Details of the project EPI

Innovative technology for the production of frozen vegetable products with probiotics as an opportunity to improve the profitability of beetroot production and the competitiveness of farms

01-04-2023 do 30-11-2024

1 603 647,58

EFRROW; national public funds

www.lodybeta40.pl

The main objective of the operation is to develop an innovative technology for the production of frozen vegetable products with the addition of probiotics as an opportunity to improve the profitability of beetroot production and the competitiveness of farms. The specific objectives concern: - development of a product line concept - production of new frozen vegetable products using non-assortment beets grown by the farmer, which can be used as a raw material for the production of food products. The goal is to develop new frozen dessert products that will be developed in probiotic variants, which has not been used so far. - development of an innovative technology for the production of frozen dessert sorbet products from beetroot, where the innovation will be obtaining beets from the farmer and subjecting them to the processing process at the manufacturer's consisting of washing with brushing, homogenization and pasteurization. - development of the concept and implementation of an

1) The use of beetroot of reduced commercial quality as a raw material base for the production of probiotic functional ice cream. 2) Development of a digital solution for monitoring the commercial quality of beet. 3) Development of an innovative, energy-saving system for freezing in flow mode.

The result of the operation will contribute to the protection of the natural environment through the development of non-assortment beetroots, which cannot be traded due to the loss of turgor. Such beets are therefore organic waste, difficult to manage, possible to be used only in feeding animals. Using them to produce frozen probiotic products by incorporating them into the food production cycle ensures the implementation of the objectives of the Sustainable Development Goals. Non-assortment beets with reduced commercial value (loss of firmness) can theoretically be used for fodder purposes. However, in order to use them in cattle fattening, appropriate grinding equipment is necessary, which increases the financial outlay. Due to the content of pectins, the decomposition of which takes place only in the final section of the digestive tract, monogastric animals use beetroot worse than ruminants. A lot of methane is released, and thermal energy losses are significant, which generates hig

The result of the operation has features that enable its adaptation to other purposes, which are not the subject of the operation. The result of the operation is the development of a recipe for innovative frozen products based on beetroot with the addition of probiotic yeast Saccharomyces boulardi. -The developed solution can also be implemented for other root vegetables. Loss of firmness of vegetables during their storage and - as a result - the impossibility of their further marketing is a fairly common problem. Using them in pre-processed form for the production of frozen products will be in line with the trends of functional and zero waste food. - The addition of the probiotic yeast Saccharomyces boulardi will also be able to be adapted to other products, ensuring that they increase their pro-health value. The selection of appropriate cryoprotectants, depending on the type of vegetables used (e.g. carrots) and bacteria (e.g. L. rhamnosus) or probiotic yeasts, can significantly in

The problem solved in the project concerns three aspects. First of all, the loss of firmness of vegetables during storage and the limited possibility of their sale is a common problem. Currently, it is not possible to use them, and the farmer is not able to predict the expiry date of vegetables of commercial quality. Therefore, the problem that will be solved directly concerns the limitations related to the distribution of beetroot after too long storage and the possibility of predicting the time in which these vegetables can be stored. On the other hand, the problem concerns freezing processes, which are burdened with high energy consumption. The need and the reason is the need to develop the direction of beet management, with reduced water content, in which the share of dry matter increased during storage and which are not suitable for trading. To facilitate the farmer's work, there was a need to develop a digital device to evaluate the suitability of beetroot for processing. The resulting product will gain new functional features resulting from the use of beetroot and the addition of probiotics. The implementation of the project will make it possible to set new directions for the development of root vegetables.

The subject of the operation concerns innovations not yet used in the territory of the Republic of Poland in the field of: 1) Development of the product line concept - production of new frozen vegetable products using non-assortment beets grown by the farmer, which can be used as a raw material for the production of food products. New frozen dessert products will be developed in probiotic variants, which has not been used so far. This innovation mainly concerns the use of probiotic yeast. 2) Development of an innovative technology for the production of frozen dessert sorbet products from beetroot, where the innovation will be obtaining beets from the farmer and subjecting them to the manufacturer's processing process consisting of washing with brushing, homogenization and pasteurization. Until now, the processing of beet intended for trade consisted of blanching the surface and removing the outer layer (skin) by rubbing the surface in an amount of about 20-30%. The new way of using wilted beetroot, firstly, prevents such a process, and secondly, it is not justified from a nutritional point of view (the outer part contains the most biologically active compounds). The beets will therefore be brushed and the skin left on. The beets will be homogenized and then pasteurized. Pasteurization is a necessary step to maintain the microbiological quality of ice cream. 3) Development of the concept and implementation of an innovative plate freezer, where a non-toxic liquid derived from potassium salt will be used as a coolant that may have direct contact with the food product. Such a solution has not been used in Poland so far. This result will constitute the operational group's know-how. 4) Develop an organizational innovation, which will be the procedure and organization of work at the Farmer's. In the project, thanks to the research, an algorithm for handling beets in the warehouse will be developed. A method of monitoring will be organized and ordered by

food quality / food processing and nutrition