Development of technology for the production of Turkish delight from melon crops on a natural base

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.258534

Keywords:

Turkish delight, fruits of watermelons and melons, organoleptic analysis, quality indicators, nutritional value

Abstract

The reason for the current work is the lack of technology to produce food from the fruits of melon crops, namely oriental sweets like soft sweets, based on processed overripe fruits of melon crops of domestic growth.

The rationale for the need for this research work was the demand for the creation of technology for the manufacture of food, a high percentage of unsold substandard melons and watermelons. As well as the lack of the possibility of processing melon crops near the areas of cultivation and manufacturing sweet products at small and medium-sized enterprises. The development of technology to produce sweet meals will have a positive impact on the expansion of the scope of use of the fruits of melon crops.

The absence of an established mechanism for processing and marketing overripe fruits brings great losses. In this regard, the issue of finding solutions to new ways of selling melon crops is relevant.

The study revealed the possibility of producing Turkish delight from the fruits of watermelon and melon. At the same time, Turkish delight from the pulp of watermelon was more stable than that from melon. The developed oriental sweet product based on the pulp of watermelon outperforms the control sample in all the studied indicators. The mass fraction of fat in the developed product is 0.26 %, which is 0.13 % more than that in raw materials. The mass fraction of protein increased by 0.53 %. In Turkish delight based on watermelon, the carbohydrate content increased by 3.7 times, by 15.1 %. The content of ascorbic acid in watermelon Turkish delight is slightly less, by 7.22 mg/100 g, than that in melon. The developed Turkish delight was stored both under room and refrigeration conditions, the shelf life was 5 days and 21 days, respectively

Author Biographies

Yelena Petrenko, Almaty Technological University

Department of Food Technology

Dinara Tlevlessova, Almaty Technological University

PhD, Аssociate Рrofessor

Department of Food Technology

Laila Syzdykova, Almaty Technological University

PhD, Associate Professor

Department of Food Technology

Gaukhar Kuzembayeva, Almaty Technological University

PhD

Department of Food Technology

Karlygash Abdiyeva, Almaty Technological University

PhD

Department of Food Technology

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Published

2022-06-30

How to Cite

Petrenko, Y., Tlevlessova, D., Syzdykova, L., Kuzembayeva, G., & Abdiyeva, K. (2022). Development of technology for the production of Turkish delight from melon crops on a natural base . Eastern-European Journal of Enterprise Technologies, 3(11 (117), 6–18. https://doi.org/10.15587/1729-4061.2022.258534

Issue

Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Yelena Petrenko, Dinara Tlevlessova, Laila Syzdykova, Gaukhar Kuzembayeva, Karlygash Abdiyeva

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