The Development of New Method of Production of Healthy Ice-Cream-Sorbet of Fruits and Vegetables With a Record Bas Content

Abstract

The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruitsapples, lemons with zest, vegetables-spinach, olives, pumpkin) and innovative technological methods, such as cryogenic "shock freezing" and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic "shock" freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. Reports on research projects (2018), «EUREKA: Life Sciences» Number 6 34 Food Science and Technology The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism's immunity. The recipes of healthy sorbets were developed-3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

“…Various researchers have evaluated the organoleptic and rheology of fruit extract sorbet and ice cream. Pavlyuk et al (2018) studied sorbet prepared 149 from various fruits, such as cherry, apple, blackberry, sea buckthorn, pumpkin, spinach, olive, and lemon. In their work, sorbets were produced at high freezing rate to reach -60 and -100°C, aiming to maintain the biologically active substances of the fruits.…”

Wpływ wybranych technologii mrożenia na liczbę bakterii Lactobacillus casei ŁOCK 0900, aktywność przeciwutleniającą i cechy sensoryczne sorbetów na bazie fermentowanej pulpy dyniowej

“…Pavlyuk i wsp. [25] przeprowadzili badania nad możliwością zastosowania zamrażania kriogenicznego "szokowego", niskiej temperatury oraz rozdrabniania warzyw i owoców jako innowacji w opracowywaniu nowego sposobu wytwarzania prozdrowotnych (na etapie wprowadzania do produkcji) sorbetów owocowych i warzywnych. Uzyskano nowe warianty mrożonych deserów z nawet 3-krotnie większą zawartością substancji biologicznie aktywnych [BAS] (ang.…”

“…W literaturze przedmiotu [10,23,25] dostępne są jedynie doniesienia dotyczące możliwości wykorzystania technologii ciekłego azotu czy suchego lodu np. w produkcji gastronomicznej bądź też na etapie badań laboratoryjnych, przeprowadzanych w celu optymalizacji procesu produkcji deserów mrożonych.…”