Affiliation
a Kemerovo Institute of Food Science and Technology(University)
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Abstract
Dried fruits are a valuable source of vitamins, pectins, polyphenols and minerals. Beverage production from dried fruits involves a number of technological operations, including, infusion, boiling or extraction, the main part of soluble solids contained in the feedstock passing into the solution during the processes. Insoluble part remains in the form of a pomace containing pectins and fiber, which are dietary fibers. In this paper, we demonstrate the possibility and the prospects of complex processing of dried fruit raw materials which includes the first phase of soft drinks manufacturing based on extracts of dried fruits and pomace processing for obtaining a fruit dessert. Conducted has been the study of physico-chemical parameters of the dried fruit pomace after extract production and the fruit pulp, obtained from them. Fractional composition of the pectin pomace has been studied. A high of a uronidnoy component, free carboxyl groups, which testifies their complex-forming properties and the ability to remove of heavy metals and other toxic substances from the body, is shown. The performed experiments allowed us to develop the technology and the fruit dessert recipe. The composition of the components for this product includes the mass of fruit pomace from dried fruits, sugar, flavoring ingredient, and crushed cedar nuts to enhance nutritional and biological value of the finished product. The basic physical-chemical and organoleptic characteristics of the obtained fruit dessert have been analyzed. The technological instructions for the production of the dessert from dried fruit pomace have been developed and quality indices have been established.
Keywords
Dried fruits,
fruit pomace,
fruit mass,
fruit dessert,
cedar nuts,
complex processing
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