Articles

Chemical Composition and Quality Study of Pumpkin Prepared Food for Confectionery Manufacture

Authors:

Tabatorovich A.N.

Abstract:

Nowadays the using urgency vegetable processing products in confectionery production has been increasing. According to the current standards, producers consider minimum weight fraction of not only fruit, but also vegetable raw materials in marmalade, pastille products and sweets depending on the recipe. Canned pumpkin products have high organoleptic and physiological value. The research objective was pumpkin semi-finished products: 2 pumpkin puree samples of «Mindalnaya» and «Rossiyanka» brand, 2 samples of thick spread obtained by puree boiling with sugar in a ratio of 1:1, and a sample of thick spread made of pumpkin and apples (the ratio of pumpkin and apple puree is 1:0.5). Researchers canned the puree with potassium sorbate in various concentrations and stored at 4±2 °C for 4 months. They carried out the researches at the Department of Commodity and Goods Examination of Siberian University of Consumer Cooperation and in the laboratory of the Center for Hygiene and Epidemiology of the Omsk region. The pumpkin puree «Rossiyanka» contains 288.4 mg/100 g of potassium and 9.02 mg/100 g of β-carotene; the pumpkin puree «Mindalnaya» carries 275.4 and 7.64, respectively. The losses of β-carotene after 4 months of storage in puree were an average: 5% for «Mindalnaya» pumpkin and 7% for «Rossiyanka». Authors recommend to add preservative at a dosage of 950-1000 mg / kg combined with 1-2% citric acid while puree producing. The thick spread samples conformed to the requirements of Government Standards of the RF №31742-2014 for organoleptic and physicochemical parameters. The β-carotene amount in the thick spread made of pumpkins «Mindalnaya» and «Rossiyanka» in relation to puree decreased by an average of 4.6 and 4.9 times respectively. Nevertheless, the consumer properties of thick spread allow to use it in the jelly marmalade technology, caramel fillings, sweets and pan-goods bases.

Keywords:

semi-finished products; pumpkin puree; pumpkin thick spread; chemical composition; quality indicators technical regulations; product quality and safety.