Food Resources. 2022. N 19. Article 16 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:09; Перегляди: 173

16. USE OF AMARANTH OIL IN BABY FOODS
https://doi.org/10.31073/foodresources2022-19-16
Oksana Tochkova, Oksana Melnyk, Liubomyr Homichak, MariiaYarmolyuk
Pages: 141-150
Abstract
Subject of research. The technology of obtaining puree from apples and carrots with the addition of amaranth oil and guar gum. The features of the climatic zone of Ukraine put it on a par with the leading states in terms of the development of the agrarian and industrial complex. Along with ordinary canned products, the production of canned food for baby is developing, since rational nutrition, which is the main condition for the development of children, prevention of diseases and, therefore, the formation of a healthy generation, cannot be ensured without the wide use of canned products. Their production provides year-round balanced nutrition for children of all age categories. Purpose. Develop a technology for obtaining a new product – apple and carrot puree. A number of studies were conducted, the best technological conditions were selected for the production of the highest quality product. Amaranth oil, which is very useful in terms of its chemical composition, and guar gum were chosen to improve the organoleptic properties and form certainelastic-viscous-plastic properties of the new product. Methods. Experimental studies of apple and carrot puree with the addition of guar gum and amaranth oil, in particular the study of rheological parameters, were conducted on the Rheotest RV2.1, where the dependence of the wheel speedon the applied force was determined. The structural and viscous changes that occurred in the apple-carrot puree under the action of the applied force were determined. The content of dry substances was studied by the refract metric method, the active acidity was determined using a pH meter, and the titrated acidity was determined using a metricburette. Results. It was established that the best qualitative characteristics were obtained for the sample of apple and carrot puree with the addition of amaranth oil and guar gum in the amount of 0.3% to the mass of the puree. Scope of research results. Since the structure of such puree will retain its original properties for a long time, and the product will remain attractive to the consumer.
Key words: carrots, apples,puree, guar gum, amaranth oil, viscosity
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