Analysis and features of methods for low-calorie dessert sauce production

Fruit and berry sauces are an important and valuable component of nutrition due to sugars, organic acids and biologically active substances. Sauce recipe development should include methods of pre-processing of berries to provide the highest yield of puree while preserving the valuable components of...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-12, Vol.613 (1), p.12157
Main Authors: Varivoda, A A, Kenijz, N V, Zaitseva, T N, Kulikov, D A, Ginzburg, N A
Format: Article
Language:English
Subjects:
Ascorbic acid
Berries
Biological activity
Blanching
Chemical properties
Defrosting
Freezing
Fruits
Hot water
Microwave oven
Microwaves
Nutrition
Organic acids
Pulping
Raw materials
Sauces
Steam
Sugar
Thawing
Yield
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Summary:Fruit and berry sauces are an important and valuable component of nutrition due to sugars, organic acids and biologically active substances. Sauce recipe development should include methods of pre-processing of berries to provide the highest yield of puree while preserving the valuable components of fresh berries. The study focuses on effective methods for processing cornel berries to obtain the maximum yield of puree with high physical and chemical properties. It is shown that the yield of puree can be increased through maximum disruption of the cell cytoplasmic membrane before pulping raw materials that can be attained by blanching (short-term action of steam or hot water for 5-15 minutes), freezing, and microwave treatment. Fresh, ripe, pure, odorless, and mold-free cornel berries of the same pomological variety were taken to conduct the study. The berries pre-sorted and prepared were subjected to freezing, steam and hot water blanching, and microwave treatment at three power modes of the microwave oven. The processed mass of cornel berries was pulped to determine the content of solids, vitamin C, and pH value. It was found that the highest yield of puree (77.5%) from cornel berries is attained through microwave treatment at 350 W. Freezing and steam blanching provide the puree yield of 71.5 and 69.3%, respectively. However, freezing of berry raw materials is accompanied by losses during defrosting. Hot water blanching reduces the amount of soluble solids, which is confirmed by the values of physical and chemical properties of cornel puree.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/613/1/012157