Department of technology storage and processing of fruits and vegetables,
Uman national university of horticulture, Uman, Ukraine
The aim of the work was to increase the vitamin value and to improve the organo leptic properties of frozen puree-based mixtures based on apple puree by adding strawberry and pumpkin mashed potatoes.
Apples of Kalvill Snow, pumpkin Muscat Arabatsky and frozen berries of strawberries of the Dukat variety were crushed to the state of puree and put together puree-based mixtures on the basis of apple puree with the replacement of part 25, 50% in strawberry and pumpkin mashed, packed in plastic containers weigh in gup to 0.2 kg products. Control – puree apple. The mixtures were frozen at a temperature of minus 30 ± 1 ° С and stored for six months at a temperature of minus 18 ± 1 ° C. The content of puree mixtures was evaluated following changes in physico-chemical and organoleptic parameters.
It was established that the content of dry soluble substances in the raw material ranged from 6.0% in muscat pumpkin fruits to 17.8% in apples. The content of sugars in apples was significantly higher than other raw materials: 5.3% in strawberries and 3.6 times in pumpkins. Significantly higher levels of organic acids were in strawberry berries.
It was found that as a result of wiping, the content of dry soluble substances decreased by 0.4%, sugar – by 0.2-0.4, and organic acids by 0.1% from their content in the raw materials. The preservation of as corbic acid was 91.6-93.9%. The significantly higher pH values set in the pumpkin pore were 4.7.
It was proved that the introduction of strawberry straw into the recipe of frozen puree-based mixtures on the basis of apple puree contributed to an increase in the content of as corbic acid by 25-50%, with preservation at freezing at 84.9-89.1%. The pH of the prepared apple-straw mixture decreased to 3.6.
Replacing the part of the apple pie straw on the straw contributed to an increase in the organo leptic evaluation of the product: for the appearance – by 0,4-0,6, for the consistency – by 0,4-0,8, for the color – by 0,6-1,2, the taste and the flavor – by 0,3-0,7. A high organo leptic evaluation was obtained by apple (50%) – strawberry (50%) mixture.
Keyword: freezing, puree mixture, strawberry, pumpkin, chemical composition, weight loss.