The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade

Кондатьев, Н. Б.; Казанцев, Егор Валерьевич; Osipov, Maxim; Баженова, Алла Евгеньевна; Линовская, Н. В.

doi:10.20914/2310-1202-2020-4-24-29

Cited by 6 publications

(1 citation statement)

References 15 publications

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“…ISSN 2664-9969 during storage of these products, it is proposed to use the molecular diffusion coefficient, which makes it possible to substantiate the type of jelly-forming agent, the thickness of the package and the storage temperature of products with a given shelf life [3,4].…”

Section: Introductionmentioning

confidence: 99%

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

Самохвалова¹,

Kasabova²,

Шматченко³

2021

TAPR

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The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

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Section: Introductionmentioning

confidence: 99%

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

Самохвалова¹,

Kasabova²,

Шматченко³

2021

TAPR

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The main factors of marmalade molecular structure formation

et al. 2021

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The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.

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New types of sugar-containing raw materials for food production

et al. 2022

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The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.

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The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade

Cited by 6 publications

References 15 publications

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

The main factors of marmalade molecular structure formation

New types of sugar-containing raw materials for food production

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