id: 33724
Title: Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste
Authors: Zagorulko A., Shydakova-Kameniuka O., Kasabova K., Zahorulko A., Budnyk N., Kholobtseva I., Kolianovska L., Shkliaiev O.
Keywords: technology of creamywhipped candy masses, fruit and berry paste, viscosity, pectin, vitamins, phytosterols
Date of publication: 2023-08-23 10:25:21
Last changes: 2023-08-23 10:25:21
Year of publication: 2023
Summary: The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa•s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamywhipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample.
URI: http://socrates.vsau.org/repository/getfile.php/33724.pdf
Publication type: Статті Scopus
Publication: Eastern-European Journal of Enterprise Technologies. 2023. Vol. 3, Issue 11 (123). P. 50-59. DOI: 10.15587/1729-4061.2023.279287
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Published by: Адміністратор
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