THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT

Raisa Pavlyuk, Viktoriya Pogarska, Vadym Pavlyuk, Aleksey Pogarskiy, Iuliia Kakadii, Tetyana Stukonozhenko, Oleksandr Telenkov

Abstract


The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution.

There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials.

The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity.

The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.


Keywords


cryogenic processing; BAS; fruits and vegetables; fine-dyspersated comminution; healthy products; sorbets; extraction of hidden BAS; pectin activation

Full Text:

PDF

References


Marshall, R. T., Goff, H. D., Hartel, R. W. (2003). Ice Cream. Springer, 371. doi: https://doi.org/10.1007/978-1-4615-0163-3

Clarke, C. (2015). The Science of the Ice Cream. Royal Society of Chemistry, 234.

Pavliuk, R. Yu., Poharska, V. V., Radchenko, L. O., Pavliuk, V. A., Tauber, R. D., Tymofieieva, N. M. et. al. (2017). Novyi napriamok hlybokoi pererobky kharchovoi syrovyny. Kharkiv: Fakt, 380.

Topolska, K., Filipiak-Florkiewicz, A., Florkiewicz, A., Cieslik, E. (2016). Fructan stability in strawberry sorbets in dependence on their source and the period of storage. European Food Research and Technology, 243 (4), 701–709. doi: https://doi.org/10.1007/s00217-016-2783-0

Yangilar, F. (2015). Effects of Green Banana Flour on Ice Cream’s Physical, Chemical and Sensory Properties. Food Technology and Biotechnology, 53, 315–323. doi: https://doi.org/10.17113/ftb.53.03.15.3851

De Souza Fernandes, D., Leonel, M., Del Bem, M. S., Mischan, M. M., Garcia, É. L., dos Santos, T. P. R. (2017). Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. Journal of Food Science and Technology, 54 (6), 1357–1367. doi: https://doi.org/10.1007/s13197-017-2533-8

Ozdemir, C., Arslaner, A., Ozdemir, S., Allahyari, M. (2015). The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 52 (11), 7545–7548. doi: https://doi.org/10.1007/s13197-015-1784-5

Innovation in ice cream manufacturing. Shaking a traditional dairy category. Available at: http://www.allfoodexperts.com/innovation-in-ice-cream-manufacturing-shaking-a-traditional-dairy-category/

Askew, K. VERU’s "shock-freezing" tech creates ice cream with "more taste, less calories". Available at: https://www.foodnavigator.com/Article/2017/10/06/VERU-s-shock-freezing-tech-creates-ice-cream-with-more-taste-less-calories

Pavlyuk, R., Pogarska, V., Kakadii, I., Pogarskiy, A., Stukonozhenko, T. (2017). Influence of the processes of steam-thermal cryogenic treatment and mechanolysis on biopolymers and biologically active substances in the course of obtaining health promoting nanoproducts. Eastern-European Journal of Enterprise Technologies, 6 (11 (90)), 41–47. doi: https://doi.org/10.15587/1729-4061.2017.117654

Pavlyuk, R., Pogarska, V., Timofeyeva, N., Bilenko, L., Stukonozhenko, T. (2016). Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 39–46. doi: https://doi.org/10.15587/1729-4061.2016.86968

Pavlyuk, R. Yu., Pohars'kiy, O. S., Kaplun, A. A., Losyeva, S. M. (2015). Developing the cryogenic freezing technology of chlorophyll-containing vegetables. Eastern-European Journal of Enterprise Technologies, 6 (10 (77)), 42–47. doi: https://doi.org/10.15587/1729-4061.2015.56111

Pavlyuk, R., Pogarska, V., Mikhaylov, V., Bessarab, O., Radchenko, L., Pogarskiy, A. et. al. (2018). Development of a new method of storage and maximum separation of chlorophils from chlorophylcontaining vegetables at reception of healthfull nanoproducts. EUREKA: Life Sciences, 2, 47–54. doi: https://doi.org/10.21303/2504-5695.2018.00616

Pogarska, V., Pavlyuk, R., Timofeyeva, N., Bilenko, L., Stukonozhenko, T. (2016). Elaboration of new method of deep processing of caro-tene-containing raw materials into nanoadditives with the use of cryogenic freezing and fine-dispersed grinding. EUREKA: Life Sciences, 6, 37–43. doi: https://doi.org/10.21303/2504-5695.2016.00251




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00805

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Raisa Pavlyuk, Viktoriya Pogarska, Vadym Pavlyuk, Aleksey Pogarskiy, Iuliia Kakadii, Tetyana Stukonozhenko, Oleksandr Telenkov

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)