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

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.