying technologies. The objective of this study was to evaluate the effects of convective drying combined with osmotic dehydration, bleaching, microwave treatment and ultrasonic treatment of bioactive compounds (anthocyanins, vitamin C), rehydration capacity and prune drying rate. Osmotic dehydration was achieved by maintaining plums for 1 hour in sucrose solution (300Brix). For microwave treatment, the plums were kept at 400 W for 80 s. For ultrasonic treatment, plums were immersed in distilled water and sonicated for 30 min at 40 kHz and 200 W. The blanching consists of immersing plums in hot water at 900C for 20 s and cooling them rapidly. Convective drying was carried out at 700C. Blanching led to the largest amount of evaporated water. The lowest reduction in anthocyanins, of 34.5%, was obtained for osmotic dehydrated plums. The prunes blanched before drying have had the highest rehydration capacity.

The use of non-traditional raw materials in the technology of cupcake for pregnant women

2020 ◽  
Vol 29 (12) ◽  
pp. 36-39
Author(s):  
N.G. Ivanova ◽  
◽  
I.A. Nikitin ◽  
S.N. Tepfikova ◽  
M.V. Klokonos ◽  
...  
Keyword(s):  
Weight Loss ◽  
Pregnant Women ◽  
Shelf Life ◽  
Nutritional Value ◽  
Storage Capacity ◽  
Raw Materials ◽  
Control Sample ◽  
Organoleptic Evaluation ◽  
Date Syrup ◽  
Taste And Smell

The article presents the results of research on the development of a technology for low-sugar cake with the use of date syrup and avocado puree intended for nutrition of pregnant women. Based on the storage capacity results, it was found that the weight loss of the control cake sample does not depend on the addition of date syrup and avocado puree to the recipe. The results of the organoleptic evaluation of the samples showed that at the end of the shelf life the muffins were suitable for consumption with only a slight loss of the severity of taste and smell. Calculation of the nutritional value of the developed products showed that the consumption of 100 g of the developed cake will increase the coverage of the daily requirement of pregnant women in potassium by 4,9 % compared to the control sample, in calcium – by 0,7 %, in magnesium – by 3,2 %, in iron – by 0,7 %, in vitamins B9 – by 3,5 % and E – by 2,4 %. The energy value of the developed product is reduced by 64 kcal in comparison with the control sample.

scholarly journals Osmotic dehydration of berries: study of mass transfer parameters

2018 ◽  
Vol 80 (2) ◽  
pp. 30-37 ◽  
Author(s):  
N. A. Gribova ◽  
L. V. Berketova
Keyword(s):  
Mass Transfer ◽  
Shelf Life ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Minimal Processing ◽  
Processing Industry ◽  
Transfer Parameters ◽  
Overall Efficiency

Osmotic dehydration, due to its advantages related to energy and quality, is gaining popularity as an additional stage of processing in the chain of complex processing of products. As a rule, osmotic dehydration is a slow process, so there is a need for additional methods to increase mass transfer without adversely affecting the quality of the product. This has provided the necessary motivation for many recent achievements in the field. Minimal processing methods, such as osmodehydration, find a significant place in the processing industry to increase the shelf life of fruit and berry raw materials. The overall efficiency of the process is determined by the process parameters affecting the phenomenon of mass transfer. Therefore, in this work the parameters of mass transfer in osmotic dehydration of berry raw materials: strawberry, raspberry, blackcurrant, BlackBerry are studied. The process of mass transfer has been modeled effectively, as evidenced by the results obtained. Berries, previously dehydrated at 70°Brix solution of sucrose, have the cryoscopy temperature lower (-1.7°C)–(-4.8°C), dehydrated at 60°Brix solution of sucrose from (-1.1°C) to (-2,6°C).The number of crystallized water in berries, dehydrated in 60°Brix solution of sucrose made up from 8.6–10.1 %, and in 70°Brix solution from a 13.9–12.9 %.The amount of frozen water in berries, dehydrated 70 ° Brix sucrose solution from 7.5–40.4%, dehydrated 60°Brix sucrose solution from 2.3–10.1%. Reducing the activity of water in berries treated with 70°Brix solution was 2.8–0.8 %, 60°Brix sucrose solution from 1.4–0.3%. The obtained data show that due to osmotic dehydration of berries with a solution of sucrose, followed by freezing, the activity of water decreases, which allows extending the shelf life and limits the access of microorganisms to growth in the environment.

scholarly journals Development of kefir from non-traditional raw materials enriched with blackberry products

2021 ◽  
Vol 32 ◽  
pp. 03001
Author(s):  
Alexey Belyaev ◽  
Vladimir Mosyagin ◽  
Galina Ryzhkova ◽  
Olga Shvets
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Fermented Milk ◽  
The Body ◽  
Normal Operation ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Materials Used

The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.

DEVELOPMENT OF A RECIPE FOR MULTIFUNCTIONAL JELLY FROM FRUIT AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
Т.Г. ПРИЧКО ◽  
Р.Э. КАЗАХМЕДОВ ◽  
Н.В. ДРОФИЧЕВА
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Natural Antioxidants ◽  
Gelling Agent ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Vegetable Raw Materials ◽  
Ingredient Composition

Разработана рецептура многослойного желе (МЖ) на основе фруктово-овощного сырья пюре из яблок, киви, земляники, стеблей и соцветий брокколи, сока вишни и апельсина. В качестве желирующего агента использовали пищевой агар. Составлены композиции для 4 образцов желейного продукта. По итогам органолептической оценки полученных образцов МЖ лучшим признан образец 4. Исследованы биохимические показатели разработанного МЖ в сравнении с контрольным образцом, приготовленным с использованием воды, концентрированного яблочного сока, сахара, агара пищевого и лимонной кислоты в соответствии с ГОСТ Р 554622013. Установлено, что разработанное МЖ из фруктового и овощного сырья превосходит контрольный образец по содержанию витамина С более чем в 60 раз, витаминов Р и РР в 4,2 и 7,2 раза соответственно, пектина в 6,7 раза калия в 14,9 раза. Потребление 100 г МЖ обеспечивает организм человека в витаминах РР и Р на 50 и 65 соответственно витамине С и пектине на 100, в макро- и микроэлементах на 1030 от суточной потребности. Суммарное содержание природных антиоксидантов в разработанном продукте составляет 973,4 мг/100 г. Энергетическая ценность 100 г МЖ составила 112,5 ккал. Разработанное МЖ из фруктового и овощного сырья имеет полифункциональную направленность, поскольку оптимально сбалансировано по ингредиентному составу, имеет высокую пищевую и биологическую ценность за счет содержания функциональных ингредиентов природного происхождения, в комплексе позволяющих повысить защитные силы организма. The formulation for multi-layer jelly (MJ) based on fruit and vegetable raw materials-puree of apples, kiwi, strawberries, stems and inflorescences of broccoli, cherry and orange juice has been developed. Food agar is used as a gelling agent. The compositions are made for 4 samples of the jelly product. According to the results of the organoleptic evaluation, sample 4 was recognized as the best among MJ samples. The biochemical parameters of the developed MJ in comparison with the control sample prepared using water, concentrated Apple juice, sugar, food agar and citric acid in accordance with GOST R 554622013 were studied. It was found that the developed MJ from fruit and vegetable raw materials exceeds the control sample in the content of vitamin C by more than 60 times, vitamins P and PP by 4,2 and 7,2 times respectively, pectin by 6,7 times potassium by 14,9 times. Consumption of 100 g of MJ provides the human body with vitamins PP and P by 50 and 65 respectively vitamin C and pectin by 100, and macro- and microelements by 1030 of the daily requirement. The total content of natural antioxidants in the developed product is 973,4 mg/100 g. The energy value of 100 g of MJ was 112,5 kcal. The developed MJ from fruit and vegetable raw materials has a multifunctional orientation, since it is optimally balanced in terms of the ingredient composition, has a high nutritional and biological value due to the content of functional ingredients of natural origin, which in combination allow to increase the bodys defenses.

scholarly journals Mass Transfer Behavior During Osmotic Dehydration and Vacuum Impregnation of “Phulae” Pineapple and the Effects on Dried Fruit Quality

2021 ◽  
Vol 9 (1) ◽  
pp. 308-319
Author(s):  
Dung Le ◽  
Nattaya Konsue
Keyword(s):  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Calcium Content ◽  
Vacuum Impregnation ◽  
Total Phenolic ◽  
High Concentration ◽  
Dried Fruit ◽  
Transfer Behavior ◽  
Air Dryer

The influence of osmotic dehydration (OD) in combination with vacuum impregnation (VI) technique on the mass transfer behavior of “Phulae” pineapple was investigated. Pineapple slices of 10 mm thick were immersed in sucrose solution at concentrations of 55 and 65oBrix under atmospheric pressure or vacuum pressures at 250 mmHg (VOD-250) and 450 mmHg (VOD-450). The results deduced that 65o Brix of sucrose solution for 300 min and the vacuum pressure of VI at 450 mmHg were necessitated to increase solute uptake to 14.79 g/100 g when compared to other treatments. Surprisingly, the effect of OD and VI on water loss was not much different. Scanning electron microscope (SEM) showed that the pore sizes of pineapple slices were decreased when the impregnation period increased implying the higher adsorption of sucrose into the fruit structure. Subsequently, calcium lactate (Ca-L) at 2, 4 and 6% (w/w) was incorporated in sucrose solution prior to drying at 60oC in a conventional hot air dryer. It was observed that increasing concentration of Ca-L led to a significant decrease in moisture content (17.74 to 15.53%) and water activity (0.58 to 0.56) whereas calcium content was increased (24.472 to 676.317 mg/100g). However, it should be noted that high concentration of Ca-L had adverse effect on sensory property where overall actability decreased from 7.09 to 5.65 as well as total phenolic content (TPC) (17.74 to 15.53 gGAE/100g), DPPH (223.51 to 159.7 µmol Trolox/100g) and FRAP (380.65 to 291.57 µmol ascorbic acid/100g) values.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

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