Uman National University | today: 05/31/2026
| Author(s) |
Белова І. М., , , Стадник І. Я., , , |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2026 | issue | Issue 108 part 1 |
| pages | 339-351 | index UDK | 664.854:664.8.037.5:664.292 | DOI | 10.32782/2415-8240-2026-108-1-339-351 (Link) |
| Abstract | Fruit-vegetable pastila is a promising intermediate-moisture craft product whose quality is formed by the interaction of formulation composition, pectin structure formation, acidity, water activity and drying mode. For this product, the key technological task is to balance moisture removal, sensory acceptability and retention of biologically active compounds. The purpose of the article is to substantiate the recipe composition and convective drying conditions of craft fruit-vegetable pastila based on apple, pumpkin and berry purees. The study is designed as technological modelling based on contemporary international scientific publications in food technology, formulation design principles, factor planning, normalization of partial desirability functions and multicriteria optimization. The optimization factors are pumpkin puree share, berry puree share, drying temperature and layer thickness. A formulation model is substantiated in which apple puree acts as a pectin-containing structural base, pumpkin puree as a source of carotenoids and dietary fibre, and berry puree as a source of organic acids, anthocyanins and phenolic compounds. Based on multicriteria analysis, the ratio of apple, pumpkin and berry purees (55:30:15) is identified as the most substantiated model solution for further experimental validation, with convective drying at 60 °C and a layer thickness of 4 mm. This mode is considered a rational model solution reflecting a compromise between moisture removal rate, retention of bioactive compounds and formation of an elastic structure. The scientific novelty lies in an integrated optimization model combining formulation and process factors with biological value and technological stability criteria. | ||
| Key words | fruit-vegetable pastila, fruit leather, apple puree, pumpkin puree, berry puree, drying, water activity, vitamin C, polyphenols, optimization, food technology | ||