Combination of vegetable-fruit formulation composition for obtaining high quality products

• Main Authors: Anastasiia Tokar, Liudmyla Matenchuk, Zinaida Kharchenko, Iryna Haidai, Nadiia Zahorko, Vira Tarasenko, Valentуna Verkholantseva, Nadiia Palianychka, Inna Povorozniuk, Lesia Kravchenko
• Format: Article
• Language: English
• Published: PC Technology Center 2018-08-01
• Series: Eastern-European Journal of Enterprise Technologies
• Subjects: puree; sauces; titratable acidity; active acidity; ascorbic acid; organic products
• Online Access: http://journals.uran.ua/eejet/article/view/140078
• ISSN: 1729-3774; 1729-4061

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.