Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste
Keywords:Turkish delight, fruit and vegetable paste, structural and mechanical properties, physiologically functional ingredients, quality indicators
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.
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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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