DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP

• Main Authors: Levchuk T.V., Chesnokova N.Yu., Levochkina L.V., Ganzyuk M.A.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2017-06-01
• Series: Техника и технология пищевых производств
• Subjects: manchurian walnut; extracts of manchurian walnut pericarp; milky and consumer stages of maturity; agar-agar; marmalade
• Online Access: http://fptt.ru/stories/archive/45/7.pdf
• ISSN: 2074-9414; 2313-1748

The article considers the possibility of using the extract of Manchurian walnut pericarp as a dye, a preservative, and a source of biologically active substances in the production of marmalade. The content of biologically active substances and antioxidant activity of extracts of Manchurian walnut pericarp extracted at the temperature of 100 °C for 5 min have been determined. It has been shown that the pericarp extract of Manchurian walnut of milky stage has the highest content of rutin, yuglon and quercentin which amounts to 54.7 mg/100 g, 76.3 mg/100 g, 11.2 mg/100 g, respectively. It has been established that the antioxidant activity of the extracts depends on the stage of Manchurian walnut maturity. The pericarp extract of Manchurian walnut of milky stage of maturity has the highest antioxidant activity. The recipes of jelly marmalade with the use of water extract of pericarp of Manchurian walnut of milky and consumer stages of maturity have been developed. Organoleptic characteristics of the samples of marmalade and the content of biologically active substances, and their antioxidant activity have been defined. Marmalade containing 5% of pericarp extract of Manchurian walnut of milky stage has the best organoleptic indices, as well as the highest values of antioxidant activity and bioactive substances. The extract gives a pleasant yellow-brown color and rich sweet-sour taste to marmalade. In addition, the introduction of the extract of Manchurian walnut pericarp into the marmalade formulation has a positive effect on physico-chemical and microbiological quality indices of the finished products.