Study of structure-forming agents and development of jelly marmalade based on a spent osmotic agent
https://doi.org/10.20914/2310-1202-2021-3-98-105
Abstract
The scientific article is devoted to the study of various structure-forming agents (agar-agar, pectin, modified starch) to identify the best structure of marmalade, developed a technological scheme, a recipe for jelly marmalade based on a spent osmotic agent after osmosis of strawberries, raspberries, black currants. After osmotic dehydration of berries, fruits, fruits, a sufficient amount of enriched osmotic agent remains. This agent (syrup) refers to raw materials and has a high nutritional value that can be used as a substitute for granulated sugar and invert syrup. Structural-mechanical, physico-chemical and organoleptic quality indicators were studied in marmalade products with different structure-forming agents. According to organoleptic indicators, the studied marmalades had a pronounced aroma and taste, without extraneous odors and tastes, the color of all marmalades had a red range from light red to dark brown. It was found that marmalade prepared on agar-agar had the densest structure, had a low penetration number (20.2) and the jelly strength of marmalade was 12039.29 Pa. In the developed jelly marmalade based on the spent osmotic agent, nutritional value, physico-chemical, organoleptic safety quality indicators were studied. According to the results obtained in the developed jelly marmalades, the content of mono – and disaccharides decreased by 17.1–18.8%, the total acidity increased by 1.2 times, the water activity index decreased by 12.6–14.3%. Marmalades prepared with used osmotic agents after osmosis of berries are enriched with vitamin C (11.38–81.44 mg / 100 g), potassium 9.3–19.8 times, calcium 5.3–6.7 times, iron 1.4–2.0 times. As a result, it was found that the use of these structure-forming agents in combination with spent osmotic agents is possible for the preparation of marmalade products, since they have a positive effect on the structure of the samples obtained and on organoleptic quality indicators.
Keywords
osmotic agent, syrup, berries, polysaccharides, organoleptic evaluation, physico-chemical parameters
УДК: 664.856.11.721; 44.149
About the Authors
N. A. Gribova
Plekhanov Russian Economic University
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, restaurant business department, Stremyanniy lane, 36, Moscow, 117997, Russia
L. G. Eliseevа
Plekhanov Russian Economic University
Dr. Sci. (Engin.), professor, commodity and commodity expertise department, Stremyanniy lane, 36, Moscow, 117997, Russia
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Review
For citations:
Gribova N.A., Eliseevа L.G. Study of structure-forming agents and development of jelly marmalade based on a spent osmotic agent. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(3):98-105. (In Russ.) https://doi.org/10.20914/2310-1202-2021-3-98-105
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