Regularity of structuralization of jelly mammelade on agar polyeshaharides and pectins with low content of sugars

Abstract

Introduction. The actual scientific task is to establish the regularities of the structure formation of marmalade on agar polysaccharides and pectins with low sugar content (saccharose, glucose, fructose). Materials and methods. Rheological characteristics were studied by rotational viscometry. Structural and mechanical characteristics were investigated by penetration method. Marmalade with a low content of saccharose, glucose, fructose with the correction of the content of sugars by the addition of polydextrose and the introduction of natural flavoring additives in the form of fruit and berry puree were used in the research. Results and discussion. It has been established that the sweet taste of marmalade with the use of any formulation is ensured by the dosage of saccharose and glucose at 35 g / 100 g of product, and fructose-by 25 g/100 g. However, the decrease in the amount of sugars in the system is reflected in the increased index of total deformation and proves that structural and mechanical properties essentially depend on their content. The rheological studies of each marmalade mass have identified a range of values of the gradient of displacement, which recommended its transportation in the technological process. So, for marmalade mass on agar with glucose and saccharose γ = 10-20 sec-1 (t = 55±3 °C), with fructose-γ = 5.4-10 sec-1 , or it is possible to use lower temperatures (t = 50±3 °С); for k-carrageenan-for all types of sugars γ = 5.4-10 sec-1 (t = 77±3 °C), for the masses with fructose and saccharose, lower temperatures are allowed (t = 72±3 °C); on H-pectin-γ = 5.4-8 sec-1 (t = 85±3°C), for mass with glucose and with fructose (t = 88±3 °C); on l-pectin-with glucose γ = 2-8 sec-1 (t = 80±3 °С), for masses with saccharose and with fructose γ = 5-10 sec-1 (t = 85±3 °C). Time of structuring of marmalade, which is lengthened in comparison with traditional products has been established, on agar from 60 minutes to 120 minutes, on k-carrageenan from 15 minutes to 60 minutes, on Н-pectin from 12 minutes to 20 minutes. To a greater extent, such changes are related to the introduction of a significant amount of polydextrose for replacing sugar, which has a higher hydration ability. The most springy properties has marmalades on agar and k-carrageenan, and on pectins, they are characterized by greater plasticity. Conclusions. The following parameters are set and recommended: maximum speed of the rotary movement during pumping; temperature of transportation and tempering of masses; the duration of cooling and withstanding on the finished marmalade.

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

“…The technology of jelly-and-fruit marmalade uses a combination of gelling agents, which consists of agar, k-carrageenan, H-and L-pectin [26]. This makes it possible to improve the rheological characteristics of the products and reduce their sugar content [27].…”