Формування якості пастильних виробів із використанням стевії та еламіну: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.15 – товарознавство харчових продуктів

Abstract

У дисертації науково обґрунтовано формування якості пастильних виробів із використанням стевії та еламіну та надано товарознавчу характеристику розробленої продукції. Проведено маркетингові дослідження щодо доцільності розробки пастильних виробів зі зниженим вмістом цукру та фортифікованих йодом. Реалізовано можливість використання водного екстракту стевії, стевіозиду та еламіну та установлено їх раціональні концентрації. Проведено товарознавчу оцінку розроблених виробів, досліджено вміст йоду та розраховано їх глікемічний індекс. Визначено зміни якості в процесі зберігання, установлено терміни та умови зберігання розробленої продукції. Доведено ефективність застосування біоксально-орієнтованих поліпропіленових пакетів під час зберігання виробів. Визначено ступінь засвоєння йоду та нормалізацію гормонів, що беруть участь у регулюванні рівня цукру в крові під час проведення клінічної апробації. Доведено соціальну та економічну ефективність, проведено інтегральну оцінку якості розроблених виробів, які було впроваджено у виробництво та навчальний процес.

В диссертации научно обосновано формирование качества пастильных изделий с использованием стевии и эламина и приведена товароведная характеристика разработанной продукции. Проведены маркетинговые исследования для подтверждения целесообразности разработки пастильных изделий с пониженным содержанием сахара и фортифицированных йодом. Реализована возможность использования водного экстракта стевии, стевиозида, эламина и установлены их рациональные концентрации. Проведена товароведная оценка разработанных изделий, исследовано содержание в них йода и рассчитан гликемический индекс. Определены изменения качества в процессе хранения, установлены сроки и условия хранения разработанной продукции. Доказана эффективность применения биоксально-ориентированных полипропиленовых пакетов при хранении изделий. Определена степень усвоения йода и нормализации гормонов, участвующих в регулировании уровня сахара в крови, при клинической апробации. Доказана социальная и экономическая эффективность, проведена интегральная оценка качества разработанных изделий, которые были внедрены в производство и учебный процесс.

The thesis scientifically substantiates formation of pastille quality products using stevia and elamin, and commodity characteristics of the developed products is given. In terms of environmental degradation and reduced physical activity, the structure of the nutrition for population does not meet modern requirements of the science of nutrition, due to the excess consumption of simple sugars and high glycemic index of foods. In this respect, diabetes acquired epidemiological character along with which the problem of iodine deficiency requires urgent solution. Today, the main task of the food industry, particularly confectionery industry, is searching the ways to reduce carbohydrate load of products, such as decrease of their glycemic index with simultaneous fortification (enriched) with minerals, including iodine. Among the range of confectionery products, sweets take a special place. in their recipe there is a sufficiently high content of white sugar (up 48.0%), which classifies them as foods with a high glycemic index and limits consumption. Therefore, from the perspective of commodity science, the method of extending the assortment of pastille products by replacing the share of natural sugar sweetener - stevia, and its enrichment with iodine in case of selective sorbent - elamin - application . The feasibility of this approach is described in scientific works, both by domestic and foreign researchers. The urgency of this problem is obvious, since scientific data concerning the impact of stevia and elamin both separately and together, on the consumer properties of pastille products are not available. In the result of market research on feasibility of the development of pastille products with the reduced sugar content and fortified with iodine, the urgency of direction and positive attitude of the consumers to the proposed products is determined. By the direction of the research, an opportunity of using water stevia extraction in sugar syrup is scientifically substantiated and realized. The main regularities of its impact on the quality of agar jelly and rational overhangs concentration equal to 1.0%, are specified. It allows removing the proportion of white sugar without any sugar syrup losses. The feasibility of using stevioside by Sstev = 1,5 ... 2,0% concentration to the weight of egg white at the stage of quality pastille mass that can increase its foaming rate at 10.0 ... 30.0%. The possibility of compensating losses of structural-mechanical characteristics pastille supply in case of sugar share withdrawal by introducing elamin in the concentration Sel = 1.0 ... 2.5% by the weight of apple puree, which positively affects performance and foaming ability and foaming stability of pastille mass, increased by 80.0 ... 140.0% and 1.9 ... 4.0% respectively. Through mathematical modeling according to the principles of the science of nutrition, rational ratio of incoming components (prescription ingredients) is determined. The obtained values are tested, and the recipes of pastille products with the use of stevia and elamin are developed. In the result, the obtained relations made it possible to reduce the proportion of sugar in the marshmallow "Pleasure" by 13.0% in pastille "Exotica" and "Sweetness" - by 10.0 and 25.0% respectively correspondingly to the share of white sugar in sugar syrup and pastille mass. Commodity assessment proved the enhancement of consumer properties of the developed products. Density of "Pleasure" marshmallow reduced by 16.0% in "Exotica" and "Sweetness" pastille - by 8.0% and 15.0%, adhesive strength increased at 4.0% in "Pleasure" marshmallow, in "Exotic" pastille - by 7.0%, in "Yum" pastille - by 9.0%. The changes in carbohydrate composition are specified, and products' GI is calculated; it is determined that "Yum" pastille is a product with low GI (37.9 units.). The amount of dietary fiber in the developed marshmallow and pastille - minerals, especially iodine (91.1 ... 142.2 mg / 100 g), selenium (0.37 ... 0.48 mg / 100 g) and iron (1,120 ... 1,420 mg / 100 g) increased. Based on the received data, comprehensive quality of "Delight" marshmallow and "Yum" pastille, which equals 0.97 units, and higher than the control by 18.3 and 49.2%, the rate of "Exotica" pastille exceeds control at 35.4%. Integral indicators for "Delight" marshmallow, "Exotica" and "Sweetness" pastille exceeding control at 10.2, 21.1 and 26.3% respectively. Taking into account the results of researching the changes of quality characteristics during storage, the efficiency of packing pastille products into biaxial-oriented polypropylene packages is proved. This allows prolonging the term of storage, following the required conditions. The developed pastille products are tested and implemented to manufacture in catering enterprises, food industry enterprises (private company “Kobzar-65”, Confectionary factory “Sweet World” Ltd) and to the teaching process of KhSUFTT. It was performed based on the received patents of Ukraine, the conclusion of State Sanitation and Epidemiologic Expertize on the developed regulatory documentation - ТC U 10.7–01566330–289:2014 “Confectionery products with elamin and stevia extraction (stevioside)”. Clinical studies prove that consumption of the developed products promote the absorption of iodine by the body, stabilization of the relations of thyroid hormones package, normalization if insulin level in blood, hormonal balancing. The possibility and feasibility of their use for the prevention of diabetes and iodine deficiency is proved. The economic and social effects are identified in the reduction of costs for raw material by 1.2% during the production of "Exotica" pastille, expansion of the range of pastille products low in sugar, low GI, enriched in minerals, including iodine that guarantees satisfaction of consumer demand for food prophylactic purposes, in particular for preventive treatment of diabetes and iodine deficiency.