Научный архив: статьи

The strategy for the development of domestic agriculture shows the prospects for developing a technology for frozen semi-finished vegetable products. The aim of the study is to investigate the morphological changes in the cellular structure of turnips and to determine the freezing mode that best preserves their native structure. The objects of the study are turnips of the Petrovskaya 1 variety, zoned in the Sverdlovsk region, harvested in 2023; samples frozen at temperatures of –18 °C and –29 °C, packed in a PET bag under vacuum and without it. The freezing coefficients of the study samples are calculated and micrographs are presented demonstrating morphological changes in turnip samples under different freezing conditions. The authors presented the results of organoleptic evaluation and natural weight loss of the study samples after defrosting. It was determined that the optimal method of cryoprocessing of semi-finished turnip products for public catering is blanching followed by shock freezing at a temperature of –29 °C. The type of packaging and preliminary blanching did not affect the freezing rate. When freezing in a vacuum, the destruction of the morphological structure of the cell with the release of cell juice is noticeable; differences in the volume of destruction of the cell structure between the presented samples are insignificant, which indicates in favor of vacuuming when packaging semi-finished products. It was revealed that the smallest weight loss during defrosting is observed in turnip samples packaged without vacuum at a temperature of –29 °C. The test samples subjected to preliminary blanching and subsequent freezing at both –18 °C and –29°C retained their color, while the unblanched samples had a grayish tint. It was determined that turnip cells are subject to minor destruction of the morphological structure during blanching followed by freezing, but blanching allows preserving the marketable appearance of the semi-finished turnip product

Enrichment of food products with non-traditional plant raw materials, characterized by availability and high nutritional value due to the content of biologically active substances, is a relevant area of research in the field of technology of food systems with a given composition and properties. Burdock root and dandelion root are distinguished by a rich mineral composition, high content of fiber and inulin, which determines the possibility of their use for enrichment of food products. In this regard, the purpose of the study boils down to developing a technology for obtaining powders from burdock root and dandelion in a catering establishment for the production of food products, as well as assessing their quality and safety. As a result of using various drying methods (in a dehydrator and a drying cabinet with forced ventilation) in the conditions of a public catering establishment, optimal process parameters were established (temperature 100 °C, duration 6 h) and a technology for obtaining enriching additives from the roots of burdock and dandelion was developed. The content of the main biologically active substances in additives from the roots of burdock ((42.6 ± 0.29) % inulin, (1646.0 ± 1.25) mg/kg magnesium) and dandelion ((61.6 ± 0.33) % inulin, (1481.6 ± 0.95) mg/kg magnesium), obtained according to the developed technology, was determined. The authors determined that over 18 months the powders from the roots of burdock and dandelion met the requirements. The scheme of the technological process of obtaining is presented, regulated physical and chemical indicators of quality of powdered food additives from the roots of burdock and dandelion are determined. Powders from plant raw materials obtained in the conditions of a public catering enterprise have potential for use in further research aimed at developing fortified food products, including culinary dishes, with increased content of magnesium and inulin