OPTIMIZATION OF THE RECIPE FOR THE PRODUCTION OF DRIED FIRST COURSES (UKRAINIAN BORSCHT)

Abstract

In the context of today's dynamic pace of life, the rising demand for convenience foods, and the specific requirements of the national security sector, the production of dehydrated food concentrates is gaining strategic importance. Ukrainian borscht holds a unique position in the national diet-not merely as a dish, but as a complex multicomponent product with high biological value. However, traditional drying methods often lead to significant vitamin loss, degradation of pigments (specifically beetroot betanin), and diminished organoleptic properties upon reconstitution. Current technologies for dry borscht mixes frequently face challenges such as prolonged preparation times and a failure to replicate the authentic flavor and aroma profile. Furthermore, optimizing the nutrient composition to meet physiological needs under extreme conditions remains a critical challenge for food technologists. Improving the formulation involves implementing innovative raw material processing techniques, the most promising of which is the combination of freeze-drying (lyophilization) for the meat base and beetroot with infrared dehydration for the vegetable group. This approach preserves the porous cellular structure, which is essential for instantaneous hydration. The fractional composition is optimized by transitioning from traditional julienne cuts to micro-cubes or thin flakes. This geometry maximizes the specific surface area for water diffusion, allowing the vegetables to «absorb» moisture within minutes, eliminating the need for lengthy boiling. The preparation method regulates the release of volatile compounds, creating a rich sensory experience. Simultaneously, maintaining the natural texture of the vegetable ingredients is crucial for the dish's visual identity, ensuring it meets consumer expectations for quality and palatability. This results in a «programmed» ingredient structure: they remain sufficiently resilient to prevent crumbling during transport, yet instantly absorb boiling water to restore the dish's authentic appearance, texture, and vibrant color. Such a comprehensive modernization of the technological process guarantees the creation of a complete nutritional solution for consumers in any environment.