JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE
The study is devoted to substantiating the feasibility of using products of the processing of chokeberry fruits (Aronia melanocarpa) in food concentrates, using the example of jelly. The structure and mineral composition of chokeberry fruit powder were analyzed, and a recipe for a food jelly concent...
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| Language: | English |
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Odesa National University of Technology
2024-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
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| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3140 |
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| author | M. Samilyk Y. Ilіashenko |
| author_facet | M. Samilyk Y. Ilіashenko |
| author_sort | M. Samilyk |
| collection | DOAJ |
| description | The study is devoted to substantiating the feasibility of using products of the processing of chokeberry fruits (Aronia melanocarpa) in food concentrates, using the example of jelly. The structure and mineral composition of chokeberry fruit powder were analyzed, and a recipe for a food jelly concentrate based on it was proposed. Fruit dehydration occurred in two stages: preliminary, by osmotic dehydration (τ=1 h), and the main, by drying in an infrared dryer (τ=6 h). The dried fruits were ground using a laboratory mill to a size that ensures complete passage of the material through a sieve No. 010. It was established that the rowan powder has a crystalline porous structure and hydrophilic properties, which allows it to be used as a functional food additive. It was found that the powder from the fruits of chokeberry contains several trace elements necessary for the human body (K, Ca, Mg, Si, P), among which the share of potassium (7.34%) and calcium (1.38%) was the highest. The use of rowan powder in the production of food products can contribute to increasing the overall nutritional value of finished products, especially in the diet of people who need increased potassium intake, since even 10 g of powder in the product formulation provides 24.5% of the need for this trace element. A jelly concentrate formulation based on rowan powder was developed. The sensory analysis of the jelly, according to the Likert scale, showed that the finished product had excellent indicators, provided that the content of rowan powder in the formulation was 77%, according to the weight of the concentrate mixture. Pre-treatment of the fruits in a sugar solution, with osmotic dehydration, improved their taste properties and allowed the exclusion of sugar from the concentrate formulation. |
| format | Article |
| id | doaj-art-b9fe64ad1c334b87a539a05c1998bf49 |
| institution | DOAJ |
| issn | 2073-8684 2409-7004 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj-art-b9fe64ad1c334b87a539a05c1998bf492025-08-20T02:41:48ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042024-12-0118410.15673/fst.v18i4.31403140JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATEM. SamilykY. IlіashenkoThe study is devoted to substantiating the feasibility of using products of the processing of chokeberry fruits (Aronia melanocarpa) in food concentrates, using the example of jelly. The structure and mineral composition of chokeberry fruit powder were analyzed, and a recipe for a food jelly concentrate based on it was proposed. Fruit dehydration occurred in two stages: preliminary, by osmotic dehydration (τ=1 h), and the main, by drying in an infrared dryer (τ=6 h). The dried fruits were ground using a laboratory mill to a size that ensures complete passage of the material through a sieve No. 010. It was established that the rowan powder has a crystalline porous structure and hydrophilic properties, which allows it to be used as a functional food additive. It was found that the powder from the fruits of chokeberry contains several trace elements necessary for the human body (K, Ca, Mg, Si, P), among which the share of potassium (7.34%) and calcium (1.38%) was the highest. The use of rowan powder in the production of food products can contribute to increasing the overall nutritional value of finished products, especially in the diet of people who need increased potassium intake, since even 10 g of powder in the product formulation provides 24.5% of the need for this trace element. A jelly concentrate formulation based on rowan powder was developed. The sensory analysis of the jelly, according to the Likert scale, showed that the finished product had excellent indicators, provided that the content of rowan powder in the formulation was 77%, according to the weight of the concentrate mixture. Pre-treatment of the fruits in a sugar solution, with osmotic dehydration, improved their taste properties and allowed the exclusion of sugar from the concentrate formulation.https://journals.ontu.edu.ua/index.php/foodtech/article/view/3140chokeberrypowderfood concentratejellymineralsfiber |
| spellingShingle | M. Samilyk Y. Ilіashenko JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE Harčova Nauka ì Tehnologìâ chokeberry powder food concentrate jelly minerals fiber |
| title | JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE |
| title_full | JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE |
| title_fullStr | JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE |
| title_full_unstemmed | JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE |
| title_short | JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE |
| title_sort | justification of the use of chokeberry powder in the production of jelly concentrate |
| topic | chokeberry powder food concentrate jelly minerals fiber |
| url | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3140 |
| work_keys_str_mv | AT msamilyk justificationoftheuseofchokeberrypowderintheproductionofjellyconcentrate AT yilíashenko justificationoftheuseofchokeberrypowderintheproductionofjellyconcentrate |