Research and development of jelly-berry marmalade with natural polysaccharides based on spent syrup after osmotic dehydration
https://doi.org/10.20914/2310-1202-2019-4-77-82
Abstract
The expediency of using a hypertonic solution of sucrose 60% obtained as a result of osmotic dehydration of berry raw materials for the production of marmalade products is shown. As structure-forming agents, polysaccharides of natural origin were used: agar-agar, sodium alginate, and carrageenan. Organoleptic indicators were determined in the obtained samples of food systems: appearance, texture, taste and smell, structural-mechanical and physico-chemical characteristics of the obtained samples: water activity, jelly strength and melting point. As the results of the study showed, the strength of jelly marmalade ranged from 1390.62 (Sodium Alginate 650 CPS) to 25507.6 Pa (Agar-agar + Carraginan BF 30 Clear). The mass fraction of moisture in the samples ranged from 25.88 (Agar-agar + Sodium Alginate 650 CPS) to 39.10% (Agar-agar + Carraginan WR-78), water activity from 0.598 (Agar-agar + Sodium Alginate 650 CPS) up to 0.759 (Agar-agar + Carraginan BF 30 Clear). The introduced builders had a positive effect on the structure of the obtained samples and organoleptic quality indicators. All images had a pronounced strawberry aroma and taste without extraneous odors and smacks. The color of the obtained images had a red gamut from light red to dark brown. The expediency of using a hypertonic solution of sucrose after osmotic dehydration of berry raw materials in combination with natural polysaccharides in order to form a structural matrix of a food system of various strengths, namely for the production of marmalade products and thermostable filling for use in confectionery production, has been revealed.
About the Authors
L. V. Berketova
Plekhanov Russian University of Economics
Russian Federation
Cand. Sci. (Engin.), associate professor, restaurant business department, Stremyanny lane 36, Moscow, 117997, Russia
Russian Federation
Cand. Sci. (Engin.), associate professor, restaurant business department, Stremyanny lane 36, Moscow, 117997, Russia
N. A. Gribova
Plekhanov Russian University of Economics
Cand. Sci. (Engin.), associate professor, restaurant business department, Stremyanny lane 36, Moscow, 117997, Russia
Cand. Sci. (Engin.), associate professor, restaurant business department, Stremyanny lane 36, Moscow, 117997, Russia
L. G. Eliseeva
Plekhanov Russian University of Economics
Dr. Sci. (Engin.), professor, commodity science and commodity expertise department, Stremyanny lane 36, Moscow, 117997, Russia
Dr. Sci. (Engin.), professor, commodity science and commodity expertise department, Stremyanny lane 36, Moscow, 117997, Russia
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Review
For citations:
Berketova L.V., Gribova N.A., Eliseeva L.G. Research and development of jelly-berry marmalade with natural polysaccharides based on spent syrup after osmotic dehydration. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(4):77-82. (In Russ.) https://doi.org/10.20914/2310-1202-2019-4-77-82
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