Development Of Reciptures Of Canned Smothies Made From Zucchini And Fruits

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe

Studying the Influence of Yeast Strains on the Aroma of Wines Made From Grape of Zagrey Variety

This work considers data on the impact of strains of yeast on the aromatic and redox properties of white dry wine materials, made from grapes of the new generation of Zagrey variety, bred at the National Scientific Center «Institute of Viticulture and Wine Making named after V. E. Tairov» (NSC «IV&WM named after V. E. Tairov», settlement of Tairove, Odessa Oblast, Ukraine) under conditions of micro wine making.The Zagrey grape variety was bred by crossing the varieties Aligote and Ovidiopol in order to extend the assortment of Ukrainian grapes; however, the lack of research into its use for winemaking hinders its widespread utilization in manufacturing. Materials contained white dry wine materials, made from grapes of Zagrey variety using the strains of yeast Vitilevur 58W3, Sauvignon, Еlixir, EC1118, Cross Evolution (France). These strains of yeast are characterized by a varying capability to the synthesis of aroma-forming substances that affect the formation of a wine bouquet and reveal the aromatic potential of the grape variety. We studied organoleptic characteristics in wine materials based on an 8-point scale, using the descriptor system, mass concentrations of substances in an aroma-forming complex, phenolic compounds, the level of redox potential, and other indicators of the oxidation-reducing state of wine materials. It is established that using the yeast strain Vitilevur 58W3 makes it possible to detect the varietal features of the Zagrey variety grape, rendering it a floral-fruit note. The strains of yeast races Еlixir and Sauvignon diversify aroma of the variety, rendering it the subtle citrus notes of lemon and grapefruit, linden shades and other exotic fruits. Data on the organoleptic characteristics of wine materials that we obtained are in a good agreement with the results of studying the substances that compose the aromatic complex of wine materials. Thus, the wine materials that employed the strain of yeast Vitilevur 58W3 were dominated by terpene alcohols, and those with Elixir and Sauvignon – by esters.It is proven that the use of different of strains of yeast nature does not affect essentially the oxidation-reducing potential and the content of phenolic compounds.Results of our research allow us to recommend the yeast strains 58W3, Еlixir and Sauvignon for the production of high-quality local white wines from the Zagrey grape variety, selected at the NSC «IV&WMnamed after V. E. Tairov»

Combination of Vegetable-fruit Formulation Composition for Obtaining High Quality Products

We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high content of titrated acidity. Apricot, gooseberry, cherry plum, black currant are characterized by a high content of titratable acidity, thus they could replace in the formulations of canned products the organic acids obtained artificially.It is possible to use zucchini, pumpkin, carrot and beet to produce natural organic purees, juices, compotes, sauces, natural canned vegetable food with a regulated active acidity not higher than 3.9 pH units. To achieve this level of active acidity in canned products, the mass share of titratable acidity should be brought to 0.55‒0.60 %. The canned food products manufactured using a given technique are microbiologically stable and safe when employing the sterilization temperature of 100 °C for 20‒25 minutes; they have a high organic estimate; they efficiently preserve ascorbic acid. The pumpkin puree demonstrated active acidity of 5.6 pH units. In the blended pumpkin and apricot puree, gooseberry and cherry plum puree, the active acidity decreased to 3.80‒3.84 pH units following the introduction of the calculated formulation amount of a fruit part into compositions, from 11.3 to 28.1 %, the content of ascorbic acid increased by 1.6‒2.6 times. The content of ascorbic acid in a pumpkin and black currant puree, at the regulated active acidity of 3.86 pH units, increased to 30.6 mg/100 g, by 7.6 times. A similar trend was observed for the blended purees made from carrot and table beet.The vegetable-fruit purees and sauces, manufactured in line with a given technique, are characterized by excellent organoleptic quality estimation, 26.3‒29.3 points. Canned foods from vegetable raw materials with a controlled level of active acidity, due to their fruit part, are natural products with an elevated content of ascorbic acid. The combination could be used for the manufacture of organic products from the appropriate raw materials, thereby retaining their high quality