JUSTIFICATION OF THE TECHNOLOGICAL MODE OF BLANCH-ING SEMI-FINISHED PRODUCTS FROM JERUSALEM ARTICHOKE TUBERS FOR PREPARATION OF ECO-SNACKS

EDN: RCUVVH

Authors

  • Natalia T. Shamkova Kuban State Technological University https://orcid.org/0000-0002-5131-6502
  • Olga V. Rudenko Kuban State Technological University
  • Maya Yu. Tamova Kuban State Technological University https://orcid.org/0000-0003-0710-8279
  • Albina A. Varivoda Kuban State Agrarian University named after I. T. Trubilin https://orcid.org/0000-0002-5931-2119
  • Tatiana V. Yakovleva Krasnodar Research Institute of Storage and Processing of Agricultural Products - branch of the Federal State Budgetary Scientific Institution "North Caucasus Federal Scientific Center of Horticulture, Viticulture, Winemaking

DOI:

https://doi.org/10.25712/ASTU.2072-8921.2022.03.020

Keywords:

jerusalem artichoke, eco-snacks, blanching, citric acid solution, whey, peroxidase, technological regime

Abstract

One of the problems that needs to be solved during the processing of Jerusalem artichoke is the change in sensory characteristics, including the darkening of semi-finished products and the formation of coffee flavor during heat treatment. These undesirable changes are associated with the oxidation of polyphenols and the formation of compounds with a dark color. Blanching is used to inactivate enzymes, change the structure of raw materials, and reduce microbiological contamination. The authors investigated the effect of blanching duration and temperature in liquid media on the physico-chemical parameters of jerusalem artichoke semi-finished products, as well as on the inactivation of the peroxidase enzyme. Blanching was carried out: in water (solution No. 0), in a solution of 2 % citric acid (solution No. 1) and in whey (solution No. 2) at a temperature of 65 ° C, 80 ° C and 95 ° C for 3 to 9 minutes. The activity of peroxidase was evaluated by colorimetric method, the hardness of semi-finished products - on the device "Structurometer-ST1". The model specification was carried out in the Statistica program using bicubic spline interpolation. Regression equations of the dependence of the content of peroxidase and hardness of jerusalem artichoke semi-finished products on the temperature and duration of blanching in various media are obtained. The conducted studies substantiate the expediency of blanching semi-finished jerusalem artichoke products in whey to obtain eco-snacks. The optimal mode of blanching in milk whey has been established: temperature 80 ° C, duration from 6 to 9 minutes. At the same time, the activity of peroxidase decreases by 87.0 % from the initial value, the neutral taste and smell, the color of the product are preserved − from milky white to cream

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Published

2022-09-16

How to Cite

Shamkova Н. Т., Rudenko О. В. ., Tamova М. Ю. ., Varivoda А. А. . ., & Yakovleva Т. В. . (2022). JUSTIFICATION OF THE TECHNOLOGICAL MODE OF BLANCH-ING SEMI-FINISHED PRODUCTS FROM JERUSALEM ARTICHOKE TUBERS FOR PREPARATION OF ECO-SNACKS: EDN: RCUVVH. Polzunovskiy VESTNIK, (3), 144–151. https://doi.org/10.25712/ASTU.2072-8921.2022.03.020

Issue

No. 3 (2022): Polzunovskiy vestnik

Section

SECTION 1. FOOD TECHNOLOGY

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Copyright (c) 2022 Natalia T. Shamkova, Olga V. Rudenko, Maya Yu. Tamova, Albina A. Varivoda, Tatiana V. Yakovleva

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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