Devising manufacturing techniques for making culinary meals using vegetable concentrates

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.218482

Keywords:

carrot pomace, vacuum vibration drying, colorimetric assessment, beta-carotene, electrocontact heating

Abstract

It is known that the vegetable concentrates' composition includes dietary fibers, micro-elements, color-forming substances, which can be successfully used as a substitute for the main substance in a formulation. This paper reports the development of a technique to process vegetables into vegetable semi-finished products, the formulations of culinary meals based on vegetable concentrates, as well as the techniques of their heat treatment using electrocontact heating (ECH).

A technique to process vegetables into vegetable semi-finished products using carrot as an example implies the separation of raw materials into juice and pomace followed by separate processing of each component. Depending on the technological tasks, it is possible to obtain a vegetable concentrate by mixing juice and dried pomace. The colorimetric quality assessment has helped establish the parameters for juice and pomace processing. A carrot-based concentrate has been studied in terms of the content of the dried pomace. It was established that adding it improves the quality of the product, namely the brightness and color purity become better.

It has been proposed to use carrot pomace in the formulations for different culinary meals provided the heat treatment process is intensified by combining convective heating and ECH. Carrot pomace was used in formulations for several culinary meals (rice pudding, millet balls, as well as unleavened pastry).

The combined thermal treatment of experimental products involving ECH provided several advantages in terms of the technological indicators, namely: the duration of heat treatment decreases by 20...40 %, the output increases by 10...20 %, and energy consumption decreases by 23...32 %, which is an argument for its application.

Based on the organoleptic assessment, it was noted that, in addition to the taste inherent in these products, the resulting products acquired a kind of pleasant taste of carrot, the increased juiciness and tenderness, which can attract the consumer

Author Biographies

Valeriy Mikhaylov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Olga Mayak, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Andrey Shevchenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Svitlana Prasol, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

References

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Published

2020-12-31

How to Cite

Mikhaylov, V., Mayak, O., Shevchenko, A., & Prasol, S. (2020). Devising manufacturing techniques for making culinary meals using vegetable concentrates. Eastern-European Journal of Enterprise Technologies, 6(11 (108), 45–51. https://doi.org/10.15587/1729-4061.2020.218482

Issue

Vol. 6 No. 11 (108) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Valeriy Mikhaylov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol

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