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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.241969

Keywords:

low-temperature concentrating, multicomponent fruit and vegetable paste, marshmallow mass, structural and mechanical properties, structure formation

Abstract

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

Author Biographies

Mariana Bondar, Vinnytsia National Agrarian University

Assistant

Department of Food Technologies and Microbiology

Alla Solomon, Vinnytsia National Agrarian University

PhD, Associate Professor

Department of Food Technologies and Microbiology

Natalia Fedak, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Mariia Paska, Lviv State University of Physical Culture

Doctor of Veterinary Sciences, Professor, Head of Department

Department of Hotel and Restaurant Business

Anna Hotvianska, Dnipro State Agrarian and Economic University

PhD

Department of Plant Production

Lyudmila Polozhyshnikova, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Food Industry Technologies and Restaurant Industry

Denys Mironov, Poltava University of Economics and Trade

PhD

Department of Hotel, Restaurant and Resort Industry

Larisa Kushch, Poltava University of Economics and Trade

Senior Lecturer

Department of Hotel, Restaurant and Resort Industry

References

  1. Funktsional'nye produkty pitaniya. Available at: http://www.cnshb.ru/news/vex_fpp.shtm
  2. Munekata, P. E. S., Pérez-Álvarez, J. Á., Pateiro, M., Viuda-Matos, M., Fernández-López, J., Lorenzo, J. M. (2021). Satiety from healthier and functional foods. Trends in Food Science & Technology, 113, 397–410. doi: https://doi.org/10.1016/j.tifs.2021.05.025
  3. Pap, N., Fidelis, M., Azevedo, L., do Carmo, M. A. V., Wang, D., Mocan, A. et. al. (2021). Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Current Opinion in Food Science, 42, 167–186. doi: https://doi.org/10.1016/j.cofs.2021.06.003
  4. Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S. et. al. (2017). Landmarks in the historical development of twenty first century food processing technologies. Food Research International, 97, 318–339. doi: https://doi.org/10.1016/j.foodres.2017.05.001
  5. Marcus, J. B. (2013). Chapter 11 - Life Cycle Nutrition: Healthful Eating Throughout the Ages: Practical Applications for Nutrition, Food Science and Culinary Professionals. Culinary Nutrition, 475–543. doi: https://doi.org/10.1016/b978-0-12-391882-6.00011-x
  6. Ruiz Rodríguez, L. G., Zamora Gasga, V. M., Pescuma, M., Van Nieuwenhove, C., Mozzi, F., Sánchez Burgos, J. A. (2021). Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Research International, 140, 109854. doi: https://doi.org/10.1016/j.foodres.2020.109854
  7. Mykhailov, V., Zahorulko, A., Zagorulko, A., Liashenko, B., Dudnyk, S. (2021). Method for producing fruit paste using innovative equipment. Acta Innovations, 39, 15–21. doi: https://doi.org/10.32933/actainnovations.39.2
  8. Cherevko, A., Kiptelaya, L., Mikhaylov, V., Zagorulko, A., Zagorulko, A. (2015). (2015). Development of energy-efficient IR dryer for plant raw materials. Eastern-European Journal of Enterprise Technologies, 4 (8 (76)), 36–41. doi: https://doi.org/10.15587/1729-4061.2015.47777
  9. Zahorulko, A., Zagorulko, A., Fedak, N., Sabadash, S., Kazakov, D., Kolodnenko, V. (2019). Improving a vacuum-evaporator with enlarged heat exchange surface for making fruit and vegetable semi-finished products. Eastern-European Journal of Enterprise Technologies, 6 (11 (102)), 6–13. doi: https://doi.org/10.15587/1729-4061.2019.178764
  10. Chernenkova, A., Leonova, S., Nikiforova, T., Zagranichnaya, A., Chernenkov, E., Kalugina, O. et. al. (2019). The Usage of Biologically Active Raw Materials in Confectionery Products Technology. OnLine Journal of Biological Sciences, 19 (1), 77–91. doi: https://doi.org/10.3844/ojbsci.2019.77.91
  11. Zahorulko, A., Zagorulko, A., Kasabova, K., Shmatchenko, N. (2020). Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe. Eastern-European Journal of Enterprise Technologies, 2 (11 (104)), 39–45. doi: https://doi.org/10.15587/1729-4061.2020.185684
  12. Mykhaylov, V., Samokhvalova, O., Kucheruk, Z., Kasabova, K., Simakova, O., Goriainova, I. et. al. (2019). Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products. Eastern-European Journal of Enterprise Technologies, 6 (11 (102)), 23–32. doi: https://doi.org/10.15587/1729-4061.2019.184464
  13. Dolores Alvarez, M., Canet, W. (2013). Time-independent and time-dependent rheological characterization of vegetable-based infant purees. Journal of Food Engineering, 114 (4), 449–464. doi: https://doi.org/10.1016/j.jfoodeng.2012.08.034
  14. Makroo, H. A., Prabhakar, P. K., Rastogi, N. K., Srivastava, B. (2019). Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior. LWT, 103, 316–324. doi: https://doi.org/10.1016/j.lwt.2019.01.003
  15. Polyevoda, Y. A., Hurych, A. J., Kutsyy, V. M. (2016). Patterns of changing settings of the temperature field at vapour-contacting heating by sterilizing products in cylindrical containers. INMATEH, 50 (3), 65–72. Available at: http://oaji.net/articles/2016/1672-1481893020.pdf
  16. Mardani, M., Yeganehzad, S., Ptichkina, N., Kodatsky, Y., Kliukina, O., Nepovinnykh, N., Naji-Tabasi, S. (2019). Study on foaming, rheological and thermal properties of gelatin-free marshmallow. Food Hydrocolloids, 93, 335–341. doi: https://doi.org/10.1016/j.foodhyd.2019.02.033
  17. Bashta, А., Kovalchuk, V. (2014). Method of health improvement zephyr obtaining development. Kharchova promyslovist, 16, 37–41. Available at: http://nbuv.gov.ua/UJRN/Khp_2014_16_10
  18. Abuova, A. B., Baybatyrov, T. A., Ahmetova, G. K., Chinarova, E. R. (2015). Primenenie innovatsionnyh tekhnologii v proizvodstve muchnyh konditerskih izdeliy. Evraziyskiy Soyuz Uchenyh, 11 (20). Available at: https://cyberleninka.ru/article/n/primenenie-innovatsionnyh-tehnologii-v-proizvodstve-muchnyh-konditerskih-izdeliy
  19. Cherevko, O., Mikhaylov, V., Zahorulko, A., Zagorulko, A., Gordienko, I. (2021). Development of a thermal-radiation single-drum roll dryer for concentrated food stuff. Eastern-European Journal of Enterprise Technologies, 1 (11 (109)), 25–32. doi: https://doi.org/10.15587/1729-4061.2021.224990
  20. International Commission on Illumination. Available at: https://en.wikipedia.org/wiki/International_Commission_on_Illumination
  21. Cherevko, O. I., Mykhailov, V. M., Kiptela, L. V., Zakharenko, V. O., Zahorulko, O. Ye. (2015). Protsesy vyrobnytstva bahatokomponentnykh past iz orhanichnoi syrovyny. Kharkiv: KhDUKhT, 166.
  22. Cherevko, O., Mykhaylov, V., Zagorulko, A., Zahorulko, A. (2018). Improvement of a rotor film device for the production of high­quality multicomponent natural pastes. Eastern-European Journal of Enterprise Technologies, 2 (11 (92)), 11–17. doi: https://doi.org/10.15587/1729-4061.2018.126400
  23. Magomedov, G. O., Zhuravlev, A. A., Plotnikova, I. V., Shevyakova, T. A. (2015). Optimization of marshmallow gelatin functional purpose. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologiy, 1 (63), 126–129. Available at: https://elibrary.ru/item.asp?id=23478375

Downloads

Published

2021-10-31

How to Cite

Bondar, M., Solomon, A., Fedak, N., Paska, M., Hotvianska, A., Polozhyshnikova, L., Mironov, D., & Kushch, L. (2021). Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration. Eastern-European Journal of Enterprise Technologies, 5(11 (113), 43–50. https://doi.org/10.15587/1729-4061.2021.241969

Issue

Section

Technology and Equipment of Food Production