Investigation of properties of semi-finished products for smoothies during low-temperature storage

Authors

DOI:

https://doi.org/10.15587/2312-8372.2018.131742

Keywords:

semi-finished product for smoothies, low-temperature storage, natural color, aroma number, functional products

Abstract

The object of research is a semi-finished product for smoothies, made from strawberries, dried apples and oat flakes. During low-temperature storage and smoothie, quality indicators may deteriorate (loss of vitamins and antioxidants, decrease in organoleptic parameters, namely, color change and loss of aroma). Perspective is the complex assessment of color and aroma, which form the organoleptic parameters of the semi-finished product for smoothies.

During the study, pH and titratable acidity are determined by potentiometric titration. These indicators affect the color and stability of the samples of the semi-finished product. Color stability is determined by spectrophotometric method, and the content of aroma-forming substances is determined by the results of oxidation-reduction titration.

It is established that the pH value for fresh semi-finished and semi-finished products after 270 days of low-temperature storage has similar values, namely 3.441 and 3.410. The indicator of titratable acidity in the samples does not change during the storage period and is 13.00±0.02 mmol H+/100 g. This indicates the stability of organic acids and sugars included in the semi-finished product for smoothies. It is proved that at the end of the storage period the color intensity of the semi-finished product is 99 % of the initial value. It is determined that the content of aroma-forming substances in the freshly prepared smoothie semi-finished product is 43.6 ml of Na2S2O3/100 g, and after the storage period of 22.7 ml of Na2S2O3/100 g.

Thus, during storage for 270 days at a temperature of –18 ºC and defrosting in the open air at a temperature of 23±1 ºC, the semi-finished product remains stable in terms of physicochemical parameters and color intensity. The content of aroma-forming substances remains at the level of 52 % of the initial value.

The production of this semi-finished product will allow to expand the range of frozen products and increase the base of local processing industry, the development of which will contribute to the development of agricultural production in the region.

Author Biographies

Evgenia Sokolova, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051

Senior Lecturer

Department of Commodity Science, Quality Management and Ecological Safety

Elena Aksenova, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Chemistry, Microbiology and Hygiene of Food

Inna Piliugina, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051

Senior Lecture

Department of Chemistry, Microbiology and Hygiene of Food

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Published

2018-01-23

How to Cite

Sokolova, E., Aksenova, E., & Piliugina, I. (2018). Investigation of properties of semi-finished products for smoothies during low-temperature storage. Technology Audit and Production Reserves, 3(3(41), 45–49. https://doi.org/10.15587/2312-8372.2018.131742

Issue

Vol. 3 No. 3(41) (2018): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2018 Evgenia Sokolova, Elena Aksenova, Inna Piliugina

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