Technology for preparing fruit and vegetable desserts for baby food

. To expand the range of desserts for school meals, hypoallergenic fruits and vegetables were used in our study. Zucchini, green apple and white currant as the main ingredients of sorbet were selected taking into account the recommendations of a non-specific hypoallergenic diet. Purpose of the work: to study the organoleptic characteristics of a new fruit and vegetable dessert. Objectives: to consider the organoleptic characteristics of products. The study of organoleptic indicators was carried out in accordance with GOST 31986-2012. Test batches of the dessert were carried out at the Volgograd State Agrarian University at the Department of Processing and Food Production Technologies. In terms of organoleptic indicators, the new product met all technical requirements. The appearance of sorbet, a single-layer dessert in the form of a ball without glaze, decorated with mint greens. The consistency is dense. The taste is clean, characteristic of apple and currant, without any foreign tastes or odors. The color is light green, uniform throughout the mass. The product sample meets the requirements of GOST R 55624-2013 “Whipped frozen fruit, vegetable and fruit-vegetable desserts. Technical conditions".


Introduction
Culinary experts call dessert a dish served after the main menu.The modern nutrition system allows you to include dessert in any meal during the day.Today, the range of desserts is represented by dozens of items.
However, nutritionists note that traditional desserts are rich in sugars and fats.Often, the delicacy has a dough base and a creamy component based on butter, cream, condensed milk, with the addition of chocolate, nuts and sugar [1].
Sweet foods stimulate the production of serotonin, which, together with endorphin, is the hormone of happiness.Therefore, during periods of psychological discomfort and depression, a person's need for sweets sharply increases.
Eating a sweet dish is the illusion of a solved problem, and a complex problemphysical and emotional.This psychological state causes a need for desserts in children due to their psychological immaturity [2][3].
The topic of children's desserts is relevant, since many children prefer to eat sweets during several daily meals and during snacks.Various types of sweets are not always good for children's health.
Today, on store shelves and on the menus of numerous catering establishments, a variety of desserts are presented, taking into account the physiological norms of children of various age groups.
Products based on natural fruits and vegetables have beneficial properties for the development of a child's body [4][5].
In children from a young age, allergic diseases begin with the appearance of symptoms to food products, in particular to fruits and berries.This is explained by the age-related characteristics of the structure and functioning of the child's digestive system, as well as the characteristics of his immunity and the still unformed intestinal microflora.Any food product can be an allergen.
For young, middle-aged and teenage children, the most significant allergens among fruits are citrus fruits -up to 40%, other fruits and vegetables -20% each.
According to pediatricians, a common cause of allergies in children are exotic fruits, which are imported into our country from tropical and subtropical regions [6][7].
To deliver them safely, the fruits are often picked unripe and treated with special substances to prevent spoilage during transportation.
Diphenyl, potassium metabisulfite, methyl bromide, paraffin, wax and sorbic acid are used to process fruits and berries.
According to the technologies used for preserving fruit and vegetable raw materials, unripe fruits are artificially ripened upon arrival in Russia.Tropical fruits are placed in chambers and treated with "banana gas".At a temperature of 18°C and maximum humidity, a mixture of nitrogen and ethylene is introduced into the chamber [8][9].
Seasonal vegetables and fruits are considered the most beneficial for children's health.
Considering that the favorite treat of middle-aged and teenage children is ice cream, the current solution is to develop a recipe for fruit and vegetable sorbet.
Modern fruit and vegetable sorbet is a healthy and tasty dessert made from fruit and vegetable juice or puree, sweetened with sugar, honey or syrup.After mixing the products, the sorbet is frozen using a freezer.Ready-to-drink sorbet has a light, airy texture.This dessert is produced by food industry enterprises and is one of the items on the children's menu of a restaurant or cafe [10][11].

Materials and methods
Purpose of the work: to study the organoleptic characteristics of a dessert based on zucchini, green apple and white currant.
Objectives: to consider organoleptic indicators based on zucchini, green apple and white currant.
The assessment of organoleptic indicators was carried out in accordance with GOST 5897-90 Confectionery products.
Methods for determining organoleptic quality indicators, sizes, net weight and components On the basis of the Federal State Budgetary Educational Institution of Higher Education Volgograd State Agrarian University, a trial batch of dessert was produced using zucchini, green apple and white currant.
Object of study: dessert sorbet based on zucchini, green apple and white currant.

Results
The basis for the development of the new dessert is the recipe for fruit sorbet based on fresh cherries.The list of raw materials for preparing sorbet according to the traditional recipe (control sample) is presented in Table 1.

Discussion
The technological process for preparing a control sample of sorbet consists of several stages.Selected and washed fresh cherries are poured with water and boiled for 5-10 minutes.Then the broth is drained, the cherries are wiped, after removing the seeds.Sugar is added to the broth, combined with pureed fruits, brought to a boil and cooled.The resulting mixture is placed in the freezer container for 60 minutes at a temperature of -25ºC.
In the process of studying the organoleptic and physicochemical parameters of local fruit and vegetable products, zucchini, apples, and white currants were included in the recipe for a prototype sorbet.Zucchini, green apples, and white currants top the list of hypoallergenic products for baby food.
Zucchini is a hypoallergenic, low-sugar vegetable, high in pectin and a source of vitamins B, E, PP, H, A, C, potassium, phosphorus, calcium, iron and magnesium.The content of the above vitamins is low, but due to the minimal heat treatment of young zucchini, the beneficial substances are practically not destroyed.
Fresh green apple varieties cultivated in the Volgograd region are characterized by low allergenic properties and good tolerance.Fruits are rich in vitamins B and C, contain organic acids, enzymes and important trace elements potassium, copper, zinc, iron.
White currant varieties are rich in antioxidants, B vitamins and phytosterols.The list of raw materials for preparing a prototype sorbet is presented in Table 3.The technological process for preparing a prototype sorbet includes obtaining puree from zucchini, fresh green apples and white currants.A syrup is prepared using cane sugar and water.The resulting puree and sugar syrup are thoroughly churned and subjected to heat treatment.The mass is heated and cooked for 7-10 minutes.The mixture is cooled in a blast freezing chamber to 20 ºС and placed in a freezer bowl for 60 minutes at a temperature of -25 ºС.
After preparation, the sorbet is packaged in plastic containers and placed in the freezer.The shelf life of sorbet is 180 days, at a temperature of -18 ºС -20 ºС.When serving, it is recommended to increase the temperature of the sorbet, ideally to -12°C.
Table 4 shows the recipe for a prototype sorbet.Sorbet is served in the form of balls on an elongated bowl, decorated with mint leaves.The organoleptic characteristics of the control and experimental samples comply with the requirements of GOST R 55624-2013 "Whipped frozen fruit, vegetable and fruitvegetable desserts.Technical conditions".The establishment of quality criteria for desserts was carried out by a group of tasters in accordance with GOST 31986-2012.
The results of the organoleptic evaluation are presented in Table 6.
Table 6.Organoleptic evaluation of sorbet samples.The overall quality rating of the analyzed desserts was calculated as the arithmetic mean of the ratings of all tasters who took part in the evaluation, accurate to the first decimal place.

Conclusion
Based on the results of establishing quality criteria for the control and prototype samples, the score was 5.0 points, which corresponds to dishes (products, semi-finished products) without flaws.The organoleptic characteristics of the samples strictly comply with the requirements of regulatory and technical documents, which is important for products recommended for children.
Thus, it can be argued that the use of zucchini, green apples and white currants in the sorbet recipe does not reduce the quality criteria for the dessert recommended for the children's menu for children over three years of age.

Table 1 .
List of raw materials for preparing sorbet according to traditional recipes.

Table 2
shows the recipe for the control sample.

Table 3 .
List of raw materials for preparing sorbet according to traditional recipes.