Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree

A technology has been developed for the production of edible packaging based on applesauce with the addition of dried fruit and vegetable raw materials. As a result of research, a technology was developed for the production of edible glasses based on applesauce with the addition of dried apples, apricots, cranberries, bell peppers, tomatoes, carrots, and beets. A comparative assessment of the organoleptic and physico-chemical parameters of edible glasses based on applesauce with the addition of dried fruit and vegetable raw materials. Organoleptic indicators, humidity, water absorption, resistance to model liquids (distilled water with a temperature of 20–25 °C; distilled water with an initial temperature of 90–95 °C; 5 % aqueous solution of sodium chloride with a temperature of 20–25 °C; 5 % aqueous citric acid solution with a temperature of 20–25 °C), microscopic examination of the surface. Thus, as a result of a study of the organoleptic and physico-chemical parameters of edible packaging based on apple raw materials with the addition of dried fruit and vegetable raw materials, it was found that the most optimal physico-chemical indicators and mechanical properties of the glass are observed at the highest degree of grinding of dried fruit / vegetable additives and increase the degree of coverage of the surface area of the edible glass with the additive.

We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high content of titrated acidity. Apricot, gooseberry, cherry plum, black currant are characterized by a high content of titratable acidity, thus they could replace in the formulations of canned products the organic acids obtained artificially. It is possible to use zucchini, pumpkin, carrot and beet to produce natural organic purees, juices, compotes, sauces, natural canned vegetable food with a regulated active acidity not higher than 3.9 pH units. To achieve this level of active acidity in canned products, the mass share of titratable acidity should be brought to 0.55‒0.60 %. The canned food products manufactured using a given technique are microbiologically stable and safe when employing the sterilization temperature of 100 °C for 20‒25 minutes; they have a high organic estimate; they efficiently preserve ascorbic acid. The pumpkin puree demonstrated active acidity of 5.6 pH units. In the blended pumpkin and apricot puree, gooseberry and cherry plum puree, the active acidity decreased to 3.80‒3.84 pH units following the introduction of the calculated formulation amount of a fruit part into compositions, from 11.3 to 28.1 %, the content of ascorbic acid increased by 1.6‒2.6 times. The content of ascorbic acid in a pumpkin and black currant puree, at the regulated active acidity of 3.86 pH units, increased to 30.6 mg/100 g, by 7.6 times. A similar trend was observed for the blended purees made from carrot and table beet. The vegetable-fruit purees and sauces, manufactured in line with a given technique, are characterized by excellent organoleptic quality estimation, 26.3‒29.3 points. Canned foods from vegetable raw materials with a controlled level of active acidity, due to their fruit part, are natural products with an elevated content of ascorbic acid. The combination could be used for the manufacture of organic products from the appropriate raw materials, thereby retaining their high quality.

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
 A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
 The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
 The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteristic of semi-smoked sausage than the rest of the samples being developed.Based on studies of the mineral composition of semi-smoked sausage from vegetable raw materials, it is proved that there are more minerals in the first and second samples than in the third sample. Since soy isolate increases 3-5 times during cooking due to binding to water, soy texturate and chickpea sausage contains more macro- and microelements than soy isolate and chickpea sausage. However, the third sample contains 1.58% and 0.98% more phosphorus compared to samples № 1 and № 2, respectively.Research has proven that the use of soy and chickpeas as the main ingredients, completely replacing meat in semi-smoked sausage, is possible and relevant.

The object of research is the method of production of comfiture from fruit and vegetable raw materials. The production of comfiture using traditional technologies is characterized by the loss of physiologically functional ingredients of raw materials. Such losses can reach up to 60 % of the initial amount, depending on the temperature regime and the duration of heat treatment. A negative factor in the storage of ready-made comfitures is sugar crystallization. Equipment for the implementation of traditional processes of processing fruits and vegetables is characterized by high productivity, low efficiency and operational difficulties. Boiling in the traditional way is carried out at high-temperature conditions, which leads to a decrease in the content of functionally physiological ingredients and the nutritional value of the resulting comfitures. In the production of comfiture on the basis of fruit and vegetable raw materials, the following recipe ratio of components was used: apple – 60 %; Jerusalem artichoke – 25 %; cornelian cherry – 15 %. The improved method is characterized by gentle heat exchange operations, in particular: drying is carried out in an infrared dryer at a temperature of 40–50 °C to a dry matter content of 30–40 %. And also by further boiling of the mass in a vacuum evaporator based on a flexible film resistive radiating electric heater (FFRREH) at 50–60 °C. The use of inverted syrup in the recipe during boiling prevents sugar crystallization during storage of the finished product. Comparative analysis of the heating kinetics of comfiture from fruit and vegetable raw materials confirms the reduction in the duration of reaching the stationary mode (55 °C) when using a vacuum evaporator based on FFRREH by 1.6 times, compared with an analog apparatus. Such a hardware-constructive solution will ensure a decrease in the consumption of energy resources with a simultaneous increase in the quality characteristics of products.

Opportunities phenol-sulfuric acid method for the analysis of vegetable raw materials are investigated. It is established that the method allows rather simply and with high precision to define polysaccharides as in vegetable raw materials (agricultural plants and softwood and hardwood), and in various preparations of a lignin (the laboratory-scale and technical). Color reaction of monosaccharides with phenol in the presence of the concentrated sulfuric acid is the basis of a method. The developed modification phenol - sulfuric acid method is universal in the sense that allows to define polysaccharides in samples as with the high content of polysaccharides (vegetable raw materials), and with low (lignin preparations). The method possesses high sensitivity: concentration of monosaccharides in the mix prepared for the analysis averages 1 × 10 -4 mol × l -1 . For the analysis 0.25 cm 3 of the hydrolyzate which is previously diluted by 10 times there are enough. Duration of the analysis of a hydrolyzate including mix preparation, record of a spectrum and calculation for a formula doesn't exceed 30 min. The method can be used for the analysis of a chemical composition of renewable vegetable raw materials when developing technologies of receiving alternative energy sources.

Vegetable raw materials are used in sausage products, which are a source of vitamins, micro- and macroelements, and create a positive role of dietary fibers and pectins for strengthening human health. In the scientific paper, using the example of wheat germ fiber with apple pectin, the amino acid composition of the protein of this biologically active substance was investigated. The amino acid composition of the additive was determined by the method of ion chromatography. Other indicators were determined according to generally accepted physicochemical research methods. It has been established that the protein in the amount of 16% of wheat germ fiber with apple pectin contains all essential amino acids. A comparative analysis of the amino acid composition of the protein of the vegetable supplement with the ideal protein of FAO/WHO established that the content of all essential amino acids, except for tryptophan, is 5.32% less than in the ideal protein. However, this protein contains a significant amount of such substitute amino acids as glutamine, arginine, histidine and proline. These acids provide a high hydration capacity of wheat germ fiber with apple pectin, and the use of this plant additive in sausage production technology will lead to improvement of the functional properties of minced meat and finished sausage products for healthy nutrition. The ratio of replaceable and non-replaceable amino acids in the protein supplement does not significantly differ from the adequate and maximum permissible values and approaches the ideal protein. Research allows to harmonize the amino acid composition of the protein component in finished sausage products for proper nutrition.

Application of waste liquor at a rate of 25% that contains the used quinone and is applied as an additive has shown that qualitative characteristics of the obtained desired product do not differ from a product while using fresh quinone for pulping of cellulose-containing vegetable raw material. For this reason process of obtaining the desired product (cellulose or semicellulose) becomes economically cost-efficient on the basis of calculation and with due account of ecology. While analyzing investigation results pertaining to production of wood pulp from vegetable raw material (sprucewood) it is possible to point out the fact that qualitative characteristics of the desired product have been improved due to addition of quinone in the process of alkaline wood pulping (sulphate and sodic). A number of research publications have described a positive influence of additives on alkaline delignification of vegetable raw material. It subsequently improves the quality of the desired product: reduction of lignin content in the product; an output increase in cellulose and hemicellulose, α-cellulose in cellulose; upgrading of physical and mechanical indices. All the above-mentioned elements and components contribute to better quality of the manufactured packing products. In this case formation of hazardous sulfur-containing compounds is fully excluded.

Recently , in developed countries , bakery products made from sprouted grains , whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour . Whole grain wheat flour is flour made from unrefined grain from seeds , outer husks , and the outer layers of the endosperm . Without it , it is a refined flour with a high carbohydrate content . Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract . The reason is that the nutritional value of products is given more attention than the organoleptic qualities . The effect of various vegetable raw materials on whole grain wheat flour , such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts , on the quality of whole wheat bread was determined . In general , bread with added vegetable raw materials had higher acidity , specific volume , viscosity , elasticity than control bread . Т7 processing (10% flax flour , 2.5% rose hips and 2.5% special gluten ) to have the maximum specific volume . The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials .

The purpose of the article is to improve the heat transfer equipment for the production of concentrates from vegetable raw materials, namely a vacuum-evaporator apparatus with a mixing device. System analysis, namely simulation modeling, has been chosen as a tool to determine the advantages of the proposed technical solutions.Research methods. The main heat exchange process of the proposed method for the production of concentrated products from vegetable raw materials is the boiling of the juice in a vacuum evaporator apparatus of periodic action with an improved design of a steam mixer. The mixer is a spiral metal tubular constructor with the possibility of supplying steam into its cavity. As a result of the experiments the dependence of the heat transfer coefficient on the rotation frequency of the developed mixer was investigated, the analysis of which allowed to determine the efficiency of using the new design of the mixing device. This became a practical basis for system-dynamic modeling of temperature field changes during vegetable juice boiling.Results. A new method of processing of vegetable raw materials has been proposed. For its implementation, a vacuum-evaporator apparatus with advanced mixing device was developed. Experimental studies were conducted to determine the heat transfer coefficient during juice concentration. The simulation of changes in the temperature field in the apparatus and the overall working cycle of the evaporator are carried out. Simulation results were obtained using the Vensim system analysis software package. The duration of real steadystate heating was controlled experimentally with the use of a vacuum-evaporator apparatus.Conclusions. The dependence of the heat transfer coefficient on the number of revolutions of the stirrer during the boiling of vegetable juice in the developed vacuum-evaporator apparatus is determined. A system-dynamic model of the heat transfer process has been created, namely the changes in the temperature field in the apparatus are determined, and that makes it possible for further computer experimentation on the basis of the practical studies of the complex heat transfer system relations.

Candy is a snack that is loved by children and adolescents, because it tastes sweet, has a distinctive aroma and is affordable. Many types of candy both made from artificial ingredients and from natural ingredients. Specially soft and chewy jelly candy is much loved by young people.A businessman partner named Dian Falah Fitriyana, ST is located at Jl. Ikan Hiu II / 19 Tunjungsekar Village, Lowokwaru District, Malang City innovates by producing jelly candy from fruit raw materials (apple jelly candy and dragon fruit jelly candy) and made from vegetable raw materials (Moringa jelly candy and carrot jelly candy). As it is known that apples, dragon fruit and vegetable Moringa and carrots have many health benefits. Raw material for jelly candy is only taken from the juice and not added with preservatives.The purpose of the PKM program is to increase the production capacity of partner entrepreneurs and provide online marketing training, training and accounting assistance, so that partner entrepreneurs can make financial reports needed for a productive business.The problem of micro entrepreneurs in general is not being able to increase their production because of limited capital, which has the effect of not being able to add or replace their more modern production facilities. Marketing limitations and not doing financial records properly. The Community Partnership Program (PKM), which provides production support equipment and management improvements, will certainly increase production outputThe solutions offered by the PKM program to increase the production capacity of partner entrepreneurs are to provide juicers, sterilitators, sealers, digital scales, LPG ovens, containers, trays, containers. Meanwhile, to improve financial management and product marketing, the Team provides training and mentoring in accounting and marketing training. It is expected that partner entrepreneurs are able to make financial records (cash flow) and market their products through internet marketing.Partner entrepreneurs with the help of new equipment from the PKM program are targeting production to increase by 50% to 100%. This optimistic target is achieved due to juice, sterilitators, chopper machines, large ovens and more modern production facilities, entrepreneurs will be able to serve the demands of more consumers.The progress of PKM program activities has reached 70% of the target, but there are still activities to assist in making financial reporting and online marketing.

Extraction of juice and removal of excess liquid from vegetable raw materials (vegetables, fruits, melons and crops, etc.) are the main technological operations during juice processing. The quality and quantity of the finished product depend on the efficiency of its implementation, for example, the drying process that determines the prime cost of its production. Therefore, technologies that allow solving this problem automatically in the most efficient way are relevant and require close attention not only of processing enterprises of various ownership forms, but also of research scientists. Such technologies include electric impulse processing of raw materials of plant origin before extraction or removal of moisture in the manufacture of juices, mashed potatoes, pastes, the drying of melons and fruits, etc. This technology has a great prospect, as it is characterized by low energy consumption, environmental cleanliness, food safety and can be fully automated. The control system of electric impulse processing, first of all, should receive primary information about the depth of the effects and the destruction of the intra-cellular structure of plant raw materials. The application of the received information allows electric impulse processing to adjust the frequency of the acting pulses and the voltage amplitude. This approach leads to reduction in the electrical energy input into the vegetable raw material for the destruction of cellular structures and, accordingly, to decrease in its consumption. The conducted studies allow asserting that it is best to use information on the change in the phase angle as the received information on the change in the electrophysical properties of plant tissue. The designed automatic system can be integrated with minimal constructive modifications into already existing lines for the processing of vegetable raw materials.

Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials

Introduction. Healthy feeding is essential for infants’ healthy growth, psychomotor, cognitive and social development. First years of life are an important period when a person’s dietary habits are formed and the risks of obesity can be quickly formed and realized. Today, overweight and obesity are more dangerous for children’s health than underweight and malnutrition.The aim of the study was to evaluate the existing infant feeding practices using parental survey data (self-reported) in the context of modern evidence-based recommendations.Materials and methods. Anonymous survey of parents based on random sampling method was conducted as forphysical and psychomotor development of their infants, feeding practices, history of diseases, vaccination etc. Parents who had children of the second or third year of life were asked toanswer the questions online filling in the Google form on the forums of Odessa (Ukraine). By the end of the survey we received individual results, an automatically generated Excel pivot table and online charts.Results. There were 168 completed questionnaires in total. Assessment of children’s physical growth at the age of 1 year by using a z-score revealed: body weight for age is above + 2σ in 22.6% and + 3σ in 1.8% of children; body length for age + 3σ in 8.9%; body weight for body length ratio above + 2σ in 8.9% and above + 3σ in 3.0% of children. It was found out that 88.1% women initiated breastfeeding; 61.9% of them continued breastfeeding up to 6 months and 54.8% up to 12 months. 35.1% of breastfed children received water from the first months of life. 61.9% of children received vitamin D. 91.6% of parents started giving their childrenfirst supplementary food at the age of 4-6 months. At the age of 5–7 months, 92.9% of children were given vegetable puree, 77.4%, – fruit puree, 49.6% – meat, 38.1% – porridge, 28% – egg yolk. Infants’ menu was quite diversified at 9-12 months. It was revealed that some parents gave their children the following foods, drinks or ingredients which were not recommended for infants under 1 year: whole cow's milk - 20.2%, goat's milk – 11.3%, fruit juices – 49.4%, sugary drinks – 28.0%, honey - 13.1%; salt - 58.0%, sugar - 39.9%; tea – 23.8%. Parents fed their children by the hour in 19.1% of cases, turned on the TV (video) to feed the child in 40.5% of cases and forced the child to eat up the entire portion in 14.9% of cases; while the appetite of the child was regarded as satisfactory by 91.7% of parents. By the age of 1 year 38.1% of children were not given meatballs or fish, 29.1% – pieces of vegetables or fruits; 20.2% – other food in pieces. 23.8% of parents reported about adverse food reactions / signs of food allergy in their children. 39.3% of children were exposed to secondhand tobacco smoke. 45.8% of children were vaccinated according to immunization schedule, 38.7% of them were vaccinated partially or with a disruption of schedule, 15.5% ofinfants were not vaccinated until 1 year. During their life 30.4% of children had the acute respiratory diseases 1 time, 19.6% – 2 times, 18.5% – 3 times or more; 20.2% of children once suffered from acute intestinal infections; 1.8% of them had chronic diseases. During the first year of life 19.6% of children were hospitalized once and 4.2% of them twice or more.Conclusions. According to the weight / length ratio 11.9% of one-year-old children have overweight and a risk obesity in future. Sufficient prevalence and duration of breastfeeding was revealed, however, more than one third of children received water from the first months of life, which means breastfeeding was predominant but not exclusive. Supplementary feeding was introduced mostly in time, so infants’ menu was quite diversified by the age of 9-12 months. However, the first supplementary food products were not loaded with iron for most children, which caused anemia in 14.3% of them. Children often received foods, drinks, and ingredients that were not recommended for babies: whole animal milk, fruit juices, sugary drinks, honey, tea, sugar, salt. The increase of easily digestible carbohydrates was probably one of the overweight causes in children. Signs of non-responsive (inconspicuous) feeding were found (feeding by the hour, turning on the video during feeding, forcing the child to eat up the entire portion), which probably contributed to children’s overfeeding and could also cause excess weight. Almost one third of one-year-old infants neither acquired the skills of chewing food in pieces nor received finger food.

The aim of the work was to review modern extraction, detection and quantification analytical methods of inositols and their derivatives. Methods. Inositols are extracted from vegetable raw materials by methods of liquid extraction, under pressure, microwave extraction and supercritical fluid extraction. Quantitatively analyzed by methods of gas and liquid chromatography with preliminary derivatization. The structure of inositols can be determined by the NMR spectroscopy. Results. Inositols and their derivatives are biologically active compounds, wich are involved in the egulation of the intracellular calcium level, the transmission of hormonal signals, the breakdown of fats and the reduction of cholesterol in the blood, the modulation of the neurotransmitters activity, etc. Inositols are used in the production of vitamin preparations. The main source for inositols extraction is vegetable raw material, namely alfalfa, as well as wheat sprouts, grapefruit, hazelnuts and others. In the paper, the methods of inositols extraction with organic and inorganic solvents, including the use of a Soxhlet apparatus, liquid extraction under pressure, microwave extraction and supercritical fluid extraction are considered. The procedure of preliminary sample preparation and polyols derivatization for their further separation and quantitative determination is described. Modern chromatographic methods of polyols identification and quantitative determination are analyzed. The possibility of using 1H, 13C and 31P NMR spectroscopy to identify the structure of inositols and their derivatives is described. Conclusions. Inositols are biologically active compounds of a wide spectrum of action, therefore there is an urgent need to develop biotechnological processes for their production and extraction from plant raw materials and microorganisms.