Developing moсhi frozen desserts technology using by-products of juice production

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.324602

Keywords:

frozen desserts, gluten-free products, pomace, guar gum, xanthan gum

Abstract

The object of this study is the production of frozen Mochi desserts. A significant problem of our time is the spread of congenital food-borne diseases and the accumulation of waste and by-products of food production, which pollute the environment. These problems significantly reduce the list of products that can be consumed by humans and require additional solutions for the processing of by-products. Devising the recipe and technology of Mochi desserts could make it possible to solve these problems.

The effectiveness of using guar gum in the production of dessert dough in an amount of 10–30 % of the mass of rice flour has been proven. The guar gum solution has a viscosity of 0.34 Pa×s. Due to this, the dough is formed faster and has a stronger structure. Such a solution makes it possible to freeze and thaw products up to 7 times without loss of quality. When xanthan gum is added, the dough is not stable at freezing temperatures: after thawing, it becomes sticky and watery. This indicates an increase in the phenomenon of syneresis.

It has been found that the content of dry matter, fiber, and pectin substances in apple and blueberry juices is 22.3 %, 10.5 %, and 6.3 %, and 11.3 %, 16.2 %, and 1.6 %, respectively. The activity of lipase, lipoxygenase, and catalase enzymes in the specified raw materials is as follows: –0.26 conditional units, –0.004 ΔPV and 98.43 units of activity and –2.8 conditional units, –0.02 ΔPV and 1.43 units of activity. Such results are explained by the chemical composition of the raw materials and may indicate their antioxidant properties.

The results have practical significance for catering enterprises and those that manufacture frozen products. In addition, they could make it possible to increase the profitability of production through the use of by-products. The products devised have health benefits, can be consumed by people with celiac disease, and have added value due to the integrated processing of raw materials

Author Biographies

Nadiia Lapytska, T. H. Shevchenko National University “Chernihiv Colehium”

Doctor of Philosofy (PhD)

Department of Chemistry, Technology and Pharmacy

Yevhen Rebenok, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

Olga Syza, T. H. Shevchenko National University “Chernihiv Colehium”

Doctor of Technical Sciences, Рrofessor

Department of Chemistry, Technology and Pharmacy

Oleksii Shkliaiev, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

Anna Novik, Oles Honchar Dnipro National University

PhD, Associate Professor

Department of Food Technologies

Tamara Lystopad, Oles Honchar Dnipro National University

PhD, Associate Professor

Department of Food Technologies

Ivan Haliasnyi, V. N. Karazin Kharkiv National University

PhD

Department of Restaurant, Hotel and Tourist Business

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Developing moснi frozen desserts technology using by-products of juice production

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Published

2025-04-29

How to Cite

Lapytska, N., Rebenok, Y., Syza, O., Shkliaiev, O., Novik, A., Lystopad, T., & Haliasnyi, I. (2025). Developing moсhi frozen desserts technology using by-products of juice production. Eastern-European Journal of Enterprise Technologies, 2(11 (134), 54–66. https://doi.org/10.15587/1729-4061.2025.324602

Issue

Vol. 2 No. 11 (134) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Nadiia Lapytska, Yevhen Rebenok, Olga Syza, Oleksii Shkliaiev, Аnna Novik, Tamara Lystopad, Ivan Haliasnyi

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