Jelly fruit jellies of the functional setting with the berries of raspberry and garden strawberry | Желейный мармелад функционального назначения с ягодами малины и садовой земляники
2010
Magomedov, G.O. | Lobosova, L.A. | Arsanukaev, I.Kh., Voronezh State Technological Academy (Russian Federation)
The aim of study is developing a method of conservation of fruits and berries by a hot jelly based on agar and fructose and creating functional purpose-confectionery products. Fructose solutions (a sugar substitute) makes it possible to concentrate a fructose syrup to the content of dry matters 82085% due to less viscosity. The agar has a low temperature of jelling facilitating thereby mixing berry with marmalade mass, tempering and molding. For primary antiseptic treatment of berries and as a water-retaining agent glycerin was used. There is given a chemical composition of raspberry and strawberry used in the experiment. The best quality values were in a sample with the ratio of berries and marmalade mass 1:3, the berries are completely covered, evenly distributed, there were no fracture voids, the marmalade layer was the same in thickness throughout the volume of a final product. Control samples with sugar and fructose had the most plastic strength. However, the plastic strength of experimental samples is sufficient to maintain a good form-retaining ability of final products. The marmalade was packed in a polyethylene stretch-film, zip-lock packages from a polyvinylchloride, a metallized film. The metallized film best of all slowed down developing microorganisms and drying products. The loss of moisture in such package was 4%, in polyethylene – 6.5%, in polyvinylchloride film – 11%. The energy value of agar-and fructose-based marmalade with raspberry and strawberry was 258 kcal, the storage life was 6 months
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