Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Kasabova, Kateryna; Zagorulko, Aleksey; Zahorulko, Andrii; Шматченко, Наталя Василівна; Šimáková, Olga; Goriainova, Iuliia; Володько, Ольга Василівна; Миронов, Д. А.

doi:10.15587/1729-4061.2021.231730

Cited by 10 publications

(16 citation statements)

References 28 publications

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“…Previous studies [9] have established that the addition of multi-component fruit and berry paste improves the organoleptic characteristics of the quality of the pastille. Replacing 75 % applesauce with a paste gives the products a pleasant taste and smell of cranberry, uniformly red in color.…”

Section: Research Results and Their Discussionmentioning

confidence: 99%

“…Vanilla pastille with the addition of applesauce was chosen as a control [10]. The prototype was a candy with fruit and berry multicomponent paste in the amount of 75 % from the replacement of applesauce, the technology of which was substantiated by previous studies [9].…”

Section: Methods Of Researchmentioning

confidence: 99%

“…The technology for the production of functional pastille is proposed with the introduction of the developed multicomponent fruit and berry paste based on apples, cranberries, hawthorn [9]. This technology expands the range of vegetable semi-finished products with a high content of functionally physiological ingredients and pastille with increased nutritional value.…”

Section: Issn 2664-9969mentioning

confidence: 99%

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Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

Kasabova

Шматченко

Zagorulko

et al. 2021

TAPR

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The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

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Section: Research Results and Their Discussionmentioning

confidence: 99%

Section: Methods Of Researchmentioning

confidence: 99%

Section: Issn 2664-9969mentioning

confidence: 99%

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Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

Kasabova

Шматченко

Zagorulko

et al. 2021

TAPR

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“…In [16], the authors proposed an improved technique for production of multicomponent fruit paste based on apples, cranberries, hawthorn. The feature is the concentration in a rotary device to a dry matter content of 28...30 % within 25...50 s and on the condition that the puree is preheated to 50 °C.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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

Zagorulko¹,

Zahorulko²,

Kasabova³

et al. 2022

EEJET

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The object of this study is a functional fruit-and-berry paste for health purposes with the selection of components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin C, low molecular weight polyphenolic compounds and phytosterols, which are used as an immunostimulant to create products with cholesterol-lowering effect. The task to increase the content of these substances is solved by concentrating in a rotary film evaporator (RFE) under mild regime parameters (60...65 °C) to a dry matter (DM) content of 30...32 % for 45...50 s and by the pasteurization of concentrated paste in a scraper heat exchanger (SHE) at a temperature of 95...98 °C followed by packing. The effective viscosity (Pa·s) of the mixtures of the original purees (DM 16...17 %) and resulting pastes (30...32 %) has been determined and its increase was found in the pastes compared to puree, by 1.65...1.85 times. The obtained data indicate a strengthening of the structure of the resulting functional paste, which, compared to control, has an effective viscosity of 3.6 times more. A significant advantage has a paste containing 45 % of apple; 35 % of Ziziphus jujuba; 20 % of blueberries. It is characterized by an enhanced content of dietary fiber, by 3.8 times; vitamin C, by 2.25 times; low-molecular polyphenolic compounds and tannins, phytosterols. Therefore, it can be used as an immunostimulant to manufacture products with cholesterol-lowering effect. It was established that in order to effectively conduct the process of concentration in RFE and subsequent pasteurization in SHE, it is rational to grind puree to a particle size within 0.1...0.5 mm. The heat transfer coefficient when concentrating samples with a particle size of 0.5 mm has a higher rate, by 6 %, compared to the sample with a particle size of 1.5 mm. The technology could be introduced at the enterprises of the canning and confectionery industries

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“…Modern changes in the food structure have necessitated the production of confectionery products based on fruit, in particular, pastille and marmalade groups. Current changes in the structure of food have predetermined the production of confectionery products based on fruit raw materials, in particular, pastille-marmalade group, marshmallows [5], and pastilles [6]. However, the cited studies were limited to the indicators of uniform raw materials for the manufacture of pastes.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Самохвалова¹,

Kasabova²,

Шматченко³

et al. 2021

EEJET

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The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

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Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Cited by 10 publications

References 28 publications

Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

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

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

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