Quality adjustment for jelly marmalade of a modified carbohydrate structure

Authors

  • Katerina Iorgachova Odessa national academy of food technologies Kanatnaia St. 112, Odessa, Ukraine 65039, Ukraine
  • Karine Avetisian Odessa national academy of food technologies 112 Kanatnaya str., Odessa, Ukraine 65039, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2016.65768

Keywords:

double-layer marmalade, agar, pectin, starch syrups, fructose, polydextrose, pH scale, acid, strength, quality indicators

Abstract

The study explores changes in the structural and organoleptic properties of marmalade jelly with different amounts of acid. The research findings make it advisable to reduce the recipe amount of acid by 25 % for agar-based marmalade with 50 %-substitution of syrup IG-60 for sugar, glucose, and maltodextrin. Products with improved organoleptic properties were obtained from samples that were based on using syrup and polydextrose instead of glucose, maltodextrin and 75 % to 100 % of sugar as well as 50 % of the recipe amount of acid. The carbohydrate structure of pectin-based marmalade masses has determined expediency of reducing the recipe amount of acid by 8 % ... 20 %. Besides, we studied physicochemical, structural and mechanical as well as organoleptic indicators of quality of double-layer marmalade in which starch syrups of various carbohydrate structures or fructose with polydextrose were used instead of glucose, maltodextrin, and sugar. We have proved the expediency and developed recommendations as to changing the amount of acid in the recipe of marmalade jelly on agar and on pectin depending on its carbohydrate structure.

Author Biographies

Katerina Iorgachova, Odessa national academy of food technologies Kanatnaia St. 112, Odessa, Ukraine 65039

Professor

Department of technology of bread, confectionery, pasta and food concentrates

Karine Avetisian, Odessa national academy of food technologies 112 Kanatnaya str., Odessa, Ukraine 65039

PhD, asistant

Department of Bakery, Confectionary, Macaroni products and Food concentrate technologies 

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Published

2016-04-23

How to Cite

Iorgachova, K., & Avetisian, K. (2016). Quality adjustment for jelly marmalade of a modified carbohydrate structure. Eastern-European Journal of Enterprise Technologies, 2(11(80), 48–56. https://doi.org/10.15587/1729-4061.2016.65768

Issue

Vol. 2 No. 11(80) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Katerina Iorgachova, Karine Avetisian

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