Formation of rheological characteristics of vegetable and fruit smoothies to ensure their quality

Abstract

Abstract The rheological feature of vegetable-fruit smoothies is a non-stratified, partially heterogeneous texture that fits seamlessly into the concept of a smoothie as a healthy food drink with minimal heat treatment, containing a large number of biologically active substances, primarily vitamins, provitamins, polyphenol substances, as well as dietary fiber - the so-called “superfood”, the effectiveness of which has been proven in vitro. At the same time, the stability of such drinks is a serious technological problem requiring new approaches to the solution. The aim of the study was to study the possibility of using the amylolytic enzyme preparation Termamil 2XL to achieve the stability of the rheological characteristics of the pumpkin-sea buckthorn smoothie, which together provide a stable texture of the drink. It is shown that the use of coarse pumpkin pulp does not allow to achieve the desired result in terms of stable rheological characteristics, since the smoothing separation begins almost immediately after preparation. The possibility of using enzymatic hydrolysis of pumpkin starch, which causes a stable framework due to starch grains in tissue cells, has been established to stabilize the rheological properties of fruit and vegetable smoothies and increase the consumer characteristics of the drink. It is proved that the use of the enzyme preparation Termamil 2XL in a dosage of 0.04% and a treatment time of 60 minutes leads to the production of a stable pseudoplastic fluid with a homogeneous structure and a maximum separation of the liquid phase not exceeding 3% within 24 hours.