Engineering, Energy, Transport AIC

Yurii Polievoda  – PhD, Associate Professor of the Department of technological processes and equipment for processing and food production, Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnitsia, 21008, e-mail: vinyura36@gmail.com, https://orcid.org/0000-0002-2485-0611).

Alla Solomon  – PhD, Associate Professor of the Department of food technology and microbiology of the Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnytsia, Ukraine, 21008, e-mail: Soloalla78@ukr.net, https://orcid.org/0000-0003-2982-302Х).

Mariana Bondar  – assistant, department of food technologies and microbiology, Vinnitsia National Agrarian University (Sonyachna st., 3, Vinnytsia, Ukraine, 21008, e-mail: bondar_mar@vsau.vin.ua, https://orcid.org/0000-0001-8154-0612).

The article investigated the recipe composition and method of low-temperature concentration of fruit and vegetable puree with the content of components: 20% apple, 20% pumpkin, 15% beet, 15% cranberry, 15% hawthorn. Concentration of puree is carried out in a rotary evaporator to a dry matter content of 50% at a temperature of 50… 56 ° C under vacuum. At the same time, the processing time was reduced by 1… 2 min, which is many times less compared to traditional single-hull vacuum evaporators (60… 90 min). Reducing the temperature effect of concentration helps to increase the organoleptic and physicochemical parameters of the resulting paste. To establish the effect of the contribution of each component on the structure of the paste, the structural and mechanical properties of the puree of each raw material and concentrated semi-finished products were studied. The developed paste has increased strength of the structure with a value of dynamic viscosity - 394 Pa ∙ s, which is 2.5 times more than the control sample. The developed blended fruit and vegetable paste has an increased content of physiological and functional ingredients and the best organoleptic characteristics in contrast to the control version (apple paste).
It is established that partial replacement of apple puree (up to 75%) in the prescription composition of marshmallows with the developed multi-component fruit and vegetable paste gives the product original properties. An increase in the value of the dynamic viscosity of marshmallows with a content of 75% replacement of apple puree with the developed paste compared to the control sample (marshmallows without additives) from 408 Pa ∙ s to 908 Pa ∙ s. The color of the marshmallow mass with 75% replacement of apple puree is bright pink with a wavelength of 596.7 nm and a brightness of 62.3%. The obtained data allow to improve the quality of original marshmallows by adding fruit and vegetable semi-finished products with increased functional properties.

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