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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.231730

Keywords:

pastille, fruit and berry paste, structural-mechanical properties, physiologically functional ingredients, quality indicators

Abstract

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

Author Biographies

Kateryna Kasabova, Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Bakery, Confectionary, Pasta and Food Concentrates Technology

Aleksey Zagorulko, Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Processes, Devices and Automation of Food Production

Andreii Zahorulko, Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Processes, Devices and Automation of Food Production

Nataliа Shmatchenko, Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Bakery, Confectionary, Pasta and Food Concentrates Technology

Olga Simakova, Mykhailo Tuhan-Baranovskyi Donetsk National University of Economics and Trade

PhD, Associate Professor

Department of Technology in Restaurant Business, Hospitality and Entrepreneurship

Iuliia Goriainova, Mykhailo Tuhan-Baranovskyi Donetsk National University of Economics and Trade

PhD, Associate Professor

Department of Technology in Restaurant Business, Hospitality and Entrepreneurship

Olga Volodko, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Hotel, Restaurant and Resort Industry

Denis Mironov, Poltava University of Economics and Trade

PhD

Department of Hotel, Restaurant and Resort Industry

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Published

2021-06-30

How to Cite

Kasabova, K., Zagorulko, A., Zahorulko, A., Shmatchenko, N., Simakova, O., Goriainova, I., Volodko, O., & Mironov, D. (2021). Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste. Eastern-European Journal of Enterprise Technologies, 3(11 (111), 49–56. https://doi.org/10.15587/1729-4061.2021.231730

Issue

Vol. 3 No. 11 (111) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2021 Екатерина Рубеновна Касабова, Алексей Евгеньевич Загорулько, Андрей Николаевич Загорулько, Наталья Васильевна Шматченко, Ольга Александровна Симакова, Юлия Артуровна Горяйнова, Ольга Васильевна Володько, Денис Анатольевич Миронов

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