Use of juice production waste in food technology
Abstract
Studies related to waste from the juice production of Chaenomeles fruits in food technologies as a natural food additive (source of organic acids, pectin and phenolic substances, and vitamins) are relevant. The research aims to improve food technologies by implementing the Zero-waste concept, which involves the use of secondary products of fruit processing as a source of valuable biologically active substances in the technologies of various food products. For the research, we used a variety mix of Vitamin, Citrine, and Orange Chaenomeles fruits, Chaenomeles pomace after juice extraction, Chaenomeles pomace processing products (water extracts, powder, mashed potatoes), food products (pickled mushrooms, meat pate, yeast products). Standard methods of analysis were used in the course of experimental studies. The qualitative indicators of raw materials and processed products of Chaenomeles were evaluated by organoleptic and physicochemical parameters. As a result of the research, it was found that the waste generated in the production of juice products from the fruits of the Chaenomeles is characterized by a significant content of organic acids, pectin, and phenolic substances, as well as L-ascorbic acid. The rational conditions for obtaining various secondary products of Chaenomeles processing: extract, powder, and puree were determined and experimentally tested. It was proved that the use of secondary products of Chaenomeles processing (mashed potatoes – 7.5 % by weight of flour, powder – 1.5 % by weight of flour, water extract – 40 % by weight of water) in the recipe composition of yeast flour products would reduce the duration of dough fermentation and increase its biological value. The feasibility of using aqueous extracts of Coleoptera in making pickled mushroom snacks as a substitute for citric acid solution for the pretreatment of mushroom raw materials to inactivate mushroom polyphenol oxidase was confirmed. It was determined that in the technologies of meat pates, the combination of meat raw materials (pork) and 8 % hydrated powder obtained from Chaenomeles pomace provides high organoleptic characteristics of the paste, reduces the content of animal fats and minimizes the caloric content of the paste; positively affects the moisture retention capacity and stability of the minced emulsion; increases the biological value of the product due to plant components.
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