THE RESEARCH OF THE QUALITY OF MASHED OF CHAENOMELES AND INFLUENCE TO STRUCTURAL PROPERTIES OF FRUIT SAUCES


  • G. Khomych Poltava University of Economics and Trade, Koval str., 3, 36014, Poltava
  • V. M. Vasuta Poltava University of Economics and Trade, Koval str., 3, 36014, Poltava
  • Y. Levchenko Poltava University of Economics and Trade, Koval str., 3, 36014, Poltava
Keywords: chaenomeles, mashed of chaenomeles, fruit sauce, amendments, pectin, ductility, organic acids

Abstract

The actuality of making of sauces in the restaurants is grounded. The expedience of the use of digister in technology of fruit sauces is offered. It’s confirmed that chaenomeles is unique raw material for the use in technology of feed, as a source of organic acids, l–ascorbic acid, pectin and phenic matters. The rational methods of pretreatment for receipt of puree are resulted. The analysis of physical– chemical parameters mashed of chaenomeles is conducted. The high–quality composition of the organic acids and sugars in the mash of chaenomeles and their impact on the human body are determined. The apple, quinine, lemon and succinic acids, and among sugars – fructose, glucose and sucrose in the mashed of chaenomeles were identified by chromatographic studies. It is shown that among the organic acids of mashed of chaenomeles is dominated apple acid, and among sugars – fructose. It’s proved that the mashed of chaenomeles is a source of biologically active substances. The influence of mashed of chaenomeles on the structural and mechanical properties of fruit sauces is explored. It’s defined that the different content of mashed of chaenomeles depends for the ductility of sauces. The rational of relationship components of fruit (apple sauce and mashed of chaenomeles) in the finished sauce is established. It’s confirmed that the using of mashed of chaenomeles is appropriatebecause it’s a natural substitute for synthetic amendments (starch) and a source of organic acids.

 

Author Biographies

G. Khomych, Poltava University of Economics and Trade, Koval str., 3, 36014, Poltava
professor, dr. tech. sciences
V. M. Vasuta, Poltava University of Economics and Trade, Koval str., 3, 36014, Poltava
professor, dr. agric. sciences
Y. Levchenko, Poltava University of Economics and Trade, Koval str., 3, 36014, Poltava
assistant

References

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Khomych, H. P. (2015). Vykorystannia khenomelesu v tekhnolohii vyrobnytstva solodkykh sousiv [Tekst] / H.P. Khomych, Iu.V. Levchenko // Naukovyi visnyk LNUVMBT imeni S. Z. Hzhytskoho. Seriia «Tekhnichni nauky». – Lviv. – Tom 17, № 4 (64) – с. 166–174. (in Russian).

Hellіna, P. Characteristics and Composition of Chaenomeles Fruit Juice / P. Hellina, R. Vilaa, M.J. Jordana // K. Rumpunen (Ed.) Japanese Quince – Potential Fruit Crop for Northern Europe/ – p.127–139.

Pavljuk, R. Ju. (2003). Novye fitodavki i ih ispol'zovanie v produktah pitanija [Tekst]: monografіja / R.Ju. Pavljuk, A I. Cherevko, A.I. Ukrainec i dr.. ; Har'k. gos. un–t pitanija i torgovki; Nac. un–t pishhevyh tehnologij. – H.; K., 287. (in Russian).

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Published
2016-03-09
How to Cite
Khomych, G., Vasuta, V. M., & Levchenko, Y. (2016). THE RESEARCH OF THE QUALITY OF MASHED OF CHAENOMELES AND INFLUENCE TO STRUCTURAL PROPERTIES OF FRUIT SAUCES. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 18(1), 137-142. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3234
Section
Technological ensuring of production, processing of products of animal origin