STUDY OF MAIN QUALITY AND SAFETY PARAMETERS OF STRUCTURED OLIVES AND THEIR CHANGE UNDER THE INFLUENCE OF TECHNOLOGICAL FACTORS

Olga Tishchenko, Nataliya Grynchenko, Galina Stepankova, Pavel Pyvovarov

Abstract


Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods allows to get food products with a new commodity and consumption form.

There were studied technological aspects of producing structured food products of a round form on the example of the structured olive technology. Experimental studies and practical achievements in structuring (capsulation) allowed to create a product-analogue with quality and safety parameters, maximally approximated to the natural product. Principles of extruding formation with the synchronous combination of principles of external gel-creation allow to get a three-phase structure of a product (skin, internal content, filler), high organoleptic indices and target food value. At the same time the developed technology allows to involve in the technological process low-value parts of an olive-fruit and raw materials with decreased commodity-technological properties. In its turn, it allows to increase profitability indices and economic capacity of the new technology.


Keywords


structured olive; extruding formation; thermotropic-ionotropic gel-creation; modified gels

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DOI: http://dx.doi.org/10.21303/2504-5695.2019.00953

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