Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.245986

Keywords:

fruit-and-jelly marmalade, fruit-and-berry paste, structural and mechanical properties, physiologically functional components, quality indicators, gelation

Abstract

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %.

It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control.

The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %.

In addition, gentle concentration modes improve the process of paste making

Author Biographies

Olga Samokhvalova, State Biotechnological University

PhD, Professor

Department of Technology of Grain Products and Confectionery

Kateryna Kasabova, State Biotechnological University

PhD, Associate Professor

Department of Technology of Grain Products and Confectionery

Nataliа Shmatchenko, State Biotechnological University

PhD, Associate Professor

Department of Technology of Grain Products and Confectionery

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering and Food Production

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering and Food Production

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Published

2021-12-09

How to Cite

Samokhvalova, O., Kasabova, K., Shmatchenko, N., Zagorulko, A., & Zahorulko, A. (2021). Improving the marmalade technology by adding a multicomponent fruit-and-berry paste. Eastern-European Journal of Enterprise Technologies, 6(11 (114), 6–14. https://doi.org/10.15587/1729-4061.2021.245986

Issue

Section

Technology and Equipment of Food Production