BIO Web Conf.
Volume 30, 2021II International Symposium “Innovations in Life Sciences” (ILS 2020)
|Number of page(s)||5|
|Section||Innovations in Food Industry Technology|
|Published online||22 April 2021|
Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties
Kharkiv State University of Food Technology and Trade, Department of Processes, Devices and Automation of Food Production, 61051 Kharkov, Ukraine
* Corresponding author: zagorulkoAN@hduht.edu.ua
A new method of production of multicomponent fruit and vegetable semi-finished products and sugar confectionery products, in particular pastilles, on its basis has been developed. The recipe of semi-finished products is chosen taking into account the health properties, which consists of apples, pumpkins, beets, sea buckthorn and chokeberry. For concentration processes during the production of the semi-finished product, advanced apparatus based on a radiating flexible film resistive electric heater (RFFREH) is used. Rational modes of processing of vegetable raw materials are set for the developed apparatus. Studies of structural and mechanical properties of the proposed multicomponent fruit and vegetable pastes and purees are presented. Analysis of these structural and mechanical properties shows the advantage of multi-component fruit and vegetable paste with apple puree – 30%, pumpkin – 20%, beets – 10%, sea buckthorn – 20% and chokeberry – 20%. The use of fruit and vegetable pastes in the technology of pastille gives the products a pleasant taste and aroma, due to which it is possible to use the paste as a natural flavor and dye, without the use of synthetic ones. The use of the developed fruit and vegetable paste in technologies of sugar confectionery, namely pastilles is offered. The optimal application of fruit and vegetable paste is 40% replacement of apple puree, which will provide a significant increase of physiologically functional ingredients in the product.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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