Cavitation as an Alternative Method of Physical Action to Improve the Flavor Profile of Confectionery Semi-Finished Products

Introduction: Changing consumer preferences towards healthy eating and choosing confectionery products for quick snacks are stimulating the development of the healthy confectionery segment. Products based on vegetable raw materials, rich in pectins, vitamins, minerals, and dietary fibers, are gaining popularity in the confectionery industry. Modern trends in the food industry aim to produce food products that preserve native properties with minimal heat treatment, employing alternative technologies such as high pressure, pulsed electricity, magnetic fields, ultraviolet light, or acoustic energy.

Purpose: to determine the changes in the organoleptic parameters of a semi-finished confectionery product based on pumpkin puree under cavitation conditions to increase the flavor profile.

Materials and Methods: Objects of research: samples of pumpkin puree of industrial production, confectionery semi-finished products prepared in laboratory conditions by mixing pumpkin puree and sugar/invert syrup in the ratio 50:50. Cavitation treatment was carried out on the ultrasonic unit "Syrinx 250K", organoleptic evaluation was carried out by the tasting committee and on the device "Electronic nose" "VOCmeter", dispersibility was determined on the laser diffractometer "Beckman Coulter".

Results: After cavitation treatment with duration of 10 minutes the content of aromatic substances increased: low-molecular nitrogen-containing compounds - by 24,2%, free amino acids - 41,4%, ketones - 32%, at further treatment the content of aromatic substances decreases. The distribution of particles in pumpkin puree was characterized by the fact that the bulk of particles had a size of 50.2-153.8 μm, and particles with a size of 7-38 μm were less than 10%. The study of dispersibility of pumpkin semifinished products showed that particles with the size of 153.8 microns and more are destroyed during cavitation action.

Conclusion: The optimal duration of ultrasound exposure to confectionery semi-finished products is 10 minutes. The prospect of determination of markers of aromatic compounds for use of multisensor systems for identification of natural fruit and vegetable components in confectionery products has been revealed.

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