Use of vegetable raw materials in production of vegetable - berry purees with the set organoleptic, technological properties and nutrition value

International Scientific Conference «AGRITECH-2019: Agribusiness, Environmental Engineering and Biotechnologies»

农业科学;生态环境科学;生物科学

Ermosh, L.G.^1 ; Prisuhina, N.V.^1 ; Ya Kolman, O.^2

Institute of Food Productions, Krasnoyarsk State Agricultural University, Chernysheva street 19, Krasnoyarsk

660130, Russia^1

Trade and Economic Institute, Siberian Federal University, Prushinskaya street 2, Krasnoyarsk, Russia^2

关键词: Biologically active substances;    Nutrition value;    Nutritional value;    Organoleptic characteristics;    Root vegetables;    Semi-finished products;    Technological properties;    Vegetable raw material;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/315/2/022030/pdf
DOI  :  10.1088/1755-1315/315/2/022030

来源: IOP

【 摘 要 】

An important component of the population's nutrition is vegetable raw material, including root vegetables. High-quality, standard raw materials are used for fresh sale in retail trade and at catering establishments; they are also laid for winter storage. However, there is a sufficient amount of substandard raw materials - in size, shape, deformation, and violation of integrity. Moreover, such raw materials have a high nutritional value. This paper presents the rationale for the recipe composition of blended types of purees using roots and wild berries. With the help of mathematical modelling, the optimum ratios of the components are determined, at which there is a high correlation between the organoleptic characteristics, technological properties and the content of biologically active substances. The results of the work make it possible to use substandard vegetable raw materials and wild berry stocks rationally. They allow wide use of new types of purees, including its use as semi-finished products for enhancing the nutritional value in the confectionery industry.