Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.269393

Keywords:

Turkish delight, fruit and vegetable paste, structural and mechanical properties, physiologically functional ingredients, quality indicators

Abstract

The object of this study is the technology of Turkish delight production based on fruit and vegetable paste with a high content of physiologically functional ingredients. The chemical composition of Turkish delight has been optimized by introducing physiologically functional ingredients. As a source of physiologically functional ingredients, it was proposed to use a multicomponent fruit and vegetable paste from apples, quince, pumpkins, made in an improved way. The technique is characterized by concentrating the paste in the rotary evaporator for 30...42 s at a temperature of 60...63 °C under conditions of preheating the purée to 50...52 °C. The dependence of the effective viscosity on the shear rate of samples of fruit and vegetable pastes was determined and it was found that the best indicators characterized the paste with a formulation ratio of raw materials: apple – 30 %; quince – 50 %; pumpkin – 20 %. The resulting paste has good organoleptic properties and a high content of dietary fiber, ascorbic acid, polyphenolic compounds.

It has been established that the production of Turkish delight with the addition of the developed fruit and vegetable paste provides the product with good organoleptic characteristics. Namely, it is characterized by a sweet-sour taste with a pleasant smell of quince, rich yellow-orange color, gelatinous, slightly viscous consistency, and the proper shape with a clear contour. Also, the addition of fruit and vegetable paste reduces the formulation amount of starch by 20 % while the resulting Turkish delight is characterized by a high strength value τ=38 kPa.

The improved technology of Turkish delight could expand the range of "healthy products" with increased nutritional value. In addition, the proposed technique and the modes of concentration make it possible to organize the process of paste production using energy-saving equipment.

Author Biographies

Kateryna Kasabova, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Olga Samokhvalova, State Biotechnological University

PhD, Professor

Department of Bakery and Confectionery Technology

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Serhii Babaiev, State Biotechnological University

Postgraduate Student

Department of Bakery and Confectionery Technology

Olena Bereza, Dnipro State Agrarian and Economic University

Doctor of Physical and Mathematical Sciences, Professor

Department of Higher Mathematics, Physics and General Engineering Disciplines

Nataliia Ponomarenko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machines

Hennadii Tesliuk, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machines

Viktor Yukhno, Poltava State Agrarian University

PhD, Associate Professor

Department of Food Production

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Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

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Published

2022-12-30

How to Cite

Kasabova, K., Samokhvalova, O., Zagorulko, A., Zahorulko, A., Babaiev, S., Bereza, O., Ponomarenko, N., Tesliuk, H., & Yukhno, V. (2022). Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste. Eastern-European Journal of Enterprise Technologies, 6(11 (120), 51–59. https://doi.org/10.15587/1729-4061.2022.269393

Issue

Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Kateryna Kasabova, Olga Samokhvalova, Aleksey Zagorulko, Andrii Zahorulko, Serhii Babaiev, Olena Bereza, Nataliia Ponomarenko, Hennadii Tesliuk, Viktor Yukhno

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