Agriculture
/ 4. Technologies of storage and
processing
of agricultural products
D.I. Traino, Î.Î. Volgin, N.V. Tuluchenko
Kherson
National Technical University, Ukraine
Î.Î. Kholodniak
South State
Agricultural Experimental Station of Water Problems and Land Reclamation of the
National Academy of Agrarian Sciences,
Ukraine
ORGANOLEPTIC EVALUATION OF CANNED SQUASH FOR THE
FUNCTIONAL NUTRITION
Problem definition. Diseases of the
cardiovascular system in the world, including in Ukraine, are considered one of
the most common problems of our time [1]. Functional
nutrition, that includes the consumption of processed products of squash,
belongs to the methods of dealing with them. However, domestic manufacturers
produce preservation of these fruits following traditional formulae that do not
meet the requirements of consumers.
Analysis of
recent researches and publications. The
problem of expanding and developing of assortment of preserves
that include pumpkin in Ukraine engages à great number of scientist, including T.V. Kravchuk, L.Y.
Matenchuk, E.A. Prymachyk, N.O. Stezenko [2, 3]. Abroad
the range of products of functional nutrition from the fruits, mentioned above,
and certain positive influence of main components on a human body are studied and determined by Martha Fleck [4].
Purpose of the publication. To develop the formulae of conserves of revitalizing direction
from squash and to make their organoleptic evaluation. The results of this evaluation
determine priority areas of further laboratory tests.
Main part. On the base of the analysis
and selection of raw materials, which has the most significant effect on the
cardiovascular system of a human body [5], three various kinds of recipes of
canned food are designed. As raw materials, the varieties of squash selection
of South State Agricultural Experiment Station of the Institute of Water
Problems and Land Reclamation of the National Academy of Agricultural Sciences
(NAAS PDSDS IVPiM) were used, such as Bylinka, Universal, Gray Ukrainian and a promising
variety Stepoviy (table 1, 2). The test specimens were created in the
laboratories of the Department of Food Technology of Kherson National Technical
University (KNTU).
Table 1
Prescription
of squash jam with rosehip “Serden’ko” ("Small Heart")
|
Components |
Weight, kg/t |
% |
|
Squash |
353,36 |
35,34 |
|
Sugar |
282,69 |
28,27 |
|
Rosehip (broth) |
353,36 |
35,34 |
|
Raisins |
5,65 |
0,57 |
|
Poppy |
4,95 |
0,49 |
|
Total |
1000 |
100 |
Table 2
Prescription
of jam from squash and apple “Zagadka
Stepu” ("Mystery of the Steppe")
|
Components |
Weight, kg/t |
% |
|
Squash |
341,30 |
34,13 |
|
Sugar |
273,04 |
27,30 |
|
Apples |
170,65 |
17,06 |
|
Water |
204,78 |
20,48 |
|
Raisins |
5,46 |
0,55 |
|
Poppy |
4,78 |
0,48 |
|
Total |
1000 |
100 |
The
evaluation of the developed preserves by organoleptic characteristics was performed
by the third- and fourth-year students of direction 6.051701 – "Food
Technology and Engineering" KNTU. According to the results (table 3) the greatest
number of points (by 5-point scale) was taken by the formula of squash jam with
rosehip "Small Heart", that
is why the further studying of this range is the most promising.
Conclusions. According to the results of the
organoleptic research of canned squash of new types, it was shown, that the jam
recipe, containing rosehip, has the highest average rating. For the conserves
"Mystery of the Steppe», it was recommended to improve the formula with a
goal to combine the positive impact of canned ingredients on the cardiovascular
system of a person with the high tasty qualities.
Table 3
Results
of tasting of developed preserves from squash
|
Organoleptic characteristics |
Squash jam with rosehip
"Small Heart" |
Squash-apple jam "Mystery of the Steppe" |
|
Colour |
4,61 |
4,28 |
|
Consistence |
4,72 |
4,39 |
|
Appearance |
4,94 |
4,50 |
|
Smell |
4,78 |
4,11 |
|
Taste |
4,89 |
4,61 |
|
Total |
4,79 |
4,38 |
Literature
1.
Ukraine ranks first in Europe in mortality from cardiovascular disease [Electronic
resource] – Mode of access: http://glavnoe.ua/news/n150741
2. Kravchuk T. Natural
puree and drinks with carotene with their use of immunomodulatory action for
catering / T. Kravchuk // Food science and technology.– ¹1 (22) – 2013. – P. 92-95.
3. Matenchuk L. Expanding
the range and research of food and biological value of fruit and vegetables puree
/ L. Matenchuk, V. Voitsekhivskiy // Scientific reports NUBiP ¹ 5(34). – 2012.
– P. 75-80.
4. Martha Filipic. Canned pumpkin offers
nutrition, convenience [Electronic
resource] — Mode of access: http://cfaes.osu.edu/sites/cfaes_main/files/site-library/site-documents/News/chow_pumpkin_103015.pdf
5. Pavlyuk R. Development
of functional nano health drinks based on milk serum / R. Pavlyuk, V.
Poharskaya, T. Abramov, A. Berestovaya, S. Losev // East European advanced
technology magazine.– ¹ 6/10(72) – 2014. – P. 59-64.