Study and influence of plant polysaccharides for fruit confectionery products based on second-ary resources of canning production
| Autor: | L. V. Berketova, N. A. Gribova |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Water activity
Geography Planning and Development Organoleptic Management Monitoring Policy and Law Raw material Polysaccharide Food processing and manufacture 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Food science Aroma chemistry.chemical_classification 0303 health sciences Guar gum biology 030306 microbiology 04 agricultural and veterinary sciences TP368-456 biology.organism_classification Maltodextrin 040401 food science chemistry polysaccharides food matrix sucrose solution melting point water activity organoleptic parameters Xanthan gum medicine.drug |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 147-151 (2021) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2020-4-147-151 |
| Popis: | The possibility of making jam and thermostable filling based on a 60% sucrose solution obtained after berry raw materials osmosis is shown in the article. Vegetable polysaccharides were used as a gelling agent: Guar Gum, Pregeflo MI 20A, Maltodextrin, Xanthan Gum, and Genupectin DC-200-B. In the samples obtained, qualitative organoleptic indicators were determined in appearance, consistency, taste and smell, as well as physicochemical characteristics: moisture mass fraction, samples melting temperature and water activity. As a result of the research, it was revealed that the temperature of the beginning of the samples melting varied from 37.4 °C (Pregeflo MI 20A) to 90.3 °C (Maltodextrin + Xanthan Gum), and at the end of melting it was from 40.0 ° C (Pregeflo MI 20A) to 94.6 ° C (Maltodextrin + Xanthan Gum), water activity - from 0.609 to 0.769 and the moisture mass fraction of the samples ranged from 28.2% (Maltodextrin) to 58.6% (Pregeflo MI 20A). The introduced plant raw materials polysaccharides (structure-forming agents) had a positive effect on the organoleptic quality indicators and the structure of the samples obtained. In terms of organoleptic parameters, the samples obtained had a pronounced strawberry taste and aroma, color from red-pink to dark burgundy with a brown tint, there was no foreign taste and smell. The obtained results of the study demonstrated the feasibility of application of plant polysaccharides and spent syrup after berries osmosis for the manufacture of fruit confectionery products with further use in confectionery production and increasing of these products biological value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|