DEVELOPMENT OF FRUIT AND VEGETABLE SAUCE RECIPES ENRICHED WITH SPICY-AROMATIC INGREDIENTS

doi: 10.25712/ASTU.2072-8921.2021.03.005

Abstract

Increasing of production as well as expanding of the range of processing products for functional nutrition on the basis of local fruit, berry and vegetable raw material enriched by spicy aromatic ingredients is the top priority of contemporary food industry, because of rich in mineral compounds, trace elements, polyphenols and such vitamins as A, B₁, B₂, B₉, C, E above mentioned ingredients are promising for production of fruit and vegetable sauces. The main task of research was development of new products-fruit and vegetable sauces, enriched by spicy-aromatic ingredients and possessed of high nutritional, biological value and functional direction. Both the technology improvement and development of fruit and vegetable sauces enriched by aromatic additives are completely relevant tasks with significant novelty. Physico-chemical composition of both raw material and semi-finished products for sauces was investigated and differences have been established. Prescriptions of 16 trial blends have been developed, within them the best four have been selected in accordance to high organoleptic estimation. The process of adding of spicy-aromatic ingredients into fruit and vegetable blends has been optimized. Within 24 testing blends enriched by spicy-aromatic ingredients 4 blends with cinnamon were proposed (organoleptic estimation is 4.9 point): honeysuckle / zucchini (100 g / 75mg); honeysuckle / pumpkin; apple / zucchini and apple / pumpkin (100 g / 100 mg); 4 blends with ginger: honeysuckle / zucchini and honeysuckle / pumpkin (100 g / 75 mg); apple / zucchini and apple / pumpkin (100 g / 100 mg). Fruit and vegetable sauces with ginger and cinnamon were produced based on the results of the trial blends. The research results have proven the high quality of fruit and vegetable sauces enriched by spicy-aromatic ingredients.