Технологія маршмелоу з використанням солюбілізованих речовин і рослинних добавок антоціанової природи: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.01 – технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

Abstract

Дисертацію присвячено науковому обґрунтуванню використання солюбілізованих речовин (триацилгліцерини олії соняшникової рафінованої дезодорованої, β-каротин) і рослинних добавок антоціанової природи (кріас-порошки із суданської троянди та чорноплідної горобини) у технології маршмелоу для підвищення його харчової цінності та покращення органолептичних показників. Експериментально встановлено, що використання як структуроутворювача желатину із солюбілізованими речовинами та як барвника екстракту кріас-порошку із суданської троянди та чорноплідної горобини приводить до одержання маршмелоу з високими органолептичними, фізико-хімічними, мікробіологічними показниками та підвищеною харчовою цінністю. Доведено, що маршмелоу нової рецептури має антиоксидантні властивості, стабільні протягом гарантованого терміну зберігання. На основі результатів експериментальних досліджень розроблено технологію та асортимент маршмелоу, на які затверджено нормативну документацію. Технологію апробовано і впроваджено на кондитерських підприємствах та в навчальний процес ХДУХТ. Розраховано економічну ефективність від їх реалізації. Inna S. Piliugina. Marshmallow technology with the use of solubilized substances and herbal supplements of anthocyanin nature. – Qualifying scientific paper. Manuscript. Thesis for competition of a scientific degree of Candidates of Technical Science by Specialty 05.18.01 – Technology of bakery products, confectionery and food concentrates. – Kharkiv State University of Food Technology and Trade of the Ministry of Education and Science of Ukraine, Kharkiv, 2018. The dissertation is devoted to the scientific substantiation of marshmallow technology using solubilized substances and herbal supplements of anthocyanin nature. The dissertation presents results of the analysis of the state of marshmallow production abroad and in Ukraine, examines the existing technologies of marshmallow and methods of improving food and biological value of products. The prospects of oil solubilization for the increase of the nutritional value of sugar confectionery products were analyzed. The prospects of using herbal supplements of anthocyanin nature for the improvement of organoleptic parameters and nutritional value were determined. Dry gelatin with the solubilized substances (triacylglycerols of refined deodorized sunflower oil, β-carotene) was obtained and its quality indices were determined. The influence of the solubilized substances on functional and technological properties of gelatin with the solubilized substances (SS) is investigated. It has been established that gelatin with the solubilized substances has high organoleptic and physico-chemical quality parameters, contains fat soluble vitamins including β-carotene in the amount of 35 mg / 100 g of gelatin. The method of obtaining extracts of cryopowders by 90 % removal of biologically active substances is scientifically substantiated. 40 % water-alcohol solution with 1 % added citric acid is used to prepare extracts of pearls of Sudanese rose and blueberries. It is established that extracts of cryopowder from SR and BC have the following chemical composition (mg per 100 g): anthocyanins  545 and 170; phenolic compounds with low molecular weight  468 and 370; tannins  376 and 320; pectin substances  200 and 550 respectively. The bromine antioxidant capacity of water extracts of cryopowders from SR and BC is 150±6.0 and 77.5±3.0 mg AAE100 g respectively, water-alcohol  229±9.2 and 256±10 mg AAE100 g respectively. On the basis of theoretical and experimental studies, an innovative design of the marshmallow technology with the use of SR and herbal supplements of natural of anthocyanin nature is disclosed. Technological parameters and formulation of products, the conditions and terms of storage are substantiated. Results of the study of the main indicators of quality and safety and their changes during storage are presented. Substantiation and improvement of marshmallow technology with the use of SS and herbal supplements of natural of anthocyanin nature, the influence of water-alcohol extracts of cryopowders on organoleptic and physicochemical parameters of products are investigated. It was found that rational concentration of cryopowders extracts is 3.0...9.0% of the total mass of the system. Based on the received experimental data, the recipe composition and technological scheme of production of marshmallow using SR and natural anthocyanin dyes (“Karkade”, “Aronia”  on gelatin, with water-alcoholic extract of cryopowder from SR or BC, respectively, were developed; “SudaRochka”, “Gorobinka”  on gelatin with SS, with a water-alcohol extract of cryopowder from SR or BC, respectively). Organoleptic, physicochemical and microbiological parameters of products are investigated. The use of extracts of cryopowders greatly increases nutritional value of marshmallow. It is experimentally confirmed that new products contain, mg/100 g: anthocyanins  15.0...16.4; pectin substances  6.0...49.5; low molecular weight phenolic compounds  22.5...33.0; tannins  11.3...28.8. The conditions and terms of storage of new types of marshmallow are substantiated. Analysis of the experimental data showed the stability of antioxidant properties of marshmallow with water-alcohol extracts of cryopowders from SR and BC. The basic economic indicators of the advanced technology are calculated and economic effect of its introduction into production is proved. Relatively low prices and improved quality of products in comparison with the analogues increase its consumer value and allow to get economic effect in the sphere of production from the increase of sales volume, profit and profitability. Socioeconomic effect in the field of consumption is the ability to purchase products of higher quality at calculated prices and obtain relative savings. A complex of works on the implementation of the results of the research was completed. The TC U 10.8-01566330-314: 2016 "Marmelade-pastila products" was developed and approved. Specifications and TI to TC U 10.8-01566330-314: 2016, regulate manufacturing process of the product. The normative documentation has been developed  "Food gelatin. Specifications. Project". Improved technologies have been introduced into Ukraine confectionery enterprises functioning: ATVO Konti (Konstantinovka), Candy Factory Confectionery Factory (Kharkiv), APEX-8 Ltd. (Kharkiv), FOP Zhirko S.O. (Kharkiv) and Poland: Hotel and restaurant complex "Antek"  Confectionery "Jaglo" (Zlinice), results of the research  into educational process HDUHT.