Production technology and mathematical method for modeling the formulation of fruit and jelly candies enriched with collagen

Abstract

Mathematical methods for designing recipes for various food products including fruit-jelly sweets of a given composition are based mainly on the methods of linear and experimental statistical programming. The use of the linear programming method made it possible to simulate the recipe for fruit-jelly sweets enriched with collagen. In the mathematical modeling of sweets, we were guided by a unified recipe for fruit-jelly masses, with a partial replacement of granulated sugar with strawberry powder and a solution of collagen hydrolyzate, replacement of fruit and berry cooking with strawberry puree. The requirements of GOST 4570-2014 for sweets were taken into account, according to which the mass fraction (ppm) of fruit raw materials should be at least 7%, ppm. moisture - no more than 32.0%, ppm reducing substances - no more than 60.0%. White sugar (x1), molasses (x2), strawberry puree (x3), agar-agar (x4), citric acid (x5), strawberry powder (x6), collagen hydrolyzate solution (x7) were used as prescription ingredients. As a result of calculating the program, the shares of prescription ingredients were obtained: x1 = 0.45; x2 = 0.24; x3 = 0.25; x4 = 0.016; x5 = 0.005, x6 = 0.05; x7 = 0.18. In this case, the goal function tends to the maximum, i.e. to obtain a product of high nutritional value. The data obtained made it possible to compose the recipe composition of enriched fruit-jelly sweets for the production of 1000 kg of product. The technological process for the production of sweets included sequentially performed operations that allow obtaining a product with a high nutritional value, the required content of biologically active substances and good organoleptic properties that meet the requirements of regulatory documents.

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

“…A large number of commercial food products on the market nowadays use collagen, including chocolate drinks with collagen, juice with collagen and bird’s nest drink with collagen. Previous research by Blinnikova et al [ 13 ] led to the production of fruit-jelly sweets enriched with collagen. The technological process of producing sweets meets the requirements of regulatory documents by obtaining a product with high nutritional value that fulfils the required content for biologically active substances and has good organoleptic properties.…”

Advantages of microwave heating when processing broccoli into a semi-finished product for baking

“…In recent years, in Russia, as well as throughout the world, special attention has been paid to antioxidants. Scientists, physicians, pharmacists and technologists create food products of improved quality, including those with antioxidants, and conduct research on their effect on human health, the results of which are covered in numerous scientific publications, in the mass press and television [1][2][3][4][5].…”