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Title of article NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
Authors

Statsenko E., Cand.Sci.(Eng.), Associate Professor, Leading Researcher of the Laboratory of Processing of Agricultural Products, All-Russian Scientific Research Institute of Soybean, ses@vniisoi.ru

Litvinenko O., Cand.Sci.(Vet.), Leading Researcher, Acting Head of the Laboratory of Agricultural Products Processing, All-Russian Scientific Research Institute of Soybean

Korneva N., Research Assistant of the Laboratory of Agricultural Products Processing, All-Russian Scientific Research Institute of Soybean

Shtarberg M., Cand.Sci.(Med.), Research Assistant of the Department of Chemistry, Amur State Medical Academy of the Ministry of Healthcare of the Russian Federation

Borodin E., Dr.Sci.(Med.), Professor, Head of the Department of Chemistry, Amur State Medical Academy of the Ministry of Healthcare of the Russian Federation

Section
Year 2020 Issue 2 UDC 641.85:613.2
DOI 10.21603/2074-9414-2020-2-351-360
Abstract Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin.
Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°С to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized.
Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively.
Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.
Keywords Soybean, pumpkin, dessert, protein, vitamins, antioxidants, phosphatides, organoleptic evaluation, nutritive value, functional products
Artice information Received May 28, 2020
Accepted June 26, 2020
Available online June 29, 2020
For citation Statsenko ES, Litvinenko OV, Korneva NYu, Shtarberg MA, Borodin EA. New Technology for Functional Dessert Production Based on Soy and Pumpkin. Food Processing: Techniques and Technology. 2020;50(2):351–360. (In Russ.). DOI: https:// doi.org/10.21603/2074-9414-2020-2-351-360.
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