DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

  • Anastasiia Tokar Uman National University of Horticulture
  • Liudmyla Matenchuk Uman National University of Horticulture
  • Zinaida Kharchenko Uman National University of Horticulture
  • Iryna Haidai Uman National University of Horticulture
  • Nadiia Zahorko Tavria State Agrotechnological University
  • Vira Tarasenko Tavria State Agrotechnological University
  • Valentyna Verkholantseva Tavria State Agrotechnological University
  • Nadiia Palianychka Tavria State Agrotechnological University
  • Inna Povorozniuk Pavlo Tychyna Uman State Pedagogical University
  • Lesia Kravchenko Pavlo Tychyna Uman State Pedagogical University
Keywords: zucchini, gooseberries, blackcurrants, juices with pulp and sugar, smoothie

Abstract

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

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Author Biographies

Anastasiia Tokar, Uman National University of Horticulture

Department of Technology of Storage and Processing of Fruits and Vegetables

Liudmyla Matenchuk, Uman National University of Horticulture

Department of Technology of Storage and Processing of Fruits and Vegetables

Zinaida Kharchenko, Uman National University of Horticulture

Department of Technology of Storage and Processing of Fruits and Vegetables

Iryna Haidai, Uman National University of Horticulture

Department of Technology of Storage and Processing of Fruits and Vegetables

Nadiia Zahorko, Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Vira Tarasenko, Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Valentyna Verkholantseva, Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Nadiia Palianychka, Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Inna Povorozniuk, Pavlo Tychyna Uman State Pedagogical University

Department of Chair of Tourism, Hotel and Restaurant Business

Lesia Kravchenko, Pavlo Tychyna Uman State Pedagogical University

Department of Techno-Technological Disciplines

Labor Protection and Life Safety

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Published
2018-08-02
How to Cite
Tokar, A., Matenchuk, L., Kharchenko, Z., Haidai, I., Zahorko, N., Tarasenko, V., Verkholantseva, V., Palianychka, N., Povorozniuk, I., & Kravchenko, L. (2018). DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS. EUREKA: Life Sciences, (4), 56-62. https://doi.org/10.21303/2504-5695.2018.00678
Section
Food Science and Technology