Technological parameters for obtaining pumpkin puree

Yudina, Tatiana and Юдіна, Тетяна Іллівна and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Simakova, Olga and Сімакова, Ольга Олександрівна and Bodnaruk, Olga and Боднарук, Ольга Анатольевна (2019) Technological parameters for obtaining pumpkin puree. Обладнання та технології харчових виробництв (2 (39)). pp. 28-35. ISSN 2079-4827

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Abstract

Objective. The objective of the article is to substantiate the technological parameters of pumpkin processing to ensure the realization of its target properties as a setting agent in the technology of milkpumpkin minces. Methods. The content of pectin and protopectin was determined by calcium-pectate method. The pH was determined using a potentiometric method based on the measurement of the electromotive force of an element consisting of a comparison electrode with a known potential value and a measuring H+ selective electrode, the potential of which is due to the concentration of hydrogen ions in the test object. When performing studies related to the determination of pH, the universal ionometer pH-EV-74, tuned to the pH-metric, was used. As an indicator electrode, a glass electrode was used as a comparison electrode-a chlorsribnium electrode. Results. Scientifically substantiated and experimentally confirmed the choice of technological parameters of processing of vegetable raw materials to ensure the implementation of its target properties as a setting agent in the technology of dairy and vegetable minces. A technological scheme for obtaining pumpkin puree has been developed. The method of obtaining pumpkin puree is as follows. Pumpkin varieties Gilea inspected, washed and cleaned, crushed into cubes with a rib size l= (0,8…1)·10–2 m and carry out the heat treatment with steam at a temperature of t=108…112 °С current τ= (20…25)·60 s. Pumpkin grinding is carried out at a temperature t=75…85°С to dimensions d= (5…7)·10–4 m. Heat treatment of puree is carried out at a temperature t=70…80 °С for τ= (6…7)·60 s at pH — 3.0…3,4. The puree from the pumpkin received by the proposed method has a consistency that is smeared and does not delaminate during storage and further use. The accumulation of soluble pectin, which exhibits the properties of a stabilizer structure and increases the viscosity of pumpkin puree, determines the feasibility of its use in the technology of milk-pumpkin minces.

Item Type: Article
Uncontrolled Keywords: pumpkin, pectin substances, soluble pectin, structure-forming agent, milk-pumpkin minces
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 14 Apr 2020 07:01
Last Modified: 14 Apr 2020 07:01
URI: http://elibrary.donnuet.edu.ua/id/eprint/1791

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