Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment

  • Aleksey Zagorulko State Biotechnological University
  • Andrii Zahorulko State Biotechnological University
  • Mariana Bondar Vinnytsia National Agrarian University
  • Alexander Postadzhiev State Biotechnological University
  • Eldar Ibaiev State Biotechnological University
Keywords: color formation, low-temperature processing, fruit and vegetable semi-finished product, fruit and vegetable paste, powder fraction

Abstract

The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products.

In the production of organic plant semi-finished products an important factor is the implementation of high-quality technological operations, including heat and mass transfer, which affects the final organoleptic characteristics of products. It is important to take into account the color of raw materials at the stages of blending puree in the production of paste and powder semi-finished products, which requires the introduction of a unified method for assessing the color of raw materials at each stage of the technological operation.

An analysis of traditional methods for determining color formation has been performed, as a result of which it has been found, that the most effective method of evaluation is digital, based on photo processing of the prototype. According to this method, the evaluation of color formation in the manufacture of semi-finished fruits and vegetables in accordance with the proposed recipes has been conducted. Color indices of multicomponent pastes and dried fractions based on them for three prototypes were obtained. The brightness of all samples of pastes is in the range - 36.4… 37.0 % with a purity of tone 64.7… 78.2 %, which corresponds to the reddish-orange color, was obtained. After drying the test samples of pastes to the dried fraction, it has been found, that the brightness, depending on the percentage of raw materials in a sample falls in the range of 30.5… 33.2 %, at that the coloration corresponds to colors from bluish-purple to bluish-red with a purity of tone within 34.7… 34.9 %. As a result of evaluation of organoleptic indicators, it has been found, that according to the presented research samples, the best indicators have a sample with 40 % of raw apples, 20 % of pumpkin, 30 % of cranberries and 10 % of hawthorn. The obtained research data will be useful in the development of methods for the production of semi-finished products from vegetable raw materials. The applied digital method of color determination differs in simplicity and economy in comparison with colorimetric and spectrometric

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Author Biographies

Aleksey Zagorulko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

Andrii Zahorulko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

Mariana Bondar, Vinnytsia National Agrarian University

Department of Food Technologies and Microbiology

Alexander Postadzhiev, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

Eldar Ibaiev, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

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Published
2021-12-03
How to Cite
Zagorulko, A., Zahorulko, A., Bondar, M., Postadzhiev, A., & Ibaiev, E. (2021). Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment. EUREKA: Life Sciences, (6), 43-48. https://doi.org/10.21303/2504-5695.2021.002202
Section
Food Science and Technology