Оrganoleptic properties of blended quick-frozen juices with pulp

Authors

Keywords:

quick frozen juice with pulp, juice of the direct extraction, hydrocolloids, xantan gum, guar gum, viscosity, organoleptic properties, complex quality index

Abstract

In Ukraine consumer interest to products which don’t need any food additives especially of unnatural origin is increasing. Such products include juices with pulp, which have taste and odor inherent to feedstock. These juices can quench thirst, contain sufficient amount of easily digestible carbohydrates, vitamins, minerals and other vital for human body micronutrients.
Based on statistic data in 2011 consumption of juices in Ukraine was 11 liters per one person. In European countries this index is 20–31 and in the USA and Canada – 52 liters per one person per year. This depends on low purchasing power of domestic consumers and increasing of product prices. Such products are produced of imported concentrated juice in Ukraine. In the production structure a share of reconstituted juices is 80 %.
At the same time Ukraine is fourth in gathering apples in Europe, which are main raw material for production of blended juices. This indicates that raw material base is sufficient to produce such volume of products as demanded. Processing of local fruits and vegetables makes it possible to produce blended juices cheaper, to widen assortment and to increase their biological value.
The main purpose is formation of organoleptic properties of blended quick frozen juices with pulp which can be consumed as frozen (as ice) and after unfreezing.
Based on the research of organoleptic properties of the juice before and after freezing and also after unfreezing and identifying dependence between complex quality index of apple, carrot and celery product composition was developed. It was proved that top organoleptic properties of the juice are with juices proportion: apple — 60–70, carrot — 20–25, celery — 5–10 %.
In fact the frozen juice with pulp has a separation of a suspension. That’s why frozen product has a clear distinction between transparent and turbid parts. It was offered to use natural hydrocolloids in order to stabilize the juice pulp. Guar and xanthan gum is commonly used in the food industry as thickeners and stabilizers of consistence.
In order to define the amount of hydrocolloids which would ensure a stability of the suspension, and contribute to better preservation of organoleptic properties the juice viscosity was researched.
The gum effect on a change of the product viscosity and its organoleptic properties were defined. Adding 0.1 % guar and xanthan gum to blended apple-carrot-celery pulp juice with ingredients proportion 65, 25 and 10 % respectively provides optimal organoleptic properties of the frozen juice. Its can be consumed as frozen as well as thawed.

Author Biographies

Svitlana BELІNSKA, Kyiv National University of Trade and Economics

doctor of technical sciences, professor

Olexandr DYAKOV, Kyiv National University of Trade and Economics

postgraduate

Roman ROMANENKO, Kyiv National University of Trade and Economics

candidate of technical sciences, assistance lecturer

References

В Украине продолжается падение потребления соков, на молочные продукты и детское питание кризис не повлиял. — Режим доступа : http://delo.ua/business/v-ukraine-prodolzhaetsja-padenie-potreblenija-sokov-na-molochnye-pr-165401/.

Українці скоротили споживання соків. — Режим доступу : http://newsme.com.ua/ua/business/economic/1324969/.

Мельник І. В. Тенденції розвитку українського ринку соків / І. В. Мельник. — Режим доступу : http://www.nbuv.gov.ua/portal/Soc_Gum/Oif_apk/2010_1/26_Meln.pdf.

Выжать любой ценой. Обзор рынка соков // FOOD UA. — 2012. — No 1 (32). — С. 52.

Яблоки. — Режим доступа : http://priyatnogo.ru/yagody-i-frukty/yabloki.htm.

Панасюк М. И. Справочник по переработке плодов и ягод / М. И. Панасюк. — К. : Урожай, 1971. — 312 с.

Ленерт С. О. Формування якості овочево-сиркових паст підвищеної біологічної цінності: дис. ... канд. техн. наук : 05.18.15 / Ленерт Світлана Олександрівна. — Х., 2011. — С. 24, 26.

Титаренко Л. Д. Конспект лекций по дисциплине "Сенсорный анализ". — Д. : ДУЭП, 2006. — 119 с.

Белінська С. О. Управління безпечністю та якістю швидкозамороженої плодоовочевої продукції: дис. ... докт. техн. наук : 05.18.15 : захищена 23.12.2010 : затв. 23.02.2011 / Белінська Світлана Омелянівна. — К., 2010. — С. 76.

Е415 — Ксантановая камедь. — Режим доступа : http://dobavkam.net/additives/415.

Панфилова Н. М. Ксантановая камедь. Преимущества и особенности применения / Н. М. Панфилова // Пищевые ингредиенты. Сырье и добавки. — 2006. — No 2. — С. 70.

Е412 — Гуаровая камедь. — Режим доступа : http://dobavkam.net/additives/e412.

Ксантановая камедь. — Режим доступа : http://www.aromashka.ru/xantanovaya_kamed.html.

Куркина О. С. Гидроколлоиды для сокосодержащих напитков / О. С. Куркина, Н. С. Колмакова // Пиво и напитки. — 2008. — No 3. — С. 44—45.

Published

2012-12-14

How to Cite

[1]
BELІNSKA С., DYAKOV О. and ROMANENKO Р. 2012. Оrganoleptic properties of blended quick-frozen juices with pulp. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS. 14, 2 (Dec. 2012), 154–164.

Issue

Section

RESEARCHES OF FOODSTUFF’S QUALITY

Most read articles by the same author(s)

1 2 > >>