Innovative technologies of vitamin fruitberry iсе-cream production using frozen fine-dispersed additives made of plant raw materials

Authors

  • Раїса Юріївна Павлюк Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Вікторія Вадимівна Погарська Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Аделіна Анатоліївна Берестова Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.16316

Keywords:

innovative technology, low-temperature treatment, fruit-berry ice-cream, nanostructured puree, cryogenic destruction, mechanical activation

Abstract

The objective of the paper is the scientific substantiation of technologies for producing new kinds of fruit-berry ice-cream and fine-dispersed additives using a cryogenic “shock” freezing and low-temperature grinding for producing healthy products with high content of BaS. In the paper the quality of frozen fine-dispersed additives made by the innovative technology in the form of nanostructured puree was compared with feedstock in regard to BaS content. It is shown, that under conditions of feedstock freezing and low-temperature grinding, accompanied by cryogenic destruction and mechanical activation processes, BaS is more fully extracted from a biopolymer-bound into a free state. The increase rate of BaS extraction depends on its kind and varies from 1.6 to 2.9 times with respect to fresh feedstock. Technology, technological scheme and three formulations of new fruit-berry ice-cream (“Vitaminchik”, “limonchik”, “Tropik”) were developed, with their quality analysis in respect to BaS content. It is shown that new healthy fruit-berry ice-cream is better than the native analogues by its chemical composition and competes with the best foreign analogues, as it contains a great amount of BaS: vitamin C, phenol compounds, tanning substances, organic acids, pectin and mineral substances. Thus, 100 g of the fruit-berry ice-cream “Vitaminchik” contains the daily norm of vitamin C, “limonchik” and “Tropik” have half of the daily norm of this vitamin. Moreover, new kinds of ice-cream have a significant content of phenol compounds, tanning, pectin and mineral substances, etc. The quality of Ir spectrums of new kinds of ice-cream was compared to their analogue (“Snihovyk” fruit-berry ice-cream, “Khladoprom” PrJSC). The final result of the work is the development of the Scientific research Project on nanostructured puree and new kinds of fruit-berry ice-cream. Furthermore, new kinds of ice-cream have passed degustation and approbation in production environment at Kharkov enterprises (“Khladoprom” PrJSC, “Polus LTD” SUIS LLC).

Author Biographies

Раїса Юріївна Павлюк, Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of technical sciences, professor, laureate of the State Prize of Ukraine, Honored Worker of Science and Technology of Ukraine

Department of recycling technologies of fruits, vegetables and milk

Вікторія Вадимівна Погарська, Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of technical sciences, professor, laureate of the State Prize of Ukraine

Department of recycling technologies of fruits, vegetables and milk, Head of the Laboratory "Innovation cryo- and nanotechnology of herbal supplements and health products"

Аделіна Анатоліївна Берестова, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, 61051

Assistant

Department of recycling technologies of fruits, vegetables and milk

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Published

2013-08-14

How to Cite

Павлюк, Р. Ю., Погарська, В. В., & Берестова, А. А. (2013). Innovative technologies of vitamin fruitberry iсе-cream production using frozen fine-dispersed additives made of plant raw materials. Eastern-European Journal of Enterprise Technologies, 4(10(64), 57–62. https://doi.org/10.15587/1729-4061.2013.16316

Issue

Vol. 4 No. 10(64) (2013): Ecology. Technology and equipment of food productio

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Раїса Юріївна Павлюк, Вікторія Вадимівна Погарська, Аделіна Анатоліївна Берестова

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