Authors

Technology for the production of a functional urbech using by-products from fruit and berry processing

DOI: 10.17586/1606‑4313‑2026‑25‑3-69-77
UDC 543.554, 634, 664.8

Technology for the production of a functional urbech using by-products from fruit and berry processing

Korchemkina Elena Yu., Shamilov Shamil A., Timakova Roza T.

For citation: Korchemkina E. Yu., Shamilov S. A., Timakova R. T. Technology for the production of a functional urbech using byproducts from fruit and berry processing. Journal of International Academy of Refrigeration. 2026. No 3. p. 69-77. DOI: 10.17586/1606‑4313‑2026‑25‑3-69-77

Abstract
This paper presents the results of developing a technology for enriched urbechs using powders from secondary fruit and berry raw materials, using sea buckthorn pomace as an example. The optimal drying mode for the pomace was experimentally substantiated: a temperature of 45–50 °C for no more than 12 hours, ensuring a final moisture content of 8.5–11% and the preservation of ascorbic acid at a level of at least 70% of the initial value in the tested sample. This gentle mode minimizes the loss of thermolabile biologically active compounds. The structural and mechanical properties of the obtained urbechs were studied: a direct correlation of viscosity with pomace concentration and an inverse correlation with different temperature thresholds of 5 °C, 18 °C, and 36 °C were established, with the most pronounced thixotropic changes recorded at 36 °C, which is important for predicting consumer properties. It was found that the addition of powders increases the yield stress and plasticity of the product; as the concentration of the added additive increases, the urbech becomes thicker. It was shown that the sample with 5% sea buckthorn pomace exhibits the best organoleptic characteristics (4.7±0.2 points). The addition of sea buckthorn pomace powder helps reduce the peroxide and acid values during 120 days of storage, which is attributed to the high content of natural antioxidants (tocopherols and phenolic acids) in the studied raw material. The microbiological indicators of all samples comply with the requirements of TR CU 021/2011.

Keywords: secondary fruit and berry raw materials, sea buckthorn pomace, red rowan pomace, Siberian pine nut, urbech, rheology, viscosity, flowability, plasticity, structural and mechanical indicators, ascorbic acid.

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