THE STUDY OF COLOR OF RADISH SUCCADES BY MEANS OF SUBJECTIVE AND OBJECTIVE TECHNIQUES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
Previous studies have shown radish to be a valuable food product. It is established the nutrition and biological value of radish is caused by the presence of sugars, tissue, proteins involving choline, adenine and other purine bases, vitamin C and B1, such minerals as calcium, iron, magnesium and phosphorus. Radish taste are caused by ethereal oils as well as its spice by glycosides. The chemical composition of radish roots is unstable and depends on the subtype, variety and growing conditions. However, despite the unique chemical structure and pharmacological properties of radish, this root is not consumed by people the in processed form. By results of researches with the application of mathematical modeling techniques there are developed the new products of radish - succades. Succades have good consumer properties due to their pleasant taste, high digestibility, storage stability, versatility of use both for direct consumption and for making a large number of confectionery. According to the developed recommendations for appropriate direction of radish treatment for obtaining succades there were selected species Dragon-heart and Rose which meet the requirements for raw materials during the production of this commodity group. The developed recipe of radish succades supposes the use of ginger and lemon zest and orange, which along with a pleasant aroma contain significant amounts of vitamins (C, B, PP, E, β-carotene) and minerals (magnesium, selenium, copper, iron ). The paper presents the results of study of developed radish succades by means of subjective and objective methods. The color of sample "Pink" is established as a saturated red as for sample "Yellow" as a nice yellow-green color of medium intensity. For obtaining the quantitative color characteristics of new products by means of diffusion reflectance spectrometry there were established the values of the dominant wavelength, color purity, brightness and CIE XYZ system as well as lightness, blue-yellow and red-green color components in the system CIE Lab. The experimental results have shown the dominant wavelength of "Pink" succades is 525,4 nm that describes the color as green in addition to non-spectrum color purple. The succades sample "Yellow" has dominant wavelength of 572,2 nm characterizing its color as greenish-yellow. The purity color value of "Pink" sample is 5.0% and "Yellow" sample is 9.99%. In terms of Lab system L parameter for "Pink" sample is 77.5 and for "Yellow" sample 88.1. It is shown the comparative characteristic color values obtained by these systems. It is established the obtained quantitative characteristics are of good agreement with the organoleptic evaluation and sufficiently simplify the color estimation at the development of new foods.
Authors and Affiliations
Антоніна Дубініна, Тетяна Щербакова, Галина Селютіна, Юрій Хацкевич, Оксана Виродова
Keywords
Related Articles
- EP ID EP191319
- DOI -
- Views 68
- Downloads 0
THE DEVELOPMENT OF COMPOSITIONS FOR CONCENTRATED FOOD PRODUCTION USING PARSNIP
The concentrated products from vegetable raw materials are represented in a small range on the market of Ukraine. The range of recipes of new compositions for concentrated food production using parsnip was developed. Usi...
CONSTRUCTIVE FEATURES OF TRANSCRITICAL BOOSTERREFRIGERATION SYSTEMS
Natural refrigerants are becoming increasingly important (air, water,hydrocarbons, carbon dioxide and ammonia) in connection with the measures whichare taken by the international community for reducing of production andc...
ФІЛЬТРАЦІЯ РАЦІОНІВ ОДНОРАЗОВОГО СПОЖИВАННЯ ЗА КРИТЕРІЄМ ЗБАЛАНСОВАНОСТІ ГРУП НУТРІЄНТІВ ЯК ЕТАП ПРОЕКТУВАННЯ СИСТЕМ ХАРЧУВАННЯ
Надано результати розрахунку показників збалансованості груп нутрієнтів 60 раціонів одноразового споживання різних видів і проаналізовано їх якість за цими показниками. Показано доцільність використання зазначених показн...
ДОСЛІДЖЕННЯ ЕЛЕКТРИЧНИХ ПОКАЗНИКІВ І КІНЕТИКИ ТЕМПЕРАТУРИ ПІД ЧАС ЕЛЕКТРОКОНТАКТНОЇ ОБРОБКИ НАПІВФАБРИКАТІВ
Досліджено електричні показники та кінетику температури під час електроконтактної обробки напівфабрикатів. Установлено, що кінетика сили струму під час електроконтактної теплової обробки зразків, однакових за...
ДО ПИТАННЯ НОРМУВАННЯ ЯКОСТІ ТА БЕЗПЕЧНОСТІ КУХОННОЇ СОЛІ
Вивчено показники якості та безпечності кухонної солі як продукту повсякденного споживання за нормативними документами України та стандартами Codex Alimentarius. Установлено розбіжності в гранично допустимих концентрація...