Improving the production technique of pat based on multicomponent fruit and berry paste

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.301651

Keywords:

fruit pat, fruit and berry raw materials, viscosity, functional ingredients, quality indicators

Abstract

The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste.

To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat.

The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

Author Biographies

Aleksey Zagorulko, 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 Bakery and Confectionery Technology

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Olena Shydakova-Kameniuka, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Nataliia Ponomarenko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machinery

Olena Bereza, Dnipro State Agrarian and Economic University

Doctor of Physical and Mathematical Sciences, Professor

Department of Higher Mathematics, Physics and General Engineering

Aleksey Gromov, State Biotechnological University

Postgraduate Student

Department of Equipment and Engineering of Processing and Food Production

Iryna Kholobtseva, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Food Technologies

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Improving the production technique of pat based on multicomponent fruit and berry paste

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Published

2024-04-30

How to Cite

Zagorulko, A., Kasabova, K., Zahorulko, A., Shydakova-Kameniuka, O., Ponomarenko, N., Bereza, O., Gromov, A., & Kholobtseva, I. (2024). Improving the production technique of pat based on multicomponent fruit and berry paste. Eastern-European Journal of Enterprise Technologies, 2(11 (128), 46–55. https://doi.org/10.15587/1729-4061.2024.301651

Issue

Vol. 2 No. 11 (128) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, Olena Shydakova-Kameniuka, Nataliia Ponomarenko, Olena Bereza, Aleksey Gromov, Iryna Kholobtseva

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