Elaboration of fruit sauce technology using bananas and black currant juice
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
The elaboration of new types of sauce products using raw materials enriched with biologically active substances is an actual problem in the production of food products. The object of this work was the elaboration of fruit sauces based on banana puree with the use of black currant juice. Methods of conducting the meeting to conduct a study of organoleptic and physicochemical parameters of semi-finished products and finished products, standard methods were used. Results. Preliminary determined the chemical composition of the feedstock, which confirmed its high biological value. The main component of the sauce was banana puree. To prevent darkening, it was treated with an extract of blackcurrant squeeze after obtaining juice. Research of changes in the effective viscosity of banana puree showed that adding an extract in an amount of up to 10 % does not significantly affect its value. To determine the effect of blackcurrant juice on the effective viscosity of a banana sauce, the range of its concentration was 20 ... 40 % with an interval of 10 %. The determination of the effective viscosity was execute with relatively to rate of fluidity of the mixture at a temperature of 25 °C. It was determined that the best option is the ratio of juice and puree as 30:70. The viscosity is in the range 0,22 ... 0,50 Pa·s at a rate of fluidity of 200 s-1, which corresponds to the control. The effect of heat treatment on the viscosity of the sauce was studied and it was determined that the viscosity decreases with increasing temperature. To prevent stratification of sauce, the use of guar gum is suggested. It was determined that 0,1 % of it is sufficient to create a stable system. Conclusions.The research of the effective viscosity of the developed compositions confirmed that the ratios of the formulation components were correctly selected. It has been established that in Exotic sauces with black currant juice the content of titrated acids, L-ascorbic acid, phenolic compounds is higher, and mono- and disaccharides are lower in relation to the control. Thus, the rational ratio between the recipe components in the preparation of sauces was determined: the content of blackcurrant juice was 30 %, banana puree 69.9 %, guar gum 0,1 %.
Authors and Affiliations
G. Khomich, N. Tkach, M. Kirilchenko
Keywords
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