Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

##plugins.themes.bootstrap3.article.main##

N. Shmatchenko
M. Artamonova
O. Aksonova
S. Oliinyk

Анотація

This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.
Ключові слова:
Для цієї мови відсутні ключові слова

##plugins.themes.bootstrap3.article.details##

Як цитувати
Shmatchenko, N., Artamonova, M., Aksonova, O., & Oliinyk, S. (2018). INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE. Food Science and Technology, 12(1). https://doi.org/10.15673/fst.v12i1.843
Розділ
Технологія і безпека продуктів харчування
Біографія автора

N. Shmatchenko, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

1. Dragilev AI, Lure IS. Tehnologiya konditerskih izdeliy. Moskva: DeLi print; 2001: 483.

2. Motarjemi YA, Lelieveld HU, editors. Food Safety Management. A Practical Guide for the Food Industry. London; Waltham; San Diego: Academic Press; 2013: 1192.

3. Kolmakova NS. Poslednie issledovaniya v oblasti bezopasnosti sinteticheskih krasiteley i tendentsii razvitiya ryinka. Pischevaya promyishlennost. 2008; 1: 56-57.

4. Pavlyuk RYu, Pogarskaya VV, Pavlyuk VA. Krio- i mehanohimiya v pischevyih tehnologiyah: monografiya. Kharkov: Fakt; 2015: 255.

5. Fil M. I., Mihaylyuk O. Ya. Innovatsiyniy pidhid u tehnologiyi fruktovogo marmeladu. Naukoviy visnik LNUVMBT imeni S.Z. Gzhitskogo. 2017; 19(75): 55-58.

6. Tsuglenok NV, et al. Tehnologiya proizvodstva zheleynogo marmelada na osnove pektina iz krasnoy smorodinyi s dobavleniem naturalnogo krasitelya. Vestnik KrasGAU. 2014; 8: 213-219.

7. Magomedov GO, et al. Zheleynyiy marmelad na osnove naturalnogo myoda. Konditerskoe proizvodstvo. 2013;
3: 10-12.

8. Ajala AS, Ajao AI. Production and Quality Evaluation of Ginger-Flavoured Banana Marmalade. International Journal of Emerging trends in Engineering and Development. 2012; 7: 579-584.

9. Pramanick P, Zaman S, Mitra A. Processing of fruits with special reference to S. Apetala fruit jelly preparation. International Journal of Universal Pharmacy and Bio Sciences. 2014 September-October; 3(5): 36-49.

10. Berna E, Kampuse S, Sabovics M, Straumite E. Evaluation of pumpkin-rowanberry marmalade quality after different drying times. Chemine Technologija. 2012; 4: 61-66.

11. González-Cruz L., Kerstupp S., Pérez L., Bernardino-Nicanor A. Carotenoid content, antioxidant activity and sensory evaluation of low-calorie nopal (opuntia ficus-indica) marmalade. J. of Food Processing and Preservation. 2012; 36(3): 267-275. DOI:10.1111/j.1745-4549.2011.00589

12. Emaldi U, Nassar J., Semprum C. Cardon dato (Stenocereus griseus, Cactaceae) fruit pulp as raw material for marmalade production. Archivos latinoamericanos de nutrición. 2006 April; 56(1): 83-90.

13. Aguiar T, Ubirajara A, Sabaa-Srur O, Smith R. Study of Grumixama (Eugenia Brasiliensis, Lam) Fruit Pulp and Development of a Jelly: Rheological, Sensorial and Colorimetric Evaluation. The Natural Products J. 2016; 6(2):
142-151.

14. Devi N Manda, Dr Vallabh Chandegara, Devani Bansee. Effect of Blanching on Quality of Aloe vera Fortified Lime Marmalade. National Seminar on: Emerging trends in food quality and safety. India; 2015; ORP-06: 70-77.

15. Artamonova MV, Lisyuk GM, Tuz NF. Tehnologiya marmeladu zheleynogo z vikoristannyam krias-poroshkiv roslinnogo pohodzhennya: monografiya. Kharkiv: HDUHT; 2015: 134.

16. Artamonova MV, Shmatchenko NV. Tehnologiya marmelada s ispolzovaniem plodovo-ovoschnyih kriopast i krioporoshkov. Hlebopek. 2015; 6: 36-37.

17. Gubsky S, Artamonova M, Shmatchenko N, Piliugina I, Aksonova O. Determination of total antioxidant capacity in marmalade and marshmallow. Eastern-European Journal of Enterprise Technologies. Technology and equipment of food production. 2016; 4; 11(82): 43-50. DOI: 10.15587/1729-4061.2016.73546

18. Aksonova OF, Pilyugina IS, Artamonova MV, Shmatchenko NV. Doslidzhennya antioksidantiv u roslinnih dobavkah, otrimanih za kriogennimi tehnologiyami. Visnik Natsionalnogo tehnichnogo universitetu «HPI». Innovatsiyni doslidzhennya u naukovih robotah studentiv. 2016; 19(1191): 25-33.

19. Pavlova NS, editor. Sbornik osnovnyih retseptur saharistyih konditerskih izdeliyю. SPb: GIORD; 2000: 232.

20. Gubskyi S, Nikitin S, Evlash V, Nemirich O. Iodine content determination in dried talli of laminaria by galvanostatic coulometry. Ukrain-ian Food Journal. 2015; 4(2): 320-327.