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

Zagorulko, Aleksey; Zahorulko, Andrii; Kasabova, Kateryna; Chuiko, Lyudmila; Yakovets, Lyudmila; Pugach, Andrii; Barabolia, Olha; Lavruk, Vladyslav

doi:10.15587/1729-4061.2022.262924

Cited by 4 publications

(6 citation statements)

References 14 publications

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“…The proposed technique of paste production is characterized by a short duration (30...40 s) of a gentle concentration regime of 52...54 °C in rotary evaporators, which will contribute to the preservation of functionally physiological ingredients, unlike conventional cooking methods. In contrast to [20], in which the temperature regimes are higher and amount to 60...65 °C. This result contributes to greater preservation of the useful substances of the raw materials during the preparation of the paste.…”

Section: Discussion Of Results Of the Development Of Multicomponent F...mentioning

confidence: 88%

“…In this regard, it is possible to consider multi-component fruit and berry and fruit-vegetable pastes, which are obtained through the use of gentle regimes, as a promising raw material for a number of confectionery products, which allows preserving the full potential of the raw material [20]. Thus, it is proposed to use a multi-component fruit and vegetable paste made of apples, quince, and pumpkin in Turkish delight technology.…”

Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

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

Zagorulko,

Kasabova,

Zahorulko

et al. 2024

EEJET

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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

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Section: Discussion Of Results Of the Development Of Multicomponent F...mentioning

confidence: 88%

Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

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

Zagorulko,

Kasabova,

Zahorulko

et al. 2024

EEJET

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“…In world agriculture, it is grown on all continents of the globe (Hnatiuk 2019). For European countries, peas are the main pulses grown for food and feed purposes on an area of about 3 million hectares (Zagorulko et al, 2022). Peas have long been the most common legume crop in the Forest-Steppe zone of Ukraine (Didur et al, 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

Soybean Productivity of the Ukraine under Ecologization of Cultivation Technology

Tkachuk,

Pantsyreva,

Kupchuk

et al. 2024

J. Ecol. Eng.

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The scientific article is devoted to the greening of technologies and its individual aspects, which is an important agricultural measure that can curb further decline in soil fertility, stabilize production systems, and reduce dependence on technological factors. Of the entire complex of agrotechnical measures in biologically based soybean cultivation technologies, the lowest material and labor costs are incurred for pre-sowing seed treatment with bacterial preparations and treatment of crops with growth regulators. The effect of biological products -growth regulators is due to their influence on the plant organism at certain stages of organogenesis and is associated with significant changes in the process of metabolism, restructuring of a number of metabolic systems. In the course of experimental studies, a variant with seed treatment with Rizogumin-Plus and two-time treatment of crops with the retardant chlormequat chloride was identified by the manifestation of the studied soybean traits: first -in phase of the 3rd trifoliate leaf, second -in the budding phase. The main objective of the research was to study the patterns of manifestation and formation of productivity elements and yield level of soybean agrophytocenoses depending on varietal composition, pre-sowing treatment of seeds with a bacterial preparation and concentration of retardant. During 2018-2022, a three-factor experiment will be conducted in the Right-Bank Forest-Steppe of Ukraine. The material of the research was soybean varieties of domestic selection -Azimuth and Golubka, which were studied according to the following field experiment scheme: control (no treatment), seed inoculation (treatment of seed with the biological preparation Rizogumin), concentration of retardant (no treatment, 0.5%, 0.75% and 1% solution). The relevance of the research is reinforced by the task of applied research on the topic: «Development of scientific and technological support for improving soil fertility and rational use of bioresources potential» (state registration number: 0124U000444).

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“…This does not always make it possible to maximize the technological potential of raw materials. It is more expedient to use blended multicomponent pastes in the technology of whipped products, as proposed in [7,8,25]. The advantage of this paste is the optimized ratio of the initial components to balance the resulting product by chemical composition and the use of innovative approaches that make it possible to maximize the preservation of useful substances in the process of paste.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…As a result, there is a destruction of the proportion of useful nutrients (for example, vitamin C), a change in some functional properties (the use of high temperatures, a change in pH affect the color of polyphenols), as well as contamination with undesirable substances (preservatives). The authors of works [7,8] devised techniques for obtaining multicomponent fruit and berry pastes, involving the use of gentle technological regimes during their manufacture. The uniqueness of such pastes is the selection of raw ingredients and their ratio in terms of optimal organoleptic characteristics and high content of physiologically functional substances.…”

Section: Introductionmentioning

confidence: 99%

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Zagorulko¹,

Shydakova-Kameniuka²,

Kasabova³

et al. 2023

EEJET

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The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

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

Cited by 4 publications

References 14 publications

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

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

Soybean Productivity of the Ukraine under Ecologization of Cultivation Technology

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

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