Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers
The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into accoun...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2024-01-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/698 |
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| author | A. T. Vasyukova A. V. Moshkin I. A. Bogonosova |
| author_facet | A. T. Vasyukova A. V. Moshkin I. A. Bogonosova |
| author_sort | A. T. Vasyukova |
| collection | DOAJ |
| description | The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into account the use of carbohydrate-protein fillers. The research presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the process of temperature exposure. The methods used. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. The objects: samples of semi-finished products containing 12, 24, 36% carrots and 4, 8, 12% onions. The results. It has been established that sauteing treatment promotes the formation of a complex of flavoring and aromatic substances, depending on the type of vegetables. With increasing intensity of processing, the concentration of carbohydrates in the sautes increases, as well as the amount of dry matter. It has been found that in all samples the amount of organic acids increases with increasing temperature, pH decreases in carrots from 6.0-6.3; 5.5-7.0 to 4.2-5.9, and onions from 5.5-6.1; 6.4-7.9 to 3.0-5.0. For clarity of experiments, graphs of the dependence of the processing intensity on the amount of dry substances, carbohydrates, tissue softening and the formation of the flavor and aromatic range have been presented. Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of raw carrots is complex: the balance between sweetness and bitterness, which are the main criteria for the sensory quality of carrots. It intensifies when sauteed. A richer sweet taste appears. This perception of sweetness is determined by the ratio: sugar and bitterness. It does not have a direct correlation with the total sugar content in samples with carrots and sautéed onions. |
| format | Article |
| id | doaj-art-bf856af69db4474183827f975947b2bf |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2024-01-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-bf856af69db4474183827f975947b2bf2025-08-20T02:49:18ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292024-01-01194485510.47370/2072-0920-2023-19-4-48-55628Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillersA. T. Vasyukova0A. V. Moshkin1I. A. Bogonosova2FSBEI HE «Russian Biotechnological University»FSBEI HE «Russian Biotechnological University»FSBEI HE «Russian Biotechnological University»The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into account the use of carbohydrate-protein fillers. The research presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the process of temperature exposure. The methods used. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. The objects: samples of semi-finished products containing 12, 24, 36% carrots and 4, 8, 12% onions. The results. It has been established that sauteing treatment promotes the formation of a complex of flavoring and aromatic substances, depending on the type of vegetables. With increasing intensity of processing, the concentration of carbohydrates in the sautes increases, as well as the amount of dry matter. It has been found that in all samples the amount of organic acids increases with increasing temperature, pH decreases in carrots from 6.0-6.3; 5.5-7.0 to 4.2-5.9, and onions from 5.5-6.1; 6.4-7.9 to 3.0-5.0. For clarity of experiments, graphs of the dependence of the processing intensity on the amount of dry substances, carbohydrates, tissue softening and the formation of the flavor and aromatic range have been presented. Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of raw carrots is complex: the balance between sweetness and bitterness, which are the main criteria for the sensory quality of carrots. It intensifies when sauteed. A richer sweet taste appears. This perception of sweetness is determined by the ratio: sugar and bitterness. It does not have a direct correlation with the total sugar content in samples with carrots and sautéed onions.https://newtechology.mkgtu.ru/jour/article/view/698sautéingcarbohydrate-protein fillersvegetable raw materialsvegetable casserole |
| spellingShingle | A. T. Vasyukova A. V. Moshkin I. A. Bogonosova Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers Новые технологии sautéing carbohydrate-protein fillers vegetable raw materials vegetable casserole |
| title | Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers |
| title_full | Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers |
| title_fullStr | Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers |
| title_full_unstemmed | Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers |
| title_short | Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers |
| title_sort | formation of flavor compositions of vegetable casseroles using carbohydrate fat fillers |
| topic | sautéing carbohydrate-protein fillers vegetable raw materials vegetable casserole |
| url | https://newtechology.mkgtu.ru/jour/article/view/698 |
| work_keys_str_mv | AT atvasyukova formationofflavorcompositionsofvegetablecasserolesusingcarbohydratefatfillers AT avmoshkin formationofflavorcompositionsofvegetablecasserolesusingcarbohydratefatfillers AT iabogonosova formationofflavorcompositionsofvegetablecasserolesusingcarbohydratefatfillers |