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

Самохвалова, Ольга Володимирівна; Kasabova, Kateryna; Шматченко, Наталя Василівна; Zagorulko, Aleksey; Zahorulko, Andrii

doi:10.15587/1729-4061.2021.245986

Cited by 4 publications

(3 citation statements)

References 27 publications

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“…For the production of a test sample of cream-whipped candies, the flavoring and citric acid were removed from the recipe, the dosage of agar was reduced by 40 %, and fruit and berry paste was added in the amount of 15 % of the mass of raw materials. Fruit and berry paste was made from apples, quince and black currant (40:50:10) according to the technology described in [22]. Candy production was carried out according to the technological scheme given in [21].…”

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

Shydakova-Kameniuka,

Zagorulko,

Kasabova

et al. 2023

Eureka: LS

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One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage. It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product. It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive. The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators

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Section: Materials and Methods Of Researchmentioning

confidence: 99%

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

Shydakova-Kameniuka,

Zagorulko,

Kasabova

et al. 2023

Eureka: LS

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“…-multicomponent fruit and berry paste obtained from apples, quinces, and black currants (40:50:10) by concentration in a rotary film evaporator at a temperature of 45...50 °C according to the technology described in [27];…”

Section: Characteristics Of Study Materials and Description Of Proced...mentioning

confidence: 99%

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Zagorulko¹,

Shydakova-Kameniuka²,

Kasabova³

et al. 2023

EEJET

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The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

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“…Rational for a comprehensive solution to the problems of enrichment of confectionery products is the use of plant materials as a dye and flavoring and the use of resource-saving technologies. Thus, for this purpose, in the structured masses of marshmallow [24] and marmalade [25], the use of fruit and berry pastes, which are sources of physiologically functional ingredients and give the products original sensory properties, is proposed. Increasing the range of plant materials that are sources of useful nutrients expands the prospects for creating healthy confectionery products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

Kasabova¹,

Самохвалова²,

Zagorulko³

et al. 2022

EEJET

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The object of this study is the technology of Turkish delight production based on fruit and vegetable paste with a high content of physiologically functional ingredients. The chemical composition of Turkish delight has been optimized by introducing physiologically functional ingredients. As a source of physiologically functional ingredients, it was proposed to use a multicomponent fruit and vegetable paste from apples, quince, pumpkins, made in an improved way. The technique is characterized by concentrating the paste in the rotary evaporator for 30...42 s at a temperature of 60...63 °C under conditions of preheating the purée to 50...52 °C. The dependence of the effective viscosity on the shear rate of samples of fruit and vegetable pastes was determined and it was found that the best indicators characterized the paste with a formulation ratio of raw materials: apple – 30 %; quince – 50 %; pumpkin – 20 %. The resulting paste has good organoleptic properties and a high content of dietary fiber, ascorbic acid, polyphenolic compounds. It has been established that the production of Turkish delight with the addition of the developed fruit and vegetable paste provides the product with good organoleptic characteristics. Namely, it is characterized by a sweet-sour taste with a pleasant smell of quince, rich yellow-orange color, gelatinous, slightly viscous consistency, and the proper shape with a clear contour. Also, the addition of fruit and vegetable paste reduces the formulation amount of starch by 20 % while the resulting Turkish delight is characterized by a high strength value τ=38 kPa. The improved technology of Turkish delight could expand the range of "healthy products" with increased nutritional value. In addition, the proposed technique and the modes of concentration make it possible to organize the process of paste production using energy-saving equipment.

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

Cited by 4 publications

References 27 publications

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

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