CHAENOMELES AS A MULTIFUNCTIONAL ADDITIVE IN FOOD PRODUCTION TECHNOLOGY
Abstract
The article is devoted to studying the quality indicators of chaenomeles fruits and their processing products (juice, puree) to justify the multifunctionality of the additives in the food production technology. The prospects and effectiveness of the use of chaenomeles processing products (juice, puree, extract) as natural ingredients, which are characterized by potentially high physicochemical properties due to the unique biochemical composition of chaenomeles fruits, in food technology, are analyzed, which confirms the relevance and perspective of these studies for scientists and their practical application at processing enterprises of the industry and in restaurants. The article's purpose is to justify the possibility of using homeless processing products as a multifunctional additive in the technologies of marinades, seafood, meat semi-finished products, flour, and confectionery products. It has been confirmed that the products of chaenomeles processing (juice, puree) contain a high content of phenolic substances, organic acids, pectin, L-ascorbic acid, and carotene. It was established that the high content of organic acids, particularly malic acids, in the composition of chaenomeles and its processing products, makes it possible to use them as a natural acidity regulator in food recipes. Studies have proven the effectiveness of using chaenomeles juice in marinades, seafood, meat semi-finished products, and during the pre-treatment of raw materials (mushrooms, Jerusalem artichokes, bananas), where the complex of its enzyme system is active, to prevent darkening of raw materials during processing. The possibility of using chaenomeles processing products in the technology of confectionery products with gel-forming properties (panna cotta, mousse), in the technology of flour products to increase the biological value of products and extend the shelf life of products, and prevent aging processes has been proven. Using the fruits of chaenomeles processing in food production technology positively affects their organoleptic, structural, and mechanical indicators and increases their biological value.
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