The main factors of marmalade molecular structure formation

Кондратьев, Н. Б.; Osipov, Maxim; Руденко, О. С.; Казанцев, Егор Валерьевич; Kalinkina, E. S.

doi:10.21323/2618-9771-2021-4-3-172-179

Cited by 5 publications

(1 citation statement)

References 24 publications

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“…This leads to an increase in the elastic and plastic properties of jelly marmalade. Adjusting the recipe and reducing the moisture content of the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage [28].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the production technique of pat based on multicomponent fruit and berry paste

Zagorulko,

Kasabova,

Zahorulko

et al. 2024

EEJET

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The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat. The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the production technique of pat based on multicomponent fruit and berry paste

Zagorulko,

Kasabova,

Zahorulko

et al. 2024

EEJET

View full text Add to dashboard Cite

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Development of Confectionery Products with Functional Properties Using Non-Traditional Plant Raw Materials

Bagautdinov

Gusev

Nigmatzyanov

et al. 2023

Journal of Culinary Science & Technology

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Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product

Magomedov,

Plotnikova,

Litvinova

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The article describes the characteristics and properties of natural honey varieties - buckwheat and sunflower. It also presents their comparative analysis of chemical composition, quality indicators, enzyme activity, antioxidant activity, vitamin C content and microbiological indicators. The innovative method of sugar-free jelly marmalade production based on honey by injection molding into a polymeric barrier shell is described. It has been stated that the replacement of white sugar and starch syrup by natural honey in jelly marmalade recipe leads to sugar and calorie content decrease of the product, an increase in its nutritional value, antioxidant activity, antibacterial properties due to the application with honey essential substances for a human body (vitamins of group B, C, antioxidants, antiseptics, enzymes, minerals, etc.). The use of a new method of forming and marmalade packaging in a polymer barrier shell leads to an extension of marmalade shelf life up to 6 months. Analysis of changes in the quality of jelly marmalade samples showed that moisture removal, and with it the process of drying after storage for 180 days, occurs more intensively – 2.2 times in a sample of marmalade packed according to traditional technology, while the content of reducing substances (to the total mass of dried marmalade) in this sample increased by 11.3 %. Daily consumption of the developed product helps to increase immunity, vitality, it normalizes metabolism, strengthens heart muscle, nervous system, it also improves food absorption, work of the gastrointestinal tract, etc. The developed dietary marmalade can be recommended primarily to children during their growth, the elderly people, athletes and adults with heavy physical exertion, obese as well.

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The main factors of marmalade molecular structure formation

Cited by 5 publications

References 24 publications

Improving the production technique of pat based on multicomponent fruit and berry paste

Improving the production technique of pat based on multicomponent fruit and berry paste

Development of Confectionery Products with Functional Properties Using Non-Traditional Plant Raw Materials

Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product

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