Innovative technology for manufacturing semi-finished confectionery from vegetable raw materials combining two types of cavitation effects

M. A. Pesterev¹, M. A. Taleisnik¹, L. M. Aksenova², A. N. Petrov³, O. S. Rudenko¹, N. B. Kondratiev¹, L. K. Patsyuk^3
1All-Russian Research Institute of the Confectionery Industry, branch of the V. M. Gorbatov Federal Research Center for Food Systems of the RAS, ul. Elektrozavodskaya, 20, str. 3, Moskva, 107023, Russian Federation
²V. M. Gorbatov Federal Scientific Center for Food Systems of the Russian Academy of Sciences, ul. Talalikhina, 26, Moskva, 109316, Russian Federation
³All-Russian Research Institute of Conservation Technology, branch of the V. M. Gorbatov Federal Research Center for Food Systems of the RAS, ul. Shkol’naya, 78, g. Vidnoe, Moskovskaya obl., 142703

Abstract. Confectionery made with fresh vegetables and fruits is considered healthy. This opinion actualizes the production of such semi-finished products with minimal thermal exposure since it allows preserving native micronutrients. Our study aimed to develop innovative technology for manufacturing vegetable confectionery semi-finished products with modified properties by combining hydrodynamic and acoustic cavitations. Being one of the most important sources of natural vitamins, minerals, and dietary fibre, carrot is a widespread raw material in Russia. Therefore, it was chosen as the study object. The developed technology for the production of a confectionery semi-finished product with preliminary fractionation of carrots into juice and pulp provided high preservation of native vitamins and minerals. After fractionation, the mass fraction of beta-carotene and magnesium in carrot juice increased by 33.5% and 42.1%, respectively, in comparison with solid carrots. Mixing fractionation products with granulated sugar and mechanical exposure of the resulting mass for 15–20 minutes ensured swelling and softening of the pulp. Cavitation treatment for 6 min. reduced the size of pulp fibres in vegetable raw materials of the confectionery semi-finished product from 500–1000 um to 50–200 um. The amount of free amino acids increased by almost 16%; the amount of ketones increased by 21%; the amount of aldehydes increased by 32%. After cavitation, the content of fumaric acid in the semi-finished product was 4.4% of the total amount of chemical compounds that determine the organoleptic characteristics of the final semi-finished product.

Keywords: cavitation treatment; confectionery semi-finished product; intensity of cavitation impact; processing of vegetables.

Author Details: M. A. Pesterev, junior research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); M. A. Taleisnik, Cand. Sc. (Tech.), leading research fellow (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L. M. Aksenova, member of the RAS, D. Sc. (Tech.), head of research group (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. N. Petrov, member of the RAS, D. Sc. (Tech.), director; O. S. Rudenko, Cand. Sc. (Tech.), deputy director (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N. B. Kondratiev, D. Sc. (Tech.), chief research fellow (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L. K. Patsyuk, leading research fellow.

For citation: Pesterev MA, Taleisnik MA, Aksenova LM, et al. [Innovative technology for manufacturing semi-finished confectionery from vegetable raw materials combining two types of cavitation effects] Dostizheniya nauki i tekhniki APK. 2021;35(11):59-63. Russian. doi: 10.53859/02352451_2021_35_11_59.