Research and development of jelly-berry marmalade with natural polysaccharides based on spent syrup after osmotic dehydration

• Main Authors: L. V. Berketova, N. A. Gribova, L. G. Eliseeva
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020-02-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: food matrix, polysaccharides, hypertonic solution of sucrose, water activity, jelly strength, organoleptic characteristics
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2362
• ISSN: 2226-910X; 2310-1202

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.