Fir Tree (Abies Sibirica) Greens Application in the Pumpkin's (Cucurbita) Windfall Vegetable Sauce Extraction Technology

Background: Vegetable sauce is a characteristic representative of a liquid seasoning for a main course or side dish. The optimally selected composition of the sauce components and the use of fir tree greens make it possible to expand the range of vegetarian fruit and vegetable seasoning sauces to the maximum.
Purpose: Evaluation of the possibilities of using fir tree greens in the production of vegetable sauce from fruit raw materials based on pumpkin and developing a technology for its use. The fruits of pumpkin (Cucurbita) variety "Vitaminnaya" and woody greens of Siberian fir (Abies sibirica) were used in the work.
Materials and methods: A tasting assessment of organoleptic characteristics was carried out. In experimental studies, methods for studying organoleptic, physico-chemical indicators of plant products were used. We studied the possibility of adding fir (needles) tree greens to pumpkin-based fruit puree. Fruit puree without fir needles was used as a control sample.
Results: It has been established that the introduction of fir needles into the base of vegetable raw materials in dried form changes the organoleptic characteristics of the samples, the flavor bouquet had a coniferous aftertaste and a change in the saturation of color characteristics depending on the amount of filler added. In the prototypes, 0.17%, 0.33% and 0.50% of fir tree greens were added from the mass of pumpkin fruit puree. As a result of the study, the relevance of creating products using fir (needles) tree greenery in modeling plant-based food systems has been proved. At the same time, the use of needles in the formulation affected the organoleptic and physico-chemical properties (tannins, extractives, heavy metals, flavonoids, etc.). An increase in the percentage of needles from 0.17% to 0.50% led to the appearance of a rich yellow-green color, pumpkin tart-sour taste and smell with a coniferous aftertaste. In this regard, the rational dose of powder application is determined in the amount of 0.17 and 0.33% by weight of pumpkin fruit puree. The introduction of needles contributes to an increase in the content of solids, fat, tannins, extractives, flavonoids in the sauce.
Conclusion: We believe that this line of research is relevant for the purpose of creating combined food systems in the form of plant-based sauces.

Key words: fir tree greens, needles, pumpkin fruits, fruit puree

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