Improving the production technology of functional paste-like fruit-and-berry semi-finished products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.262924

Keywords:

paste (apple, Ziziphus jujuba, blueberry), effective viscosity, heat transfer coefficient, dispersion, pectin, vitamins, phytosterols

Abstract

The object of this study is a functional fruit-and-berry paste for health purposes with the selection of components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin C, low molecular weight polyphenolic compounds and phytosterols, which are used as an immunostimulant to create products with cholesterol-lowering effect.  The task to increase the content of these substances is solved by concentrating in a rotary film evaporator (RFE) under mild regime parameters (60...65 °C) to a dry matter (DM) content of 30...32 % for 45...50 s and by the pasteurization of concentrated paste in a scraper heat exchanger (SHE) at a temperature of 95...98 °C followed by packing.

The effective viscosity (Pa·s) of the mixtures of the original purees (DM 16...17 %) and resulting pastes (30...32 %) has been determined and its increase was found in the pastes compared to puree, by 1.65...1.85 times. The obtained data indicate a strengthening of the structure of the resulting functional paste, which, compared to control, has an effective viscosity of 3.6 times more. A significant advantage has a paste containing 45 % of apple; 35 % of Ziziphus jujuba; 20 % of blueberries. It is characterized by an enhanced content of dietary fiber, by 3.8 times; vitamin C, by 2.25 times; low-molecular polyphenolic compounds and tannins, phytosterols. Therefore, it can be used as an immunostimulant to manufacture products with cholesterol-lowering effect.

It was established that in order to effectively conduct the process of concentration in RFE and subsequent pasteurization in SHE, it is rational to grind puree to a particle size within 0.1...0.5 mm. The heat transfer coefficient when concentrating samples with a particle size of 0.5 mm has a higher rate, by 6 %, compared to the sample with a particle size of 1.5 mm. The technology could be introduced at the enterprises of the canning and confectionery industries

Author Biographies

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Kateryna Kasabova, State Biotechnological University

PhD, Associate Professor

Department of Technology of Bakery, Confectionary, Pasta and Food Concentrates

Lyudmila Chuiko, State Biotechnological University

PhD, Head of Research Department

Research Department

Lyudmila Yakovets, Vinnytsia National Agrarian University

PhD, Senior Lecturer

Department of Botany, Genetics and Plant Protection

Andrii Pugach, Dnipro State Agrarian and Economic University

Doctor of Public Administration, Professor, Dean

Faculty of Engineering and Technology

Olha Barabolia, Poltava State Agrarian University

PhD, Associate Professor

Department of Food Production

Vladyslav Lavruk, State Biotechnological University

Postgraduate Student

Department of Equipment and Engineering of Processing and Food Production

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Published

2022-08-30

How to Cite

Zagorulko, A., Zahorulko, A., Kasabova, K., Chuiko, L., Yakovets, L., Pugach, A., Barabolia, O., & Lavruk, V. (2022). Improving the production technology of functional paste-like fruit-and-berry semi-finished products . Eastern-European Journal of Enterprise Technologies, 4(11 (118), 43–52. https://doi.org/10.15587/1729-4061.2022.262924

Issue

Vol. 4 No. 11 (118) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2022 Aleksey Zagorulko, Andrii Zahorulko, Kateryna Kasabova, Lyudmila Chuiko, Lyudmila Yakovets, Andrii Pugach, Olha Barabolia, Vladyslav Lavruk

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