The effect of plant- based raw materials on the functional and technological properties of vegetable casseroles

   Introduction. The use of rarely used plant materials in vegetable products allows to adjust the rheological characteristics and enrich them with minor nutrients.

   The goal of the research is to evaluate the influence of the properties of plant materials on the functional and technological characteristics of vegetable casseroles at all stages of the technological cycle. In the course of the research, the dependencies of the rheological properties of vegetables and fruits have been revealed, the synergism of their action has been revealed.

   The object and methods of the research. Using the potentiometric method with the Expert-001-3pH device for determining acidity a complex indicator was determined, that served as a criterion of chemical composition (moisture, acidity, sugar content, vitamins); the sugar content was studied by the refractometric method. Moisture content in vegetables and fruits was determined according to GOST 28561-90. The objects of the research were enriched vegetable casseroles.

   The results and discussion. With an increase in temperature, the casserole structure was formed, a decrease in moisture content was observed differentially depending on the type of raw materials included in the recipe. A directly proportional relationship was found between the reduction in chemical composition, moisture content, and shear stress of the finished product and the type of casserole. Maximum moisture loss and overall chemical composition were observed for both the control and experimental samples, with the largest deviations observed in the vegetable casserole. However, the activity of the species in all samples changed only slightly, reflecting a gradual increase in temperature in the processed vegetable masses. It was found that, in all samples, with increasing temperature, the static ultimate shear stress decreased from 1963 Pa to 1606 Pa, and the dynamic ultimate shear stress from 2365 Pa to 1892 Pa. To illustrate the experiments, comparative characteristics of the main nutrients in the fruit and vegetable additives used to determine the rheological properties of the enriched casserole have been presented.

   Conclusion. The obtained experimental data and relationships will be useful in selecting raw materials for the industrial production of enriched food systems based on vegetable structures. The identified functional and technological properties of the vegetable casseroles ensure the quality of the innovative product.

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