One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn't manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn't accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn't influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30 th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them. It has been established, that during the studied storage term products didn't gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn't also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.
Дослiджено технологiчнi властивостi насiння чiа. Встановлено, що ступiнь його набухання залежить вiд виду середовища (вода, розчин альбумiну, жир) та стану насiння (цiле або подрiбнене). Вiдмiчено, що у цiлого насiння чiа здатнiсть до утримування води вище, нiж здатнiсть до утримування розчину альбумiну або жиру в 1,87 та 17,28 рази, а у подрiбненого -в 1,75 та 17,49 рази вiдповiдно. У разi подрiбнення насiння його здатнiсть до набухання покращується незалежно вiд виду середовища. Також подрiбненому насiнню притаманна краща жироемульгувальна спроможнiсть, але пiноутворювальними властивостями воно не володiє. Хорошi пiноутворювальнi властивостi характернi для цiлого насiння чiа. Отримати збиту бiлкову масу, яка за стабiльнiстю та пiноутворювальною здатнiстю не поступається контрольному зразку, можна у разi замiни 40 % сухого альбумiну на цiле насiння чiа. Рекомендовано пiд час виготовлення кремово-збивних цукеркових мас цiле насiння чiа вносити на стадiї збивання бiлкової маси, а подрiбненне -на стадiї отримання жирового емульсiйного напiвфабрикату. Вiдповiдно знижується рецептурна кiлькiсть сухого альбумiну та жиру. Внесення 30 % цiлого та 30 % подрiбненого насiння сприяє зменшенню щiльностi структурованої кремово-збивної цукеркової маси на 6,7 %. За подальшого збiльшення дозування добавки значення показнику щiльностi дещо зростає. Також пiдвищення вмiсту насiння чiа зумовлює зростання показнику мiцностi зразкiв. Органолептичний аналiз показав, що структурованi кремово-збивнi цукерковi маси з максимально дослiджуваним дозуванням насiння чiа мають ущiльнену структуру, нерiвномiрну пористiсть та мiцну тягучу консистенцiю. Встановлено, що для забезпечення високої якостi кремово-збивних цукеркових мас дозування цiлого насiння має становити 40 % вiд маси яєчного альбумiну, а подрiбненого -40 % вiд маси жиру. Отриманi результати мають практичне значення для удосконалення технологiї кремово-збивних цукеркових мас в напрямку зменшення рецептурної кiлькостi альбумiну та маргарину. Також внесення насiння чiа дозволить покращити харчову та бiологiчну цiннiсть кремово-збивних цукерок Ключовi слова: насiння чiа, функцiонально-технологiчнi властивостi, кремово-збивнi цукерковi маси, показники якостi, кондитерськi вироби
The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an additive, the viscosity of unstructured candy pastes changes insignificantly. The adhesion of unstructured cream-blown candy pastes at the maximum dosage of chia seeds increases by 7.2... 8.5%, depending on the type used by the gelling agents. Modern equipment usually has an anti-adhesive coating. Therefore, a slight increase in the adhesion index will not affect the performance of the technological process. It is noted that the Introduction of chia seeds causes an increase in the density and strength of the structured candy pastes. According to the maximum investigated dosage of the additive, they do not meet the requirements of regulatory documents in terms of density and have unfavorable organoleptic characteristics. To ensure the high quality of cream-blown candy pastes, it is recommended to introduce whole chia seeds in an amount of 50% of the mass of dry egg albumin, and chopped seeds in an amount of 40% of the fat mass with a corresponding decrease in their prescription content.
Today, the manufacturers of the confectionery industry increasingly focus on the production of products with the addition of various types of fruit and berry raw materials, which are characterized by a high content of physiologically valuable nutrients. Traditionally, such raw materials are used in the technologies of marmalade and paste swirls in the form of pastes, purees and stews. Technologies for obtaining such products involve the use of preservatives, the excessive entry of which into the human body is undesirable. Also, during their production, high temperatures are used (boiling, pasteurization, sterilization), which leads to a decrease in the content of some vitamins, causes the destruction of polyphenolic compounds and the loss of the product's original taste and aroma. Considering this, it is relevant to study the possibility of preserving the natural properties of fruit and berry raw materials by using gentle technological modes for its processing, in particular, low-temperature processing. The quality of the developed jelly-fruit marmalade technology with the replacement of 30% of the recipe fruit puree with a multi-component fruit and berry paste was evaluated. The fruit and berry paste is a blended composition of apple-quinceblackcurrant (40:50:10) concentrated in a rotary film apparatus under gentle conditions (temperature 45...50 °С), which contributes to the maximum preservation of the substances of the derived raw materials. The physico-chemical parameters of the studied marmalades are characterized by close values and are at the level regulated by regulatory documentation. Also, the new product has a higher content of pectin substances (1.5 times), vitamin C (4.8 times) and polyphenols (5.4 times) compared to the control sample. According to the value of the integrated quality assessment index, which took into account group indicators (organoleptic, physico-chemical, biological value), the proposed marmalade exceeds the sample made by classical technology by 39%. Thus, the improved marmalade technology is competitive.
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