Influence of sucrose on structural and mechanical properties of the system based on «jelly forming semi-finished product for jelly products»

Authors

DOI:

https://doi.org/10.15587/1729-4061.2015.43765

Keywords:

low-esterified amidated pectin, jelly formation, calcium, eggshell powder, low-calorie products, jelly

Abstract

The effect of sucrose on the jelly formation in systems based on the «Jelly forming semi-finished product for jelly products» was investigated. Chemistry and dehydrating effect of sucrose on the pectin-calcium gel system under conditions of controlled acidity (pH=3±0,2) were described and studied accordingly. The sucrose concentrations, at which gels remain flexible and elastic and have high organoleptic properties were determined. The optimal ratio of components in the low-esterified amidated pectin: eggshell powder: sucrose system, at which the syneresis phenomenon does not appear within the time limit, recommended for storage was found. The results ensure high quality indicators of desserts based on the «Jelly forming semi-finished product for jelly products» that greatly expands the range of low-calorie desserts with significant health effect and increases the number of energy- and resource-saving technologies from domestic raw materials.

Author Biographies

Тетяна Михайлівна Степанова, Sumy National Agrarian University Gerasima Kondratiyeva, 160, Sumy, Ukraine, 40021

Senior Lecturer

The Department Technology of Food

Наталія В’ячеславівна Кондратюк, Dnipropetrovsk National University by Oles Honchar Gagarina, 72, Dnipropetrovsk, Ukraine, 49010

Associate professor, Candidate of technical science

The Department of Food Technology 

Євген Павлович Пивоваров, Kharkiv State University of Food Technology and Trade Klochkivska, 333, Kharkiv, Ukraine, 61051

Associate professor, Doctor of technical science

The Department Technology of Food

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Published

2015-06-29

How to Cite

Степанова, Т. М., Кондратюк, Н. В., & Пивоваров, Є. П. (2015). Influence of sucrose on structural and mechanical properties of the system based on «jelly forming semi-finished product for jelly products». Eastern-European Journal of Enterprise Technologies, 3(10(75), 49–54. https://doi.org/10.15587/1729-4061.2015.43765

Issue

Vol. 3 No. 10(75) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2015 Тетяна Михайлівна Степанова, Наталія В’ячеславівна Кондратюк, Євген Павлович Пивоваров

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