TECHNOLOGY OF SEMIFINISHED PRODUCT MADE FROM ZEST BASED CITRUS AND DESSERT DISHES
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44285Keywords:
structured semi-finished product, zest of citrus, dessert dishes, healthful nutrition, resource saving technologyAbstract
Problem statement and literature review. It’s known that zest of citrus has a lot of useful phytochemical compounds adding bitter savour to it, limiting its wide use in technologies of culinary products.
A large number of research papers, prepared by both domestic and foreign scientists, are devoted to the problem of zest of citrus to manufacture products in different fields of food industry.
However, the matter of creation of technologies of structured semi-finished products for desserts, based on secondary products to manufacture freshly squeezed juices, is not revealed enough.
Description of the research main material. It’s developed the technology of structured semi-finished products made from zest of citrus for desserts involving removal of zest of prepared orange and grapefruit peels and overwatering them with cold water, three stages hydrothermal processing and drying in the convecting device.
The novelty of this technology provides three stages thermal processing of zest enabling to avoid bitter savour of semi-finished products and keep vitamins and phytochemical biological value compounds in it as much as possible. The developed semi-finished product is recommended to use for preparation of a wide range of desserts and decoration semi-finished products for confectioneries.
The technology of Orange Truffle dessert is developed by using this semi-finished product. It’s grounded reasonability of introduction of pollen into recipes of desserts for the purpose of enriching products with biologically active substances, bioflavanoids, ferments and vitamins. Researches of quality parameters of the developed dessert proves its high taste properties and biological value enabling to recommend it to be used as part of healthful nutrition diet.
Conclusions. Using the structured semi-finished product made from peel of citrus in manufacture of desserts will enable to widen range of desserts for healthful nutrition and intensify technological process of their manufacture and contribute to cut wastes.
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