ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels

Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels.
The production technology included the following stages. A mix of kernels and water underwent mechano-acoustic treatment (100–500 W/kg) at 63–67°C for 20 min. After that, the mix was packaged, cooled, and stored in plastic jars at 2–6 and –18–22°C. The study relied on conventional and standard research methods.
The resulting light-cream homogeneous mass had a characteristic aroma and taste of cedar-pine nuts. Its nutrient composition was close to the original raw material: protein – 7.4%, fat – 22.6%, sugar – 1.4%, fiber – 1.4%, ash – 1.03%. However, the quantity of mesophilic aerobic and facultative anaerobic microorganisms decreased by three orders of magnitude and that of yeast decreased by six times. In addition, the semi-finished product contained no non-spore-forming Escherichia coli. A set of sensory, physico-chemical, and microbiological tests revealed the shelf life of 14 days at 2–6°C and 24 months at –18–22°C.
The mechano-acoustic homogenizer made it possible to obtain a high-quality semi-finished product from Pinus sibirica nut kernels with a simple production technology, long shelf life, and great commercial potential.
Siberian cedar pine, nut, nut mass, mechano-acoustic processing, nutritional value, safety, storage
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How to quote?
Mazalevskiy VB, Golub OV, Chekryga GP, Boroday EV, Motovilov OK. Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels. Food Processing: Techniques and Technology. 2022;52(4):665–674. (In Russ.).
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