Uman National University | today: 12/25/2025
| Author(s) |
Tokar A.Yu., , , Uman National University of Horticulture Vasilishyna E.V., , , Руда В. О., , , Voysechovskiy V. I., Candidate of Agricultural Sciences, , National Agriculture University of Ukraine |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 274-285 | index UDK | 641.5:635.621:631.361.8 | DOI | 10.32782/2415-8240-2025-107-1-274-285 (Link) |
| Abstract | Zucchiniis an early-maturing crop that is not particularly demanding in terms of climatic conditions. Its fruits have a rich biochemical composition and are low incalories, which makes them particularly appealing. Zucchini fruitsare used in the preparation of many dishes. In restaurants, they are used to make caviar, stuffed with vegetables, and fried as pancakes. The loss of zucchini during the preparation of pancakes according to known recipes is 20 to 32.9%, and for the preparation of juices, 29.2 to 34.4%. With the comprehensive use of zucchini fruitsfor making pancakes and apple-zucchini juices, raw material losses can bereduced by at least 8%. To do this, the zucchini must be ground in a meat grinderwith a 3 mm grid and pressed to separate it into a thick fraction (65%) and juice (33%).The thick mass is used for pancakes, and the juice is used to make apple and zucchini juice (70:30). The new dishes have high taste qualities, an organoleptic rating of 4.4–4.8 points, and deserve to be widely introduced in restaurants. The use of modern electromechanical kitchen equipment makes it possible to mechanizea number of technological operations and reduce the proportion of manual labor. As a result of the conducted studies, it was found that the fruits of the zucchini variety Hrybovsky-37, grown under the conditions of the Central Forest-Steppe of Ukraine, contain 4.0–4.2% dry soluble substances and 2.2–2.4% sugars, while the variety Zolotynka contains 4.1–4.5% and 2.2–2.8%, respectively. The content of titratable acids in the fruits of both varieties is less than 0.1%. Simultaneous preparation of pancakes and blended juices from zucchini fruits is expedient, as it allows reducing the consumption of the main raw material by at least 8%. Zucchini pancakes and apple–zucchini juices have high taste qualities, with an organoleptic rating of 4.4–4.8 points, and deserve to be widely introduced in restaurant establishments. For homemakers preparing pancakes, it is recommended not to grate the zucchini or salt the mixture, but to grind the fruits in a meat grinder with a 3 mm grid, separate the ground mass into a thick fraction and juice, and use the fresh zucchini juice either directly or mixed with fruit juice to taste | ||
| Key words | zucchini, pancakes, juices, electromechanical equipment | ||