COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES
<p>Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, accor...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2018-04-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/840 |
| _version_ | 1811226578652233728 |
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| author | O. Cherevko V. Mykhaylov A. Zahorulko A. Zahorulko A. Borysova |
| author_facet | O. Cherevko V. Mykhaylov A. Zahorulko A. Zahorulko A. Borysova |
| author_sort | O. Cherevko |
| collection | DOAJ |
| description | <p>Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, according to the suggested recipe. The ratio of the components in the first composition is 60 : 30 : 10, in the second, 65 : 25 : 10, and in the third, 55 : 40 : 5. The resulting compositions were controlled by the control (apple paste). To dry the compositions obtained, it is proposed to use a roller IR dryer based on a flexible resistive film electric heater of emitting type. The prepared paste compositions are reddish-orange according to the color characteristics determined. Color characteristics of dried three-component fruit and berry pastes are also determined. The wavelength of composition 1 is 498 nm, and those of compositions 2 and 3 are 620.5 and 589.4 nm, respectively. The first composition is bluish-purple, with tone purity 34.7 %. Composition 2 is red (34.8 %), composition 3 is bluish-red (34.6 %). The comparison of the color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying as for the brightness and tone purity of the samples indicates a slight change in brightness within 2—6 %. Reduction of the color purity to almost a half is due to the drying shrinkage of the mass of raw materials and obtaining a visual color of the compositions that is attractive for a consumer. According to the results of expert evaluation of the quality indices of dried three-component fruit and berry paste compositions, a certain advantage is determined of the dried composition with the following ratio of components in the recipe: apple, cranberry, hawthorn — 60 : 30 : 10 (composition 1). The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.</p> |
| first_indexed | 2024-04-12T09:27:29Z |
| format | Article |
| id | doaj.art-ebc20ab8712949148124c5effbb1cfb3 |
| institution | Directory Open Access Journal |
| issn | 2073-8684 2409-7004 |
| language | English |
| last_indexed | 2024-04-12T09:27:29Z |
| publishDate | 2018-04-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj.art-ebc20ab8712949148124c5effbb1cfb32022-12-22T03:38:28ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042018-04-0112110.15673/fst.v12i1.840759COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTESO. CherevkoV. MykhaylovA. ZahorulkoA. ZahorulkoA. Borysova<p>Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, according to the suggested recipe. The ratio of the components in the first composition is 60 : 30 : 10, in the second, 65 : 25 : 10, and in the third, 55 : 40 : 5. The resulting compositions were controlled by the control (apple paste). To dry the compositions obtained, it is proposed to use a roller IR dryer based on a flexible resistive film electric heater of emitting type. The prepared paste compositions are reddish-orange according to the color characteristics determined. Color characteristics of dried three-component fruit and berry pastes are also determined. The wavelength of composition 1 is 498 nm, and those of compositions 2 and 3 are 620.5 and 589.4 nm, respectively. The first composition is bluish-purple, with tone purity 34.7 %. Composition 2 is red (34.8 %), composition 3 is bluish-red (34.6 %). The comparison of the color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying as for the brightness and tone purity of the samples indicates a slight change in brightness within 2—6 %. Reduction of the color purity to almost a half is due to the drying shrinkage of the mass of raw materials and obtaining a visual color of the compositions that is attractive for a consumer. According to the results of expert evaluation of the quality indices of dried three-component fruit and berry paste compositions, a certain advantage is determined of the dried composition with the following ratio of components in the recipe: apple, cranberry, hawthorn — 60 : 30 : 10 (composition 1). The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.</p>http://journals.gsjp.eu/index.php/foodtech/article/view/840colorfruit and berry raw materialpasteIR-dryin, spectrum' changequality |
| spellingShingle | O. Cherevko V. Mykhaylov A. Zahorulko A. Zahorulko A. Borysova COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES Harčova Nauka ì Tehnologìâ color fruit and berry raw material paste IR-dryin , spectrum' change quality |
| title | COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES |
| title_full | COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES |
| title_fullStr | COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES |
| title_full_unstemmed | COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES |
| title_short | COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES |
| title_sort | color characteristics of dried three component fruit and berry pastes |
| topic | color fruit and berry raw material paste IR-dryin , spectrum' change quality |
| url | http://journals.gsjp.eu/index.php/foodtech/article/view/840 |
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