Send article

Article information

Views: 6556

Title of article Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting
Authors

Nugmanov A., Astrakhan State Technical University , Astrakhan State Technical University

Hadjisimu P., KES College , KES College

Titova L., Astrakhan State Technical University , Astrakhan State Technical University

Aleksanyan I., Astrakhan State Technical University , Astrakhan State Technical University

Shamova M., The company «Art Life» , The company «Art Life»

Section: BIOTECHNOLOGY
Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-325-333
Annotation The analysis of modern concepts of the use of hydrocolloids for the stabilization of mashed products of plant origin in the freezing – storage – defrosting circle is given. The effect of hydrocolloids on the structure of vegetable purees using the example of xanthan gum, starch and inulin was studied. The most significant characteristics of the structure was identified and their descriptors were considered. Experimental data on the effect of hydrocolloids on the microstructure of vegetable purees was obtained. The expediency of using starch and xanthan gum in combination with inulin was shown. To create a viscous structure, modified starch with small granules that exhibit thermal stability in cold storage and further heat treatment were most suitable. Inulin was also not subject to changes during temperature treatments for the products with a pH higher than 3.5, but probably would not be widely used as a structurant for vegetable purees due to the weak expression of the structure-forming properties. The synergistic combinations of inulin and xanthan gum improved the organoleptic characteristics of the product, especially in cold storage. In addition, the ability of inulin to form a smooth structure in vegetable purée when enveloping the oral cavity was revealed, despite the fact that the initial product had a rather coarse fibrous consistency due to the plant origin of the ingredients. Thus, it is promising to use inulin in combination with thickeners to give the product prebiotic properties with the improved perception in consumers. The results of the studies confirm the possibility of storing vegetable purees at low temperatures for a long time without the deterioration of the structural and organoleptic properties resulting from the slowly occurring degradation processes of the individual components of the product at low temperatures, provided that the hydrocolloids under study are used.
Keywords Hydrocolloids, vegetable purees, frost, puree texture, inulinHydrocolloids, vegetable purees, frost, puree texture, inulin
Artice information Received May 25, 2018
Accepted July 19, 2018
Available online December 20, 2018
Imprint article Nugmanov A. Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting / Nugmanov A., Hadjisimu P., Titova L., Aleksanyan I., Shamova M. // Food and Raw Materialss, 2018, vol. 6, no. 2, pp. 325–333.
Download the full article
Bibliography
  • McKenna B.M. Texture in Food: Semi-Solid Foods. Woodhead Publishing Series in Food Science, Technology and Nutrition (Book 1). Cambridge, UK: Woodhead Publ., 2013. 448 p.
  • Phillips G.O. and Williams P.A. Нandbook of hydrocolloids. Woodhead Publishing in Food Science, Technology and Nutrition. Cambridge, UK: Woodhead Publ., 2009. 1003 р.
  • Bikaki N., Virginia G., and Tzia C. Effect of Addition of Cryoprotectants on Frozen/Thawed Mashed Potatoes Flavor by Sensory Evaluation. Nutrition, Functional and Sensory Properties of Foods, 2013, рp. 124–128. DOI: https://doi.org/10.1039/9781849737685-00124.
  • Alvarez M.D., Fernández C., Solas M.T., and Canet W. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants. Journal of Food Engineering, 2011, vol. 102, no. 1, pp. 66–76. DOI: http://doi.org/10.1016/j.jfoodeng.2010.08.006.
  • Jiménez M.J., Canet W., and Alvarez M.D. Sensory Description of Potato Puree Enriched with Individual Functional Ingredients and Their Blends. Journal of Texture Studies, 2013, vol. 44, no. 4, pp. 301–316. DOI: https://doi.org/10.1111/jtxs.12024.
  • Alvarez M.D., Fernández C., Olivares M.D., and Canet W. Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes. International Journal of Food Properties, 2012, vol. 15, no. 5, pp. 1022–1041. DOI: https://doi.org/10.1080/10942912.2010.512501.
  • Alvarez M.D., Fernández C., Olivares M.D., and Canet W. Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes. International Journal of Food Science & Technology, 2010, vol. 45, no. 10, pp. 2108–2118. DOI: https://doi.org/10.1111/j.1365-2621.2010.02382.x.
  • Puupponen-Pimiä R., Häkkinen S. T., Aarni M., et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 2003, vol. 83, no. 14, pp. 1389–1402. DOI: https://doi.org/10.1002/jsfa.1589.
  • Agudelo A., Varela P., Sanz T., and Fiszman S. Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model. Food Hydrocolloids, 2014, vol. 40, pp. 203–213. DOI: http://doi.org/10.1016/j.foodhyd.2014.02.020.
  • Srisuvor N., Chinprahast N., Prakitchaiwattana Ch., and Subhimaros S. Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée. Food Science and Technology, 2013, vol. 51, no. 1, pp. 30–36 DOI: http://doi.org/10.1016/j.lwt.2012.10.018.
  • Bourne M.C. Food Texture and Viscosity: Concept and Measurement. Florida: Academic Press, 2002. 416 p.
  • Piskaeva A.I., Dyshlyuk L.S., Sidorin Yu.Yu., Zhumaev Yu.V., and Prosekov A.Yu. Investigation of the influence of the cluster silver on microorganisms-destructors and bacteria Escherichia Coli. Foods and Raw Materials, 2013, vol. 2, no. 1, pp. 62–66.
  • Rosenthal A.J. Food Texture: Measurement and Perception. Gaithersburg Aspen: Springer, 1999. 312 p.
  • Maximo C.G., Singh J., Bi J., and Altan S. Statistical Methods in Food and Consumer Research 2nd edition. London, UK: Academic Press., 2008. 888 p.
  • Steventon A.J., Parkinson C.J., Fryer P.J., and Bottomley R.C. In Carter R.A. (ed) Rheology of Food, Pharmaceutical and Biological Materials with General Rheology. London: Elsevier Applied Science, 1990. 196 p.
  • Starch: Properties and Potential. Galliard T. (ed) Volume 13 of Critical Reports on Applied Chemistry. Chichester John Wily & Sons: 1987. 150 p.
  • Novoselova M.V. and Prosekov A.Yu. Technological options for the production of Lactoferrin. Foods and Raw Materials, 2016, vol. 4, no. 1, pp. 90–101. DOI: https://doi.org/10.21179/2308-4057-2016-1-90-101.
  • Gibson G.R., Probert H.M., Loo J.V., Rastall R.A., and Roberfroid M.B. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews, 2004, vol. 17, no. 2, pp. 259–275. DOI: https://doi.org/10.1079/NRR200479.
  • Valetas K.J., Rotstein E., and Singh P.R. Handbook of Food Engineering Practice. 1-st ed. New York: CRC Press., 1997. pр. 581–631.

Copyright © 2018, KemSU. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://jfrm.ru.

Founder, Publishing office, Editorial office:
Kemerovo State University,
kemsu.ru

Chief editor of the network edition:
Aleksandr Prosekov
The certificate of registration is EL № FS 77 - 72619 of 04.04.2018

Contacts:
650056, Russia, Kemerovo, Street Krasnaya, 6, room 1432g
tel.: +7 (3842) 58-81-19
e-mail: fjournal@mail.ru