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ТЕХНОЛОГІЯ ТА ХАРЧОВА ЦІННІСТЬ ФУНКЦІОНАЛЬНОГО ПЮРЕПОДІБНОГО НАПІВФАБРИКАТУ ДЛЯ ДЕСЕРТІВ ТА НАПОЇВ

Автор(и)

  • А. В. Слащева Донецький національний університет економіки і торгівлі імені Михайла Туган-Барановського (м. Кривий Ріг, Україна),
  • І. В. Золотухіна Центральноукраїнський національний технічний університет (м. Кропивницький, Україна)
  • О. А. Боднарук Донецький національний університет економіки і торгівлі імені Михайла Туган-Барановського (м. Кривий Ріг, Україна),
  • О. П. Переверзєв Донецький національний університет економіки і торгівлі імені Михайла Туган-Барановського (м. Кривий Ріг, Україна),

Ключові слова:

функціональний пюреподібний напівфабрикат, десерти, напої, харчова цінність

Анотація

Objective. The оbjective of the article is the scientific substantiation and practical development of the technology of a functional semi-finished product for sweet dishes and drinks based on pumpkin, quince and sea buckthorn puree.

Methods. Sampling was carried out in accordance with DSTU ISO 874-2002, preparation of samples for laboratory analyzes – in accordance with DSTU 7040:2009. Physico-chemical indicators were determined in accordance with DSTU 8639:2016 "Fruit purees and semi-finished products. General technical conditions", as well as: content of dry substances in raw materials - according to DSTU ISO 751-2004; mass fraction of soluble solids – by refractometric method according to DSTU ISO 2173:2007; mass fraction of titrated acids (in terms of malic acid) – according to DSTU 4957:2008; content of ascorbic acid – according to B. P. Pleshkov; protein content was determined by the Kjeldahl method; pectin substances were determined by the titrimetric method; ash was determined according to DSTU 4913:2008 "Fruits, vegetables and processed products. Methods of determining mineral impurities"; fiber – according to Henneberg and Shtomann according to DSTU ISO 5498:2004 "Food and agricultural products. General method for the determination of crude fiber content" (ISO 5498:1981, IDT); carotene – by spectrometric method according to DSTU ISO 6558-2:2004 "Fruits, vegetables and processed products. Determination of carotene content". Part Standard methods (ISO 6558-2:1992, IDT).

Results. The technology of a functional vegetable semi-finished product based on pumpkin, quince and sea buckthorn puree has been developed. The use of semi-finished products will simplify the technological process of preparing sweet dishes and drinks, as well as improve the nutritional and biological value. The developed semi-finished product has a high nutritional value and is a source of functional ingredients: pectin substances, carotenoids, flavonoids, fiber, minerals.

Завантаження

Дані завантаження ще не доступні.

Посилання

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Опубліковано

2024-01-30 — Оновлено 2024-02-01

Версії

Номер

Том 47 № 2 (2023): Обладнання та технології харчових виробництв

Розділ

Статьи