STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT

Keywords: fruit and berry semi-finished product, paste, powder-like fraction, effective viscosity, concentrating, drying

Abstract

One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health.

Such products include multicomponent fruit and berry pastes and dried powder fractions. They are natural vitamin carriers, may be used as a supplement or a base for creating a wide spectrum of food products with healthy properties.

A production way for fruit and berry semi-finished product using non-traditional raw materials has been created. For creating paste or dried faction, raw materials with a high content of pectins for better structuring and with correspondent healing-prophylactic properties were selected. Apple was taken as a base of the paste with adding non-traditional raw materials – ziziphus and black aronia. The way differs by the process of dehydration by concentrating up to 44…46 % of dry substances in a rotor evaporator, then, if necessary, additional drying in a thermoradiative one-drum rolling dryer up to 5..8 % of dry substances.

Structural-mechanical parameters of experimental samples of the paste after concentrating up to 45 % content of dry substances have been determined. An effective viscosity increase for all three experimental samples as 33…59 % comparing with apple paste has been established. It is explained by higher content of pectin substances in ziziphus. The most effective viscosity index is 584 Pa∙s belongs to a sample with the components content: apple – 50 %, ziziphus – 45 %, black aronia – 5 %.

The developed semi-product may be used as a vitamin supplement, filler or thickener at producing functional food products in confectionary, milk, bakery industry and also for preparing dishes and drinks at restaurant economies and under home conditions

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Author Biographies

Oleksander Cherevko, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Valerii Mykhaylov, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Andrii Zahorulko, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Aleksey Zagorulko, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Iryna Gordienko, Kharkiv State University of Food Technology and Trade

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

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Published
2021-02-03
How to Cite
Cherevko, O., Mykhaylov, V., Zahorulko, A., Zagorulko, A., & Gordienko, I. (2021). STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT. EUREKA: Life Sciences, (1), 25-30. https://doi.org/10.21303/2504-5695.2021.001630
Section
Food Science and Technology