Вплив рослинних кріодобавок на реологічні характеристики та рухомість води в мармеладі желейно-фруктовому

Abstract

Досліджено вплив кріопаст із айви, яблук, моркви, гарбуза, винограду і кріопорошків із шипшини, обліпихи та винограду на реологічні характеристики мармеладу желейно-фруктового. Виявлено, що додавання рослинних кріодобавок сприяє утворенню міцніших драглів із підвищеною пружністю і пластичністю. Визначено час спін-спінової релаксації нових видів мармеладу з добавками. Установлено, що внесення рослинних кріопаст і кріопорошків позитивно впливає на технологічний процес виробництва мармеладу желейно-фруктового на пектині.

Due to the deterioration of ecological environment and food quality, distribution range of useful products for human health is an important task for food industry scientists. The purpose of the article was to study the influence of plant cryo-pastes and cryo-powders on rheological characteristics, and water mobility in the samples of fruit jellied marmalade with pectin. It is impossible to improve the marmalade technology by adding supplements of fruits and vegetables without studying their impact on rheological parameters that allow characterize the structure of jellied products, and possess high impact on the peculiarities of manufacturing operations. Rheological characteristics of marmalade products were studied on Kargin-Sogolov modified scales by the standard method. The strength was determined by «Labor» penetrometer and calculated by the Rebinder formula. Rheological characteristics of fruit-jellied marmalade with cryo-additives from quince, apples, carrots, pumpkins, grapes and cryopowders from hips, grapes and sea buckthorn are studied. It is determined that addition of plant cryo-additives facilitates creation of stronger jellies with the increased elasticity and plasticity. These changes can be explained by the formation of new bonds with macromolecules due to pectiс substances in plant cryo-pastes. Water mobility indicators in fruit jellied marmalade with cryo-powders and cryo-pastes was studied in pulsed NMR spectrometer. The time for the spin-spin relaxation of new types of marmalade with additives was determined. In terms of spin-spin relaxation judge, it is possible to judge about the trends in water mobility depending on various additives. The index of water mobility increased compared with controls in 1,5... 2,5 times depending on the type of additive. It was established that the introduction of plant cryo-pastes and cryopowders positively influence the technological process of producing advanced technology of jellied-fruit marmalade with pectin. Namely, the stage of boiling marmalade mass will be faster and as a result, the loss of vitamins, minerals and pectin will be less. Improvement of rheological characteristics of products indicates that jellied-fruit marmalade is better formed with the use of cryoadditives. It is easier to take it out of the forms and they are less deformed during transportation.