Возможность применения красителя из черной смородины в производстве карамели
2009
Magomedova, G.O. | Olejnikova, A.Ya. | Plotnikova, I.V. | Savvin, P.N., Voronezh State Technological Academy (Russian Federation)
Natural anthocyan color agents (ACA) were studied for improving a taste, a flavor and a color of chewy candies (CC) and increasing a nutritional value of it. ACA was made from pomace of black currant berries by acid-free processing of raw materials by ethanol. In production of CC gum arabic, a stabilizer of natural origin was used. A concentrated ACA had a compound chemical composition represented mainly by different anthocyans, it also contains other flavonoids, organic acids, vitamins, mineral nutrients, pectins and others. ACA was added at a dose of 0.25-4 gram/kg in the form of an alcohol solution with a concentration of the coloring substance of 20% to determine rational dosages of ACA in CC. It done at the stage of sugar mass pulling (or mixing) at 85-90 deg C. Data of the CC color assesment in the RGB system and changes of its components according the ACA dosage, of CC color changes during storage were presented. The optimal ACA dosage of 2 g /kg was recommended for CC production. The developed technology of CC using ACA has been concluded to be great prospect for industrial adoption, because it expands the range of functional hard boiled candies with unique organoleptic properties and excludes the use of artificial colors and flavors. Application of new method of obtaining ACA compared with the traditional one (the extraction by acidified water or water-alcohol solutions) can reduce a dosage of the colorant in 3-4 times
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