To see the other types of publications on this topic, follow the link: Technology of marmalade.
Journal articles on the topic 'Technology of marmalade'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Technology of marmalade.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Chomanov, U., and M. Idayatova. "Obtaining marmalade using melon crops." Journal of Almaty Technological University, no. 2 (July 2, 2023): 140–46. http://dx.doi.org/10.48184/2304-568x-2023-2-140-146.
Full textAbstract:
The use of melon processing in food production attracts the close attention of scientists and the public. This article presents the technology of production and formulation of marmalades using melon processing products on various jelling agents. Marmalades were made using agar-agar, pectin and gelatin in order to determine the most suitable jelly-forming agent for the production of marmalades from the product of processing melons. According to the results of the study, it was revealed that it is possible to get marmalade with all jelling agents. Based on the physico-chemical, organoleptic characteristics of finished products, it was determined that the most appropriate is the use of gelatin because it has good gelling abilities and low cost. The technology of making marmalade products using watermelon processing products has been developed. The improvement of taste and consistency was revealed due to ultrasonic processing of vegetable raw materials on a homogenizer. The acidity indicators of the produced marmalades are in the range from 7.5° to 8.9° T, which corresponds to the norm. It is also noticed that the moisture content of marmalade on pectin is slightly higher compared to other samples. Based on the data of available formulations, the dosage of studneobrazovatel varied from 6 to 8%. Based on the data obtained, a conclusion is made about the possibility of using the selected raw materials in the production of marmalade on gelatin as a jelly-forming agent.
2
Samokhvalova, O., K. Kasabova, O. Shydakova-Kameniuka, O. Zagorulko, and A. Zagorulko. "Assessment of the quality of marmalade with the addition of multicomponent fruit and berry paste." Scientific Works of National University of Food Technologies 29, no. 1 (2023): 119–29. http://dx.doi.org/10.24263/2225-2924-2023-29-1-11.
Full textAbstract:
Today, the manufacturers of the confectionery industry increasingly focus on the production of products with the addition of various types of fruit and berry raw materials, which are characterized by a high content of physiologically valuable nutrients. Traditionally, such raw materials are used in the technologies of marmalade and paste swirls in the form of pastes, purees and stews. Technologies for obtaining such products involve the use of preservatives, the excessive entry of which into the human body is undesirable. Also, during their production, high temperatures are used (boiling, pasteurization, sterilization), which leads to a decrease in the content of some vitamins, causes the destruction of polyphenolic compounds and the loss of the product's original taste and aroma. Considering this, it is relevant to study the possibility of preserving the natural properties of fruit and berry raw materials by using gentle technological modes for its processing, in particular, low-temperature processing. The quality of the developed jelly-fruit marmalade technology with the replacement of 30% of the recipe fruit puree with a multi-component fruit and berry paste was evaluated. The fruit and berry paste is a blended composition of apple-quinceblackcurrant (40:50:10) concentrated in a rotary film apparatus under gentle conditions (temperature 45...50 °С), which contributes to the maximum preservation of the substances of the derived raw materials. The physico-chemical parameters of the studied marmalades are characterized by close values and are at the level regulated by regulatory documentation. Also, the new product has a higher content of pectin substances (1.5 times), vitamin C (4.8 times) and polyphenols (5.4 times) compared to the control sample. According to the value of the integrated quality assessment index, which took into account group indicators (organoleptic, physico-chemical, biological value), the proposed marmalade exceeds the sample made by classical technology by 39%. Thus, the improved marmalade technology is competitive.
3
Artamonova, Maiia, Natalia Shmatchenko, Tetyana Gavrysh, and Liudmyla Pikh. "An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes." BIO Web of Conferences 30 (2021): 01004. http://dx.doi.org/10.1051/bioconf/20213001004.
Full textAbstract:
The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented. The use of innovative developments in marmalade makes it possible to increase productivity and improve the quality of products. It is shown that organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the colour intensity is maintained. The new products have an increased content of vitamin C, β-carotene and pectin.
4
Samokhvalova, Olga, Oleksander Cherevko, Dmytro Dmytrevskyi, et al. "Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology." Eastern-European Journal of Enterprise Technologies 6, no. 11 (132) (2024): 63–72. https://doi.org/10.15587/1729-4061.2024.317571.
Full textAbstract:
The object of the study is the technology of marmalade based on pumpkin, apple and dogwood paste. The development of a vegetable and fruit paste allows to solve the issue of marmalade structure formation, provide high organoleptic quality indicators, without the use of dyes and essences, enrich the chemical composition of products and give functional properties. Due to the use of short-term low-temperature concentration and a well-founded recipe (pumpkin 50 %, apple 35 %, dogwood 15 %). The paste contains a significant amount of functional ingredients, which is confirmed by the study of its chemical composition. The paste has a dynamic viscosity of 280 Pa∙s, a high content of non-starch polysaccharides of 3.89±0.11 g, vitamin C of 1.89±0.05 mg, β-carotene 21.13±0.60. For optimal management of the concentration process (55…65 °C), an effective viscosity is set in the range of 5…35 Paּ∙s. The improved method of producing marmalade based on pumpkin, apple and dogwood paste is characterized by increased quality. The marmalade mass at a temperature of 80…82 °C before gelatinization has a viscosity 24 % higher than the control. The developed marmalade has a pleasant ruby color and a lingering consistency. The content of non-starch polysaccharides, mainly pectin substances and vitamin C increases almost twice. The new marmalade is characterized by the presence of vitamins A, C, E and β-carotene. The number of macro- and microelements increases significantly compared to the control sample. According to the content of non-starch polysaccharides, vitamin A, β-carotene and potassium, marmalade based on vegetable and fruit paste can be classified as functional, since the percentage of provision of these substances per day exceeds 10 %. The method of marmalade production can be implemented at confectionery enterprises
5
Melnikova, L. E., та E. A. Gornich. "Сравнительная оценка желейно-фруктовых мармеладов со стевиозидом для диетического питания с использованием различных желирующих агентов". Vestnik APK Verhnevolzh`ia, № 3(47) (14 жовтня 2019): 51–55. http://dx.doi.org/10.35694/yarcx.2019.47.3.011.
Full textAbstract:
Мармелад обладает высокими вкусовыми и диетическими свойствами. Исходным сырьём для мармелада являются ягоды, фрукты и овощи, которые содержат органические кислоты, витамины, минеральные соли и сахара. Рецептура может меняться в зависимости от требований, предъявляемых к готовому продукту, в т.ч. можно снизить содержание сахара или заменить его на подсластитель. Разработана технология желейнофруктового мармелада со стевиозидом. Для достижения этой цели была проведена пробная выработка двух видов мармелада с фруктовоягодным наполнителем клубникой, с применением различных желирующих агентов агарагара и пектина, вместо сахара использовали стевиозид. Образцы прошли проверку органолептических и физикохимических показателей. Консистенция обоих мармеладов была однородная запах чистый вкус клубничный цвет светлокремовый. Образец с агарагаром получился более нежным, с ярко выраженным вкусом и цветом, правильной формы с незначительными деформациями. Кислотность его соответствовала требованиям нормативнотехнической документации. Кислотность и влажность выработанного в ходе эксперимента клубничного мармелада на пектине оказалась ниже нормы. Влажность мармелада на агарагаре превысила норму, для решения выявленной проблемы необходимо увеличить долю агарагара, либо подобрать более качественный аналог других производителей. Массовая доля сухих веществ в обоих образцах находится в пределах нормы. Проведённая выработка образцов клубничного мармелада с использованием агарагара и пектина в лабораторных условиях показала, что использование в технологии мармелада с фруктовоягодным наполнителем в качестве загустителя наиболее целесообразно использовать агарагар.Marmalade has high taste and dietary properties. The raw materials for marmalade are berries, fruits and vegetables which contain organic acids, vitamins, mineral salts and sugars. The recipe may vary depending on the requirements for the finished product including you can lower the sugar content or replace it with a sweeting agent. The technology of jellyfruit marmalade with stevioside has been developed. To achieve this goal two types of marmalade with fruit and berry preparation strawberries were tested using various gelling agents agaragar and pectin, stevioside was used instead of sugar. Samples were tested in organoleptic and physical and chemical indicators. The texture of both marmalades was uniform, the smell is clean, flavor is strawberry, color is light cream. The sample with agar agar turned out to be more delicate with a complete flavor and color, the correct shape with slight deformations. Its acidity satisfied the requirements of normative and technical documentation. The acidity and humidity of strawberry marmalade produced during the experiment on pectin was below normal. The humidity of marmalade on agar agar exceeded the norm to solve the identified problem it is necessary to increase the share of agar agar or to choose a better analogue of other manufacturers. Dry solids weight ratio in both samples is within normal limits. The manufacture of samples of strawberry marmalade with the use of agar agar and pectin in laboratory conditions showed that the use of agar agar as the thickener in technology of marmalade with fruit and berry preparation is most appropriate.
6
Piskunenko, K. R., and V. G. Popov. "Trends in production of functional marmalade." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (2020): 72–76. http://dx.doi.org/10.20914/2310-1202-2020-2-72-76.
Full textAbstract:
The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme climatic conditions. Much attention is paid to the use of marmalade, not only as a favorite children 's dessert, but as a food product that can have a preventive effect on various body systems. In particular, for patients with type 2 diabetes mellitus, with the inclusion of an inulin preparation with a weight fraction of dietary fibres of up to 90% as a functional ingredient, the use of black carrot marmalade as a source of polyphenols with high bioavailability, polyunsaturated fatty acids containing more than 60% omega-3 and omega-6. Marmalade production technology continues to improve. For example, the use of the method of "syringe" with the help of a vacuum syringe, the possibility to preserve biologically active substances contained in fruit and berry raw materials to ensure long shelf life. This technology is in demand in the organization of nutrition of the population in hard-to-reach regions, for medical purposes. In some countries, marmalade is used as a mandatory breakfast element containing a complete complex of biologically active substances, toning and thinning thirst. Despite common approaches to marmalade production, there are differences in quality, composition, food and energy value across the world. Despite centuries of marmalade history, it remains the subject of increased scientific attention from scientists and consumers.
7
Samokhvalova, Olga, Kateryna Kasabova, and Nataliа Shmatchenko. "Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage." Technology audit and production reserves 6, no. 3(62) (2021): 43–46. http://dx.doi.org/10.15587/2706-5448.2021.244008.
Full textAbstract:
The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.
8
Olga, Samokhvalova, Kasabova Kateryna, and Shmatchenko Nataliа. "Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage." Technology Audit and Production Reserves 6, no. 3(62) (2021): 43–46. https://doi.org/10.15587/2706-5448.2021.244008.
Full textAbstract:
<em>The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage.</em> <em>In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents.</em> <em>Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.</em>
9
Magomedov, G. O., I. V. Plotnikova, A. A. Litvinova, M. G. Magomedov, and V. E. Plotnikov. "Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 2 (2022): 200–209. http://dx.doi.org/10.20914/2310-1202-2022-2-200-209.
Full textAbstract:
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.
10
Leonova, Svetlana A., Inzira T. Gareeva, Elena I. Koshchina, Tamara A. Nikiforova, and Nelya Sh Nikulina. "USE OF SECONDARY RESOURCES OF GRAPE PROCESSING IN PUBLIC CATERING TECHNOLOGY." VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY 71, no. 3 (2024): 122–29. http://dx.doi.org/10.31563/1684-7628-2024-71-3-122-129.
Full textAbstract:
The yield of juice and squeezes from three varieties of grapes of the Bashkir selection – Karagai, Memory of Strelyaeva and Bashkir – was investigated. Optimal parameters of squeezes drying and milling are established to ensure optimal preservation of biologically active substances. Parameters for obtaining extracts from squeezes have been developed, which can be used in formulations of products such as marmalade and jelly. According to the combination of organoleptic and physicochemical properties, it was established that it is advisable to use extract of squeezes from grapes of the Karagai variety to obtain marmalade, and the Bashkirsky grape variety to make jelly.
11
Бутин, С. А., С. Д. Хасанова, and З. Г. Скобельская. "Technological production system of marmalade enriched with polyunsaturated fatty acids." Food processing industry, no. 10 (October 4, 2023): 31–39. http://dx.doi.org/10.52653/ppi.2023.10.10.006.
Full textAbstract:
В настоящее время рынок кондитерских изделий характеризуется повышенным спросом на мармелад. Отмечается высокий интерес всех групп населения к жевательному мармеладу на основе желатина, который отличается от мармеладов, приготовленных на традиционных гелеобразователях (пектин, агар, агароид). Разработка мармелада повышенной пищевой ценности является актуальной задачей, решение которой позволит расширить ассортимент мармелада, в том числе для людей, которым необходимо обеспечить высокую калорийность пищи при ее небольшом потреблении [1, 2, 3]. Исключительно интересным способом обогащения мармелада является внесение льняного масла в виде инкапсулированного рецептурного компонента. Полиненасыщенные жирные кислоты в значительной степени подвержены химической деградации из-за окисления липидов. Этот фактор приводит к потере товарных свойств кондитерских изделий и снижению усвояемости питательных веществ. Существует необходимость в разработке методов защиты компонентов льняного масла от окисления путем инкапсулирования. Для инкапсуляции кунжутного масла применяли белок-полисахаридную смесь, состоящую из молочной сыворотки, которая содержит бета-лактоглобулин и альфа-лактоальбумин и смеси полисахаридов. Бета-лактоглобулин молочной сыворотки обладает способностью связываться с липофильными соединениями. В состав БПС входит не один полисахарид, а смеси, состоящие из комбинаций альгината натрия (А), каррагинана (В), пектина (С) и карбоксиметилцеллюлозы (D) [4, 5, 6]. Выбор льняного масла продиктован высоким содержанием полиненасыщенных жирных кислот семейства омега-3 и омега-6. Инкапсулирование функционального компонента – льняного масла и внесение его в мармеладную массу, позволит доставить потребителю дефицитные полиненасыщенные жирные кислоты в максимально сохраненном виде. Целью настоящего исследования являлась разработка технологии желейного мармелада повышенной пищевой ценности, исследование показателей качества готовых продуктов, обоснование их сроков годности. Для достижения поставленных задач разрабатывались рецептуры мармелада на основе желатина с использованием антикристаллизаторов последнего поколения; изучались органолептические, физико-химические, реологические и микробиологические свойства мармелада, в том числе в процессе хранения. Currently, the confectionery market is characterized by increased demand for marmalade. Noted high interest of all population groups in chewing marmalade based on gelatin, which differs from marmalades prepared with traditional gelling agents (pectin, agar, agaroid). The development of marmalade with increased nutritional value is an urgent problem, the solution of which will allow us to expand the range of marmalade, including for people who need provide high caloric content of food with low consumption [1, 2, 3]. An extremely interesting way to get rich marmalade is the addition of flaxseed oil in the form of an encapsulated recipe component. Polyunsaturated fatty acids acids are highly susceptible to chemical degradation due to lipid oxidation. This factor leads to loss commercial properties of confectionery products and reduced absorption of nutrients. There is a need to develop methods for protecting linseed oil components from oxidation by encapsulation. Sesame oil was used to encapsulate a protein-polysaccharide mixture consisting of whey, which contains beta-lactoglobulin and alfa-lactoalbumin and mixtures of polysaccharides. Whey beta-lactoglobulin has the ability to bind to lipophilic compounds. Part BPS does not include one polysaccharide, but mixtures consisting of combinations of sodium alginate (A), carrageenan (B), pectin (C) and carboxymethylcellulose (D) [4, 5, 6]. The choice of flaxseed oil is dictated by the high content of polyunsaturated fatty acids of the family omega-3 and omega-6. Encapsulating the functional component – linseed oil and adding it to the marmalade mass will allow deliver to the consumer deficient polyunsaturated fatty acids in the most preserved form. The purpose of this study was to develop technology for jelly marmalade with increased nutritional value and study quality indicators finished products, justification of their shelf life. To achieve the set goals, marmalade recipes were developed based on based on gelatin using the latest generation anti-crystallizers; organoleptic, physicochemical, rheological and microbiological properties of marmalade, including during storage.
12
A., Zahorulko, Shmatchenko N., Zahorulko O., and Kasabova K. "THE USE OF THREE-COMPONENT FRUIT AND BERRY SEMI-FINISHED PRODUCTS IN THE TECHNOLOGY OF MARMALADE PRODUCTS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1(29) (June 30, 2019): 148–57. https://doi.org/10.5281/zenodo.3263739.
Full textAbstract:
<em>Today there is an increasing of demand among the population for healthy food products made of natural ingredients. Among of all confectionery products, marmalade-pastila products have the greatest potential for enrichment due to the two advantages: absence of fat in the recipe and presence of fruit and fruit and berry raw materials. However, the modern technologies of production of marshmallow or marshmallow-and-marmalade goods, as a rule, are conducted on obsolete equipment with addition of synthetic dyes and flavors, as well as the use of low-quality raw materials, which results to a negative impact on the nutritional value of the product and therefore on the human body, as a whole. In this regard, it is relevant to improve existing technologies, particularly jelly-pastilles, by adding of compositions of blended fruit and berry semi-finished products to their prescriptions. </em> <em>The use of low temperature during the concentration of three-component fruit and berry semi-finished products (50</em><em>…</em><em>60 °C) ensures maximum preservation of biologically active substances.</em> <em>During the experimental studies it is determined the change of structural and mechanical properties in blended compositions and marmalade with their addition. Marmalade products with the addition of blended compositions of fruit and berry semi-finished products are characterized by a pleasant color, taste and aroma inherent in the fruit and berry raw materials, the correct clear form, opaque fracture.</em> <em>The results of studies allowed to determine that the maximum strength of marmalade assured by adding a composition with a content of 65% apples, 25% strawberries and 10% hawthorn. The entering of natural compositions does not require the additional use of synthetic dyes, essences and gelling agents.</em>
13
Samokhvalova, Olga, Kateryna Kasabova, Nataliа Shmatchenko, Aleksey Zagorulko, and Andrii Zahorulko. "Improving the marmalade technology by adding a multicomponent fruit-and-berry paste." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 6–14. http://dx.doi.org/10.15587/1729-4061.2021.245986.
Full textAbstract:
The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making
14
Tutuarima, Tuti. "SIFAT FISIK DAN KIMIA MARMALADE JERUK KALAMANSI (Citrus microcarpa) : KAJIAN KONSENTRASI PEKTIN DAN SUKROSA Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus microcarpa) : Study of Pectin and Sucrose Concentrations." EKSAKTA: Berkala Ilmiah Bidang MIPA 18, no. 02 (2017): 164–72. http://dx.doi.org/10.24036/eksakta/vol18-iss02/73.
Full textAbstract:
The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%. Each treatment was repeated 3 times to obtain 27 units of experiment. The process of making marmalade using heating time for 20 minutes at 70oC. The analyzes include viscosity, ability to spread of jam, moisture content, pH, and total dissolved solids. The analysis was conducted at Agricultural Technology Laboratory of Bengkulu University. The results showed that marmalade with the use of pectin 2.25% and 95% sucrose resulted the optimal in viscosity, ability to spread of jam, and total dissolved solids. For the results of moisture content and optimal pH obtained at the use of pectin 1.75% and 75% sucrose.
15
Olga, Samokhvalova, Kasabova Kateryna, Shmatchenko Nataliа, Zagorulko Aleksey, and Zahorulko Andrii. "Improving the marmalade technology by adding a multicomponent fruit-and-berry paste." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 6–14. https://doi.org/10.15587/1729-4061.2021.245986.
Full textAbstract:
The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making
16
Ramzija Cvrk, Halid Junuzović, Arnela Smajić-Bećić, Amela Kusur, and Tijana Brčina. "Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time." International Journal for Research in Applied Sciences and Biotechnology 9, no. 3 (2022): 1–6. http://dx.doi.org/10.31033/ijrasb.9.3.1.
Full textAbstract:
In this original scientific paper, the content of crude fiber and total sugars in three different fruit products (cherry compote, rosehip marmalade and plum jam) in correlation with the production process and storage time was examined. All tests were conducted in the Laboratory of Food Technology, Faculty of Technology, University of Tuzla. The test results showed that in all fruit products a higher content of non-reducing sugars than reducing and sucrose was recorded. Also, the highest content of crude fiber was obtained in the S5 sample for rosehip marmalade and was 1.11%, while the lowest was recorded in the S1 sample for cherry compote and was 0.011%.
17
Горнич, Е. А., and Д. С. Мещерякова. "Development of Marmalade Jelly Technology Based on Sugar-Free Curd Whey." Vestnik APK Verhnevolzh`ia, no. 4(52) (December 25, 2020): 54–59. http://dx.doi.org/10.35694/yarcx.2020.52.4.011.
Full textAbstract:
Цель работы – получить кондитерский продукт, отвечающий требованиям современного потребителя. Взяв в качестве основного сырья творожную сыворотку, можно получить обладающий диетическими свойствами продукт: легкоусвояемый, питательный, обогащённый альбумином. На основе применяемых в настоящее время технологий производства мармеладов была разработана альтернативная, без использования сахара, патоки и прочих компонентов с высоким гликемическим индексом. А также был произведён опытный образец по собственной рецептуре с использованием сырья, отвечающего требованиям органической продукции. В состав готового продукта вошли сыворотка молочная, агар, подсластитель стевиозид. В варианте с добавкой был использован свежевыжатый морковный сок с целью нейтрализации специфического привкуса стевиозида. Исследования показали, что оба образца желе мармеладного по органолептическим показателям и значению титруемой кислотности отвечают требованиям ГОСТ. Предлагаемый продукт не имеет аналогов на отечественном рынке. The purpose of the work is to obtain a confectionery product that meets the requirements of a modern consumer. Having taken curd whey as the main raw material one can get a product with dietary properties: easily digestible, nutritious, enriched with albumin. On the basis of the current technologies for the production of marmalades, an alternative, without the use of sugar, syrop and other components with a high glycemic index has been developed. And a prototype was produced according to its own formula using raw materials that meet the requirements of organic products. The complete product contains milk whey, agar, stevioside sweeting agent. In the version with flavour freshly squeezed carrot juice was used to neutralize the specific stevioside flavor. The researches have shown that both samples of marmalade jelly meet GOST requirements in terms of organoleptic indices and titrated acidity. The proposed product has no analogues in the domestic market.
18
Khan, Md Hafizul Haque, Mohammad Mainuddin Molla, Ashfak Ahmed Sabuz, Md Golam Ferdous Chowdhury, and Mahfujul Alam. "Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences." Journal of Agricultural Science and Food Technology 7, no. 4 (2021): 57–65. http://dx.doi.org/10.36630/jasft_21006.
Full textAbstract:
The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.
19
Tolmacheva, Tatyana, and Nellya Tipsina. "Gel-forming substances in the long-stalked flax composition and their use in marmalade products formulations." Bulletin of KSAU, no. 1 (May 13, 2024): 251–56. http://dx.doi.org/10.36718/1819-4036-2024-1-251-256.
Full textAbstract:
The purpose of research is to study gelling substances (structure formers) and use them as a partial replacement for agar when developing a recipe and technology for preparing marmalade, as well as determining the quality of the resulting marmalade product. The object of the study is the seeds of long-stalked flax produced in 2020, grown in the fields of the Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev. The results of a study on the development of a recipe for jelly marmalade are presented. To obtain marmalade with beneficial properties, we partially replaced the gelling raw material (agar) with a jelly-like suspension obtained by blanching fiber flax seeds, and completely replaced sugar with a sweetener – stevia. A new marmalade product enriched with plant raw materials was obtained. Materials related to the physicochemical properties of long-stalked flax fiber, which is one of the best spinning crops and is used in the textile industry, were studied. At the same time, the following beneficial properties of flax were noted: the content of proteins with a complete amino acid composition; the content of polysaccharides, thanks to which it is possible to obtain a jelly-like suspension and use them as a gelatinous substance. Sugar was completely removed from the recipe and replaced with stevioside, a chemical compound present in the leaves of the stevia plant. To eliminate the bitter taste of stevioside, a decoction of red currant berries was used. A tasting was also held, as a result of which the product was highly appreciated. Based on research conducted, patents were obtained. The possibility of producing marmalade with beneficial properties under production conditions is presented. The resulting sweet product is safe for overweight people and people with diseases such as diabetes.
20
Averyanova, Elena V., Marina N. Shkolnikova, and Evgeniy D. Rozhnov. "Development and Quality Assessment of Marmalade with Vegetable Raw Material Extracts." Food Industry 9, no. 2 (2024): 30–39. http://dx.doi.org/10.29141/2500-1922-2024-9-2-4.
Full textAbstract:
In modern conditions one of the trends in the food industry development is the use of plant raw material extracts in food products including extract of the leather bergenia (Bergenia crassifolia L.) leaf. The study aimed at the composition development and the possibility justification of using extract of the leather bergenia leaf in the fruit marmalade technology. Experimental samples of marmalade consisted of vegetable raw material extracts in a dosage of 0.50; 0.75; 1.00 and 1.50% of each type of extract from the total mass of ingredients. To obtain prototypes, a man mixed apple and peach juices heated to 40 °C with extracts of vegetable raw materials; homogenized the mass; introduced applesauce and half the mass of glucose syrup; weighed dry pectin in a mixture with 1/10 of granulated sugar; heated to 80–90 °C; introduced the part of glucose syrup and sugar remained; heated to 106 °C; introduced citric acid solution; heated for 30 sec; stirred; cooled slowly; poured into molds, kept (25 ± 2) °C for 24 hours to complete gelation. The thesis presents the organoleptic assessment results of marmalade samples and data on the impact of the plant raw material extracts concentration on the samples. An increase in the vegetable raw material extract content to 1.0% or more worsens the taste, significantly; 0.5% cranberry fruit extract and 0.5% badan leaf extract added preserves sensory perception and increases the antioxidant activity of the samples by two times. The researchers determined physico-chemical parameters of marmalade samples, antioxidant activity and the content of biologically active substances, including arbutin. Its mass fraction is within acceptable limits and corresponds to an adequate consumption rate. The vegetable raw materials extracts use in the marmalade recipe expands the confectionery product range, increase their attractiveness and functional properties.
21
Bozhenova, Vasilisa Vyacheslavovna, Petr Evgenievich Balanov, and Irina Vladimirovna Smotraeva. "FORMULATION AND TECHNOLOGY DEVELOPMENT OF DIETARY CRANBERRY MARMALADE ON ERYTHRITOL." Bulletin of KSAU, no. 10 (2022): 187–94. http://dx.doi.org/10.36718/1819-4036-2022-10-187-194.
Full text
22
Kuznetsova, Elena, Jan Brinza, Elena Klimova, et al. "Microalga Dunaliella Salina Extract Use in The Jelly-Fruit Marmalade Technology." Food Industry 4, no. 2 (2019): 14–19. http://dx.doi.org/10.29141/2500-1922-2019-4-2-2.
Full text
23
Poluyanova, Maria A., and Vladimir G. Popov. "Biotechnological Aspects of the Functional Marmalade Development Using Whey for the Gastrointestinal Diseases Prevention." Food Industry 7, no. 2 (2022): 72–79. http://dx.doi.org/10.29141/2500-1922-2022-7-2-8.
Full textAbstract:
The article reveals the development processes and scientific substantiation of the marmalade of functional use, that is a functional product formulation with biologically active bifidogenic properties contributing to the prevention of the gastrointestinal tract diseases. The research relevance is due to the need to prevent the incidence of a new type of coronavirus COVID-19, that affects many systems of the human body, reduces immunity, while using drug therapy often leads to the natural intestinal microflora violation. To prevent the complications development, it is worth using food products capable of stopping destructive processes in the gastrointestinal mucosa during rehabilitation measures. The researchers developed the cranberry marmalade formulations with the probiotic culture introduction of a different mass fraction: sample 1 with probiotics in a free state, sample 2 with introduced immobilized probiotics; sample 3 with pasteurized whey enriched with a bacterial concentrate containing 0.001 % acidophilus bacillus. The control sample were the recipe of fruit and jelly marmalade. A man obtained a juice concentrate by pressing using an enzyme preparations composition of cellulolytic and pectolytic action. The researchers used the vacuum evaporation method to concentrate the juice to a dry matter content of 52-55 %; prepared the marmalade mass under laboratory conditions using traditional technology with a change in prescription components: probiotic culture introduction at the stage of swollen pectin into the cooled syrup at a temperature below 45 °C. The authors used mathematical modeling of formulations in the technological process to establish the ingredients optimal ratios; identified the rational introduction methods of acidophilus bacillus depending on the organoleptic and rheological product properties after a five-fold measurements repeatability.
24
Gabdukaeva, Liliya, Timofei Gumerov, and Olga Reshetnik. "The influence of organic amendments on the consumer features of jelly products." Food Industry 5, no. 1 (2020): 50–57. http://dx.doi.org/10.29141/2500-1922-2020-5-1-6.
Full textAbstract:
New products development improving human nutritional status and increasing the ingredients use efficiency with high functional properties in the production are key components of the State Policy Concept of the Russian Federation in the field of population healthy nutrition. Pectin containing raw materials with detoxifying and radioprotective properties belong to the main group of biologically active substances. Recently, natural products from fruit and vegetable raw materials without the artificial improvers use have become very popular, despite the short shelf life and higher cost. Among the sugary confectionery products, marmalade takes special place. Although it has low energy values, it has a low micronutrients amount. Moreover, in order to reduce the cost and extend the shelf life of the product, manufacturers often use synthetic additives, which negatively affects the consumers health. Therefore, the main direction of optimizing the nutritional value and developing a new range of marmalade is the infusions introduction of medicinal plants, fruit and vegetable raw materials into the recipes. The article considers the possibility of expanding the range of marmalade products using quince, the natural raw material. The high number of vitamins, minerals, organic acids, polyphenols, and aromatic substances in quince fruit indicates that it is promising for the prescription composition development for functional confectionery products. Given the availability, good preservation, low cost and high nutritional value, the researchers can recommend the quince use in marmalade technology, which will expand the range of jelly-fruit products and increase its biological value. The authors selected the structure forming agents of plant nature as substances that provide the desired structure of products; and determined the optimal concentration of each structure-forming agent. The thesis consists of mutual complex influence study of product components on consumer characteristics.
25
Horobets, Oleksandra, Yulia Levchenko, and Anzhela Boroday. "Innovative Technology of Confectionery Using Sea Buckthorn Puree." Restaurant and Hotel Consulting. Innovations 3, no. 1 (2020): 80–93. https://doi.org/10.31866/2616-7468.3.1.2020.205571.
Full textAbstract:
Topicality. The creation of new products and improvement of existing technologies is a perspective direction of the research now. The use of the regional plant materials to increase biological value and improve the rheological and organoleptic properties of food products without the use of artificial improvers is a topical area of research. The pastry and the sweet dishes be­long to the category of the daily consumption’s products. Their demand is constantly increased. The purpose and methods. The aim of the article was the use of mashed sea-buckthorn in the production of oatmeal cookies and marmalade. The effect of plant materials on the phys­ico-chemical and organoleptic indicators of finished products was researched. The chemical, physico-chemical methods of research were used tostudy the quality of the raw materials and the finished products with using of modern instruments and equipment, computer technology. Results. The use of mashed sea-buckthorn gives possibility to improve the organoleptic, physico-chemical and structural-mechanical properties of the finished products. The new technology of oatmeal cookies and marmalade was developed. The finished products were characterized by high quality and recommended to implementation for the restaurant business. Conclusions and discussion. The feasibility of use the sea buckthorn processing products in oatmeal and marma­lade technology has been confirmed by research. The new products with desirable properties al­low them to be used to prevent and normalize the functioning of the human body. The prospects of further studies are to improve food technology with an integrated use of the raw materials to create functional products enriched with natural biologically active substances.
26
Pronina, Yuliya, Zhanar Nabiyeva, Olga Belozertseva, Saule Shukesheva, and Abdysemat Samodun. "Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 68–78. http://dx.doi.org/10.15587/1729-4061.2022.263111.
Full textAbstract:
Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affected by the volume of whey (250 ml), the volume (0.02 g) and the time of revival of the starter culture (6 hours). A more significant factor was the volume of application of lactic acid microorganisms, from 0.01 to 0.02 g, which affects the growth of lactic acid microorganisms (increases) in the product. The antimicrobial activity of isolated crops in relation to E. coli was studied. The zones of illumination of the isolated colonies in relation to E. coli range from 0.1 mm to 0.5 mm. The results show that antagonistic properties affect pathogenic and conditionally pathogenic microorganisms in the gastrointestinal tract. The antioxidant properties of pastille marmalade products have been established. When applying starters of lactic acid cultures, the volume of antioxidants increased by 1.7 and 2.2 times compared with control. In this regard, the development of pastille marmalade products with starters of lactic acid microorganisms is a relevant and promising task because they are natural, have an immunostimulating effect, and expand the range of confectionery products
27
Antoshina, K. A., and S. A. Nesmachny. "Expert assessment of the quality of chewing marmalade packaging." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 4 (March 27, 2023): 196–201. http://dx.doi.org/10.33920/igt-01-2304-01.
Full textAbstract:
The article presents the results of an expert assessment of the quality of chewing marmalade packaging by identifying the fact of poor-quality sealing of the packaging seam, as a result of which the packaging gets unsealed under mechanical action. It has been established that the object of examination has a manufacturing defect in consumer packaging in the form of a violation of the technology for the production of a longitudinal seam (disbonds), which cannot meet functional requirements and cannot be used for its intended purpose. The results of the study require additional monitoring for the detection of defective products and prevention of their sale at diff erent distribution stages.
28
Крылова, Эмилия, Emilia Krylova, Татьяна Савенкова, et al. "The Use of Milk Protein in the Production of Jelly Products." Food Processing: Techniques and Technology 48, no. 3 (2019): 58–64. http://dx.doi.org/10.21603/2074-9414-2018-3-58-64.
Full textAbstract:
According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 33% lack of native proteins. Proteins serve as regulators of the genetic function of nucleic acids, participate as enzymes in all stages of the biosynthesis of polypeptides, store and transport oxygen, and perform an immunological function. The research objective was to develop a technology for producing jelly marmalade of high biological value by using milk protein. The studies were performed at the All-Russian Research Institute of the confectionery industry (a branch of V. M. Gorbatov Federal Research Center for Food Systems). The authors employed standard methods, e.g. physico-chemical, rheological, and organoleptic. The research featured jelly marmalade because it has a low nutritional value and a large amount of carbohydrates (70%). To fortify the product, the researchers used concentrated milk and whey proteins with a 80% protein content and a high biological value index (53%–170%). Gelatin served as the gelling agent. Its protein content was 87.2%. The experiment made it possible to establish the optimal ratio of sugar and molasses, the amount of gelling agent (8%), the amount of milk and whey protein concentrates (5%), and the influence of proteins on the viscosity of the jelly mass and its formation. The authors developed a method that makes it possible to introduce protein concentrates into the process of jelly boiling while preventing protein denaturation. The new technology produces jelly marmalade with milk protein content
 11.2 g per 100 g, which means that the energy value of the product is 14.2%. According to regulatory documentation, such a product
 is deemed as a “source of protein”.
29
Núñez-Carmona, Estefanía, Giuseppe Greco, Dario Genzardi, et al. "Nanowire Gas Sensor to Support Optical and Volatile Changes in the Production Chain of Fruit Jams." Chemosensors 10, no. 9 (2022): 345. http://dx.doi.org/10.3390/chemosensors10090345.
Full textAbstract:
The marmalade and jam market is growing worldwide, with the European countries being the main producers in this sector. The market has ancient origins and the production is aimed at conserving the surplus fruits during some period of the year. Nowadays, the automatic production processes are wide-ranging but start with high-quality raw materials and follow an appropriate cooking process to conserve the main features of the final product. On the other hand, cases of overcooking may occur which lead to the production of hydroxy-methyl-furfural and derivatives with consequent browning and poor organoleptic characteristics of the final product. This study aimed to use chemical oxide nanowire gas sensors device S3 coupled with optical techniques and recognizing algorithms to create a multi-actor platform able to control the production process of jams and marmalades with a fast response time, to assist the production process and avoid economical losses in the sector. PCA shows that this innovative technology can recognize changes in the volatile fingerprint, distinguishing when the positive and more natural organoleptic characteristics of the fruit are still present from the appearance of the organoleptic defects due to a faulty production process.
30
Belozertseva, Olga, Lyazzat Baibolova, Yuliya Pronina, Alberto Cepeda, and Dinara Tlevlessova. "The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 20–28. http://dx.doi.org/10.15587/1729-4061.2021.241526.
Full textAbstract:
Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product
31
Olga, Belozertseva, Baibolova Lyazzat, Pronina Yuliya, Cepeda Alberto, and Tlevlessova Dinara. "The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 20–28. https://doi.org/10.15587/1729-4061.2021.241526.
Full textAbstract:
Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product
32
Rudenko, Oksana, Nikolay Kondrat’ev, Marat Begeulov, Maxim Osipov, and Nina Buravova. "TECHNOLOGY IMPROVEMENT OF GLAZED VEGETABLE JELLY MARMALADE WITH REDUCED CONTENT OF EASILY DIGESTIBLE CARBOHYDRATES." Bulletin of KSAU, no. 8 (January 29, 2025): 173–83. https://doi.org/10.36718/1819-4036-2023-8-173-183.
Full text
33
Iorgachova, Katerina, and Karine Avetisian. "Quality adjustment for jelly marmalade of a modified carbohydrate structure." Eastern-European Journal of Enterprise Technologies 2, no. 11(80) (2016): 48. http://dx.doi.org/10.15587/1729-4061.2016.65768.
Full text
34
Ivanova, N. G., I. A. Nikitin, D. A. Velina, E. E. Ponomarev, M. F. Khayrullin, and J. V. Moskvina. "Development of technology for production of marshmallow with enhanced nutritional value." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 3 (2022): 40–46. http://dx.doi.org/10.20914/2310-1202-2022-3-40-46.
Full textAbstract:
Pastilles, along with marmalade, are characterized by a high nutritional value compared to other confectionery products and are one of the most popular food products. However, the high sugar content and the use of coloring and flavoring food additives limits their use in the diet of pregnant and lactating women, as well as people leading a healthy lifestyle. The paper presents the results of research on the development of marshmallow technology enriched with dietary fiber, vitamins and minerals. The authors justified the reduction of the prescription amount of sugar by replacing part of it with Jerusalem artichoke syrup. At the same time, the amount of added sugar in the finished product decreases without worsening the properties of the products familiar to the consumer. Studies have also been conducted on the introduction of quince puree into the recipe of marshmallows and the replacement of part of applesauce with banana puree and chicory powder. Organoleptic quality indicators of the developed marshmallow were characterized by a pleasant pronounced aroma and taste. The analysis of the nutritional value of marshmallows showed that marshmallows with banana have a high content of dietary fiber (1.1 times), vitamins B1, B2, PP (1.1-1.6 times), carotene (2.8 times), as well as phosphorus (3 times), magnesium (1.9 times), calcium (b 1.3 times) and potassium (1.3 times), and marshmallows with quince - an increased content of dietary fiber (2.3 times), phosphorus (3 times), calcium (1.3 times), iron (1.1 times), magnesium (1.1 times), carotene (15.4 times), vitamin B2 (1.2 times) and C (2.6 times) in comparison with the control sample of marshmallow " Vanil'nyj". The presented marshmallow technologies can be recommended for the nutrition of pregnant and lactating women, as well as for expanding the range of pastille products of preventive nutrition
35
Pak, Alina, Andrii Pak, Tetiana Sychova, Dmytro Torianyk, and Maryna Sofronova. "RESEARCH OF SYSTEM WATER OF JELLY PRODUCTS FROM DIFFERENT MANUFACTURERS BY THERMODYNAMIC METHODS." Bulletin of the National Technical University "KhPI". Series: Chemistry, Chemical Technology and Ecology, no. 1(13) (June 3, 2025): 54–61. https://doi.org/10.20998/2079-0821.2025.01.08.
Full textAbstract:
The object of the study was jelly products from different manufacturers: TM "Biscuit-Chocolate"; TM "Stymul"; TM "Klim"; TM "Jelini"; TM "Haribo"; TM "Roshen". Studies of the hygroscopic properties of jelly products from different manufacturers by the tensometric method have established that when choosing packaging and formulating requirements for storage conditions, it should be taken into account that the studied jelly products from different manufacturers can be stored in vapor-permeable packaging without spoilage at a relative moisture of no more than 70...75 %. At the same time, storage in vapor-permeable packaging without drying out the product or without its excessive moistening is possible at the following moisture ranges: TM "Biscuit-Chocolate" – from 45 to 55 %; TM "Stymul" – from 45 to 55 %; TM "Klim" – from 35 to 45 %; TM "Jelini" – from 45 to 55 %; TM «Haribo» – from 45 to 55 %; TM «Roshen» – from 35 to 45 %. Storage of the studied jelly products at a relative moisture of more than 70…75 % or under the condition of strict preservation of its initial moisture content is possible only in vapor-tight packaging. Studies of the system water of jelly products from different manufacturers by the low-temperature calorimetric method have established that the largest amount of system water, which has the properties of bulk or, so-called, free water, is contained in samples of jelly products from TM «Roshen» and TM «Biscuit-Chocolate» (0.31 and 0.29 kg/kg, respectively), and the smallest – in samples from TM «Haribo» and TM «Klim» (0.13 and 0.15 kg/kg, respectively). Other samples occupy an intermediate value in terms of the amount of frozen system water: TM "Stymul" – 0.27 kg/kg; TM "Jelini" – 0.25 kg/kg. Based on the data obtained, it can be assumed that during the development of the technology for the production of jelly products, organoleptic properties were prioritized for TM "Roshen" and TM "Biscuit-Chocolate", and for TM "Klim" products – extended shelf life. As for jelly products from TM "Haribo", unlike other studied samples, which belong to jelly marmalade, it belongs to chewing marmalade, the requirements for which in terms of organoleptic properties and consistency differ from other samples.
36
Bayazit, S., B. Imrak, A. Küden, and M. Kemal Güngör. "RAPD analysis of genetic relatedness among selected quince (Cydonia oblonga Mill.) accessions from different parts of Turkey." Horticultural Science 38, No. 4 (2011): 134–41. http://dx.doi.org/10.17221/97/2011-hortsci.
Full textAbstract:
Quince (Cydonia oblonga Mill.) is a minor fruit crop, which is primarily used for marmalade, jam, sauce and as rootstocks for pears. Different cultivated and local quince genotypes are grown in almost all parts of Turkey for fruit usage. In this study, randomly amplified polymorphic DNA (RAPD) technology was used to study the genetic relationships among 13 quince accessions selected from different parts of Turkey. Thirty decamer primers were used and 14 of them did not produce any polymorphism. The remaining 16 primers ranged in their amplification fragments between one (P-402, P-437, OPA 10, OPA 16, OPA 18 and OPA-19) and five (OPA-06 and OPA-07). The size of fragments varied from 100 to 1500 bp. Similarity values among the studied genotypes ranged between 0.483 and 0.925. The resulting dendrogram clustered into two groups (0.69 similarity value) based on evaluation of genetic similarities and differences. The results suggest that RAPD analysis could be used to distinguish and determine genetic variation among quince accessions. Also, the obtained clustering based on RAPD markers agreed to some extent with the geographical origin of the studied set of quince accessions.
37
Kazantsev, E. V. "Analytical methods for determining the content of sulfur dioxide and the rheological properties of confectionery." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 8 (July 24, 2023): 470–72. http://dx.doi.org/10.33920/igt-01-2308-03.
Full textAbstract:
The paper considers modern methods for determining sulfur dioxide in raw materials, semi-fi nished products, and various groups of confectionery products, including glazed ones. It has been established that the main sources of sulfur dioxide in marmalade and marshmallows are starch hydrolysis products (various types of molasses), fruit syrups and purees, while in chocolate with additions, the main sources are dried fruits, starch, and coconut fl akes. The content of E220 in the samples ranged from 7 to 50 mg per 1 kg. The results of the study made it possible to evaluate the eff ectiveness of various methods for determining E220 and establish the quality requirements for raw materials in order to obtain safe confectionery products. The rheological, structural, and mechanical properties of glazed sweets containing praline or praline-type confectionery from various nut raw materials during storage have been studied.
38
Muminov, N., M. Odinaev, Kh Vasiev, A. Abdirayimov, and M. Kurambayev. "Development and implementation of technological processes and modes of preparation of cotton fold for extraction of pectin substances." IOP Conference Series: Earth and Environmental Science 1068, no. 1 (2022): 012009. http://dx.doi.org/10.1088/1755-1315/1068/1/012009.
Full textAbstract:
Abstract The technology for the production of pectin from apple pomace, beet pulp, sunflower baskets and many other types of vegetable raw materials is briefly described. The quality of the final finished product - pectin, depends not only on physical and chemical processes, but also to a large extent on the quality and method of preparation of pectin-containing raw materials. An important place in the production of pectin is occupied by the processes of preparation of pectin-containing raw materials, hydrolysis-extraction and precipitation of pectin substances, on the correct implementation of which the yield and physicochemical parameters of the target product largely depend. In this regard, the preparation of pectin-containing raw materials, the research and development of technological regimes and processes for preparing the cotton flap, as a new type of raw material, are relevant and of great scientific and practical importance. Based on the research results, a technological line for the production of pectin from cotton flaps was developed. Pilot-industrial production of powdered pectin was mastered at the created experimental production “Buttermilk” of the Chinaz district of the Tashkent province, Uzbekistan. Moreover, 2.6 tons of food pectin were produced from cotton pods and on its basis 72.0 tons of marmalade were made for sale.
39
Tovma, L., and S. Kaplun. "USE OF SPECIAL PURPOSE PRODUCT FOR INCREASING PROTECTIVE FUNCTIONS OF THE ORGANISM OF SERVICEMEN WHEN PERFORMING TASKS IN EXTREME CONDITIONS." Collection of scientific works of the National Academyof the National Guard of Ukraine 1, no. 37 (2021): 30–37. http://dx.doi.org/10.33405/2409-7470/2021/1/37/237823.
Full textAbstract:
Extreme conditions are exceptional, special, extraordinary circumstances in which a civilian or military person often has to act, which requires them to show high skills, independence, activity, creativity, perseverance and determination in action, and require maximum stress, which goes sharply beyond limits of physiological norm. According to the Ministry of Health of Ukraine, cold injuries in the overall structure of injuries range from 3 to 10% and are accompanied by disability and sometimes fatal. Annually, more than 12,000 cases of cold injuries in our countryare registered. The problem is especially relevant given that fighting continues in the eastern Ukraine, in which the risk of cold injuries increases. Researchers at the National University of Pharmacy found that amino sugar glucosamine hydrochloride (G g / x) has frigoprotective properties, in particular: reduces the degree of body temperature, improves motor activity, muscle tone and physical activity, cardiohemodynamics and rheological properties of blood in the conditions of cold injuries. In addition, its frigoprotective properties in combination with gelatin are increased. Therefore, to create a special purpose product for increasing the protective functions of the body of servicemen when performing tasks in extreme conditions, the technology of marmalade was chosen, the recipe of which introduced amino sugar glucosamine hydrochloride in a fixed mass proportion. It is proved that the obtained product improves the body's adaptation to long-term effects of low temperatures and can be recommended as a frigoprotector when performing military service tasks in the field.
40
Tovma, L., and S. Kaplun. "USE OF SPECIAL PURPOSE PRODUCT FOR INCREASING PROTECTIVE FUNCTIONS OF THE ORGANISM OF SERVICEMEN WHEN PERFORMING TASKS IN EXTREME CONDITIONS." Collection of scientific works of the National Academyof the National Guard of Ukraine 1, no. 37 (2021): 30–37. http://dx.doi.org/10.33405/2409-7470/2021/1/37/237823.
Full textAbstract:
Extreme conditions are exceptional, special, extraordinary circumstances in which a civilian or military person often has to act, which requires them to show high skills, independence, activity, creativity, perseverance and determination in action, and require maximum stress, which goes sharply beyond limits of physiological norm. According to the Ministry of Health of Ukraine, cold injuries in the overall structure of injuries range from 3 to 10% and are accompanied by disability and sometimes fatal. Annually, more than 12,000 cases of cold injuries in our countryare registered. The problem is especially relevant given that fighting continues in the eastern Ukraine, in which the risk of cold injuries increases. Researchers at the National University of Pharmacy found that amino sugar glucosamine hydrochloride (G g / x) has frigoprotective properties, in particular: reduces the degree of body temperature, improves motor activity, muscle tone and physical activity, cardiohemodynamics and rheological properties of blood in the conditions of cold injuries. In addition, its frigoprotective properties in combination with gelatin are increased. Therefore, to create a special purpose product for increasing the protective functions of the body of servicemen when performing tasks in extreme conditions, the technology of marmalade was chosen, the recipe of which introduced amino sugar glucosamine hydrochloride in a fixed mass proportion. It is proved that the obtained product improves the body's adaptation to long-term effects of low temperatures and can be recommended as a frigoprotector when performing military service tasks in the field.
41
Cojocariu, Mirela, Elena Liliana Chelariu, and Ciprian Chiruţă. "Study on Behavior of Some Perennial Flowering Species Used in Vertical Systems for Green Facades in Eastern European Climate." Applied Sciences 12, no. 1 (2022): 474. http://dx.doi.org/10.3390/app12010474.
Full textAbstract:
The negative effects of urbanization such as urban overheating, pollution, high population density and so on are being experienced by city inhabitants more than ever, thus motivating a high number of researchers to find viable solutions to mitigate these effects. The present paper aims to identify an assortment of ornamental plants appropriate to be successfully used in various facade covering systems for buildings located in Eastern European countries. For this purpose, throughout a vegetation season, the project’s team thoroughly monitored the percentage of survival, the coverage degree, and the behavior (biometric aspects and visual quality) of ten flowering species planted vertically and being oriented towards all four cardinal points. At the same time, the team conducted a thorough monitoring of some parameters of the soil (pH, humidity, and temperature) and of the outside environment (light intensity and temperature). Two experimental structures were built, insulated on the inside and covered at the top with thermal insulating panels, to simulate the same conditions of an insulated and unheated construction. The monitoring results showed that Heuchera x hybrida ‘Fire Alarm’, Heuchera x hybrida ‘Marmalade’ and Festuca galuca had a healthy appearance throughout the year, regardless of the cardinal orientation while providing a good coverage of the vertical surface.
42
Ferrara, Giuseppe, Andrea Magarelli, Andrea Mazzeo, et al. "Underutilized Fig (Ficus carica L.) Cultivars from Puglia Region, Southeastern Italy, for an Innovative Product: Dried Fig Disks." Processes 11, no. 5 (2023): 1485. http://dx.doi.org/10.3390/pr11051485.
Full textAbstract:
Fig fruits have recently received more attention by consumers for their quality as either fresh or dried fruits and, consequently, growers are becoming more interested in the cultivation of this species. Figs are mainly consumed as processed fruits (dried, marmalade, jam, etc.), but limited attention has been paid to new possible processing applications of several local cultivars grown in Mediterranean countries. This study aimed to investigate both the morpho-pomological characteristics and consumer sensory ratings (two groups: students and technicians) for four fig cultivars processed as a new type of product, ‘dried fig disks’. The results showed that three out of the four cultivars (Processotto Nero, Natalese Nera, and Verde di Natale) had good pomological characteristics such as fruit weight and skin color, as well as easy peeling, yield, ripening time, and TSS. The same cultivars received positive hedonic scores for appearance (>5 on a 10-point hedonic scale), flavor (4–6 on a 10-point hedonic scale) and taste (6–7 on a 10-point hedonic scale). The overall score was positive for Processotto Nero, Natalese Nera, and Verde di Natale (>5 on a 10-point hedonic scale), whereas one cultivar, Comunione, was less appreciated (<5 on a 10-point hedonic scale). The flavor–sensory attributes most appreciated were black-red fruit, cooked, grassy, and floral; fig off-flavors were perceived as rancid only by students and to a limited extent. Consumer overall acceptance toward dried fig disks was mainly driven by the acceptability of appearance of the new product, together with pleasant flavor and taste.
43
Saima, Parveen, Ishfaq Bushra, Kausar Humaira, Saeed Shazia, and M. Azhar Ali. "Value Addition: A Tool to Minimize the Post-harvest Losses in Horticultural Crops." Greener Journal of Agricultural Sciences 4, no. 5 (2014): 195–98. https://doi.org/10.15580/GJAS.2014.5.042914208.
Full textAbstract:
Current regional economic intensification and changes in dietary patterns played a vital role in both the production and consumption of fruit and vegetables. Pakistan is one of the leading producer of citrus; mango, apricot, dates and huge amounts of potatoes, tomatoes, pepper, onions, cucumber etc. are grown in its diverse agro-ecological zones. In spite of high yield, this sector suffers significantly from postharvest losses of about 30–40%, because inherently this sector are more liable to deteriorative nature of fresh fruit and vegetables under tropical conditions characterized by high ambient temperatures and humidity, and a high incidence of pests and diseases which diminishes returns for producers. Tremendous opportunities exists for vertical diversification within the fruit and vegetable sector in terms of increase in farm income, poverty alleviation, food security, and sustainable agriculture. The vibrant agro-food industry have unlimited potential in the form of processed or value added products and consumers all over the country can get opportunity to enjoy them throughout the year. In this transaction, processing of food crops into a variety of products with extended shelf life. Adding value to the original crop also helps the farmer not only to overcome the spoilage and losses, but also fetches high returns due to the newly added technology. Value addition enterprises are aimed at giving value to the raw commodities into multiple products like fruit candies, jam, jellies, marmalade, fruit nectars, juices, dehydrated products and semi-processed food etc. which we can envisage in this category as well as remunerative prices to farmers. It provides convenience & safe food to consumers and promotes diversification and commercialization of agriculture by providing effective linkage between consumers and farmers. Moreover, it will make farm produce more exportable. The need for technology generation and commercialization at small scale are of critical importance to growth and diversification. The development of a dynamic agro-food industry will depend on innovative research and the deliberate engagement of the national inventive system comprising academia, industry, and government sector.
44
Pomanenko (Mezenova), N. Yu, O. Ya Mezenova, and Yu O. Nekrasova. "Specialized sports nutrition products using protein hydrolysis compositions of collagen-containing fish raw materials." Vestnik MGTU 24, no. 4 (2021): 414–27. http://dx.doi.org/10.21443/1560-9278-2021-24-4-414-427.
Full textAbstract:
The development of specialized sports nutrition with components of collagen-containing fish raw materials is due to the shortage of domestic products of this group, the problem of fish waste processing, scientific data on bioactive peptides of marine origin. Low-molecular active peptides and protein-mineral compositions in the form of powder and liquid dietary supplements were obtained from the scales of sardine and sardinella by methods of deep hydrolysis. During the hydrolysis of raw materials, fermentolysis was carried out with the Alcalase 2.5L enzyme, thermohydrolysis - at temperatures of 130-140 °C. The chemical composition of the scales of two fish species, the products of its hydrolysis, and the amino acid composition of its proteins have been studied. The amount of low-molecular-weight peptides in hydrolysates of sardine scales was investigated by various methods of hydrolysis. Rational methods of hydrolysis of scales - enzymatic and enzymatic-thermal - have been substantiated. They make it possible to obtain protein supplements with protein content of 83.9-85.2 % with a proportion of active peptides with a molecular weight of less than 10 kDa 91.7-98.1 %. A technology for obtaining protein supplements from fish scales has been developed, and their amino acid composition has been studied. The presence of irreplaceable and ergogenic amino acids, accompanying nitrogenous compounds, valuable in sports nutrition, was shown in the peptide supplement. An increased content of calcium, phosphorus and magnesium in the protein-mineral dietary supplement being important for the musculoskeletal tissues of an athlete has been established. On the basis of protein supplements in dry and liquid forms with the addition of beekeeping products, the technology of chewing marmalade for sports nutrition has been developed. Bioproduct "Apikolltonus" belongs to the class of gainers with a protein content of 20.5 %, a carbohydrate of 41.6 % with an amino acid value of BCAA (isoleucine : leucine : valine) 2 : 1 : 1.5. A multicomponent bar for sports nutrition has been developed using protein hydrolysates of scales, flaxseed and apple cakes, and pine nuts. The bar is functional in terms of the content of calcium and phosphorus, dietary fiber, flavonoids, and vitamin E. Recommendations for the use of new sports nutrition products are substantiated.
45
АКСЕНОВА, Л. М., М. А. ПЕСТЕРЕВ, О. С. РУДЕНКО, et al. "DEVELOPMENT OF AN ALGORITHM FOR CREATING A THROUGH TECHNOLOGICAL FLOW FROM THE FIELD TO THE CONSUMER." Известия вузов. Пищевая технология, no. 2-3(392) (July 26, 2023): 25–33. http://dx.doi.org/10.26297/0579-3009.2023.2-3.10.
Full textAbstract:
Селекция по формированию новых сортов фруктов, овощей и зерновых культур не всегда учитывает тех- нологические особенности их переработки в пищевые продукты. Эффективным направлением расширения отечест- венной сырьевой базы является использование сырья с повышенным количеством нативных компонентов, требования к которым задаются изготовителем готовых продуктов с учетом технологий их производства. Целью исследования являлась разработка алгоритма создания сквозного технологического потока от поля до потребителя на базе едино- го системного подхода к построению технологий. Проанализированы технологии производства мучных и сахари- стых кондитерских изделий на примере сахарного печенья и мармелада овощного на базе единого системного под- хода. Информационной базой послужили научные работы, проведенные в институте кондитерскойпромышленности и на кондитерском комбинате «Кубань» в 2010–2022 годах, справочные данные и результаты научных исследований, опубликованные на официальных сайтах. Анализ проведен с применением методов количественных оценок связей, статистический анализ проводили вычислением коэффициента корреляции знаков по Фехнеру. Определены требу- емые показатели сырья по качеству и количеству клейковины для сквозных технологий производства печенья и по массовой доле общего сахара и органолептической оценкедля мармелада. Анализ коэффициента корреляции знаков показал прямую связь между выбранными показателями качества сырья и готовой продукции. Предложен алгоритм сквозной технологии от поля до потребителя с заранее заданными показателями сырья, полуфабрикатов и готовых изделий. Обоснована целесообразность формирования требований к исходному сырью с учетоморганолептических, физико-химических и структурно-механических характеристик кондитерских изделий и полуфабрикатов, которые по- зволят обеспечить выпуск продукции стабильно высокого качества. Формирование баз данных существующего сырья и прогнозирование создания новых сортотипов сырья с заданными характеристиками позволит сократить энергети- ческие затраты на адаптацию технологий к сырью и повысить производство продуктов питания высокого качества. Breeding for the formation of new varieties of fruits, vegetables and cereals does not always take into account the technological featuresof their processing into food products. An effective way to expand the domestic raw material base is the use of raw materials with an increasednumber of native components, the requirements for which are set by the manufacturer of finished products, taking into account their productiontechnologies. The aim of the study was to develop an algorithm for creating an end-to-end technological flow from the field to the consumer based on aunified systematic approach to building technologies. The technologies for the production of flour and sugar confectionery products are analyzed usingthe example of sugar cookies and vegetable marmalade on the basis of a unified systematic approach. The information base was scientific workcarried out at the Institute of the Confectionery Industry and at the Kuban Confectionery Plant in 2010–2022, reference data and the results ofscientific research published on official websites. The analysis was carried out using the methods of quantitative assessment of relationships, statistical analysis was carried out by calculating the correlation coefficient of signs according to Fechner. The required indicators of raw materials for the quality and quantity of gluten for end-to-end technologies for the production of cookies and for the mass fraction of total sugar andorganoleptic evaluation for marmalade were determined. Analysis of the correlation coefficient of signs showed a direct relationship between theselected indicators of the quality of raw materials and finished products. An algorithm for end-to-end technology from the field to the consumer withpredetermined indicators of raw materials, semi-finished products and finished products is proposed. The expediency of forming the requirements forthe initial raw material is substantiated, taking into account the organoleptic, physico-chemical and structural-mechanical characteristics ofconfectionery and semi-finished products, which will ensure the production of consistently high quality products. Formation of databases of existing raw materials and forecasting the creation of new sortotypes of raw materials with specified characteristics will reduce energy costs for adapting technologies to raw materials and increase the production of high quality food.
46
Tsykhanovska, Iryna, Alexandr Alexandrov, Tetiana Lazarieva, and Tatуana Gontar. "RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS." ScienceRise, no. 5 (November 11, 2020): 73–79. http://dx.doi.org/10.21303/2313-8416.2020.001498.
Full textAbstract:
The results of the influence of the food additive "Magnetofood" on the quality indicators of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic characteristics, density, mechanical strength, effective viscosity, degree of overrun and volume kinetics during storage) are presented. It was found that the introduction of the additive "Magnetofood" into the prototypes of cottage cheese desserts and white-pink marshmallows (on agar and pectin) in an amount from 0.1 % to 0.2 % to the mass of the recipe mixture in comparison with the control improves the structure, texture and external type of whipped products; the distribution function of air bubbles by diameter is narrow and symmetric, the diameter d = (45 ... 50) 10-3 m is a fundamental factor indicating the stabilizing effect of nanoparticles of the food additive "Magnetofood". It was found that with an increase in the mass fraction of the food additive "Magnetofood", the following increases (compared to the control): in curd desserts - the maximum shear stress by a factor of (1.18 ... 1.3) and the thixotropy coefficient by 1.26 times; in white-pink marshmallows - the strength of the foam structure is (1.1 ... 1.2) times and the effective viscosity of the marshmallow masses is (1.35 ... 1.55) times (which has a positive effect on the texture of the product and the extension of the period preservation of the freshness of finished products); as well as in marshmallow masses, they decrease: density by (1.12 ... 1.15) times and the duration of whipping by (1.5 ... 2.5) 60 s. The rational content of the additive "Magnetofood" in the recipes of curd dessert and marshmallow of white-pink marshmallow was determined – 0.15 % to the mass of the recipe mixture. The prospects of using "Magnetofood" as an improver and stabilizer of polyphase foam-like structures have been determined
 Object of research: production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin).
 Investigated problem: obtaining stable polyphase food systems, in particular, a foam-like structure, with a deviation of the quality indicators of raw ingredients and technological parameters in production conditions.
 Main scientific results: a deterioration in the quality of cottage cheese desserts and marshmallow products was revealed with a deviation of the physicochemical parameters of raw ingredients (in particular, cottage cheese, pectin, agar) and possible ranges of deviations of the initial values of the process parameters (temperature conditions, duration of whipping and gelation) leading to a deterioration the quality of finished products in terms of the following indicators: organoleptic characteristics, physicochemical, microbiological and functional and technological properties, shelf life. It is shown that improving the technology and increasing the stability of the polyphase structure of foam-like food products can be achieved by introducing a food additive of complex action "Magnetofood". In particular, due to the structure-forming, stabilizing, water-retaining and bacteriostatic properties of the Magnetofood additive. As a result of the introduction of 0.15 % food additive "Magnetofood" into the recipe for cottage cheese dessert and white-pink marshmallow, the following improves: organoleptic, structural-mechanical and physical-chemical indicators; structure, consistency and appearance of the whipped product; storage periods are extended.
 The area of practical use of the research results: food enterprises specializing in the production of whipped products (fermented milk desserts, pastel-marmalade products, sambucs).
 Innovative technological product: technology for the production of cottage cheese dessert and marshmallow white-pink (on agar) and (on pectin) using the food additive "Magnetofood".
 Scope of application of the innovative technological product: food industry, restaurant enterprises.
47
Iryna, Tsykhanovska, Alexandrov Alexandr, Lazarieva Tetiana, and Gontar Tatуana. "RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS." ScienceRise, no. 5 (Special Issue) (October 30, 2020): 73–79. https://doi.org/10.21303/2313-8416.2020.001498.
Full textAbstract:
The results of the influence of the food additive "Magnetofood" on the quality indicators of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic characteristics, density, mechanical strength, effective viscosity, degree of overrun and volume kinetics during storage) are presented. It was found that the introduction of the additive "Magnetofood" into the prototypes of cottage cheese desserts and white-pink marshmallows (on agar and pectin) in an amount from 0.1 % to 0.2 % to the mass of the recipe mixture in comparison with the control improves the structure, texture and external type of whipped products; the distribution function of air bubbles by diameter is narrow and symmetric, the diameter d = (45 ... 50) 10<sup>-3</sup> m is a fundamental factor indicating the stabilizing effect of nanoparticles of the food additive "Magnetofood". It was found that with an increase in the mass fraction of the food additive "Magnetofood", the following increases (compared to the control): in curd desserts - the maximum shear stress by a factor of (1.18 ... 1.3) and the thixotropy coefficient by 1.26 times; in white-pink marshmallows - the strength of the foam structure is (1.1 ... 1.2) times and the effective viscosity of the marshmallow masses is (1.35 ... 1.55) times (which has a positive effect on the texture of the product and the extension of the period preservation of the freshness of finished products); as well as in marshmallow masses, they decrease: density by (1.12 ... 1.15) times and the duration of whipping by (1.5 ... 2.5) 60 s. The rational content of the additive "Magnetofood" in the recipes of curd dessert and marshmallow of white-pink marshmallow was determined – 0.15 % to the mass of the recipe mixture. The prospects of using "Magnetofood" as an improver and stabilizer of polyphase foam-like structures have been determined <strong>Object of research:</strong> production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin). <strong>Investigated problem:</strong> obtaining stable polyphase food systems, in particular, a foam-like structure, with a deviation of the quality indicators of raw ingredients and technological parameters in production conditions. <strong>Main scientific results:</strong> a deterioration in the quality of cottage cheese desserts and marshmallow products was revealed with a deviation of the physicochemical parameters of raw ingredients (in particular, cottage cheese, pectin, agar) and possible ranges of deviations of the initial values of the process parameters (temperature conditions, duration of whipping and gelation) leading to a deterioration the quality of finished products in terms of the following indicators: organoleptic characteristics, physicochemical, microbiological and functional and technological properties, shelf life. It is shown that improving the technology and increasing the stability of the polyphase structure of foam-like food products can be achieved by introducing a food additive of complex action "Magnetofood". In particular, due to the structure-forming, stabilizing, water-retaining and bacteriostatic properties of the Magnetofood additive. As a result of the introduction of 0.15 % food additive "Magnetofood" into the recipe for cottage cheese dessert and white-pink marshmallow, the following improves: organoleptic, structural-mechanical and physical-chemical indicators; structure, consistency and appearance of the whipped product; storage periods are extended. <strong>The area of practical use of the research results</strong>: food enterprises specializing in the production of whipped products (fermented milk desserts, pastel-marmalade products, sambucs). <strong>Innovative technological product:</strong> technology for the production of cottage cheese dessert and marshmallow white-pink (on agar) and (on pectin) using the food additive "Magnetofood". <strong>Scope of application of the innovative technological product:</strong> food industry, restaurant enterprises.
48
Temiz, Hasan, Zekai Tarakçı, Tarik Yarilgaç, and Beşir Dağ. "Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades." International Journal of Dairy Technology 71, no. 1 (2017): 264–68. http://dx.doi.org/10.1111/1471-0307.12420.
Full text
49
Greco, Giuseppe, Estefanía Núñez-Carmona, Dario Genzardi, et al. "Tailored Gas Sensors as Rapid Technology to Support the Jams Production." Chemosensors 11, no. 7 (2023): 403. http://dx.doi.org/10.3390/chemosensors11070403.
Full textAbstract:
Nowadays, innovation in food technologies is fundamental and consumers are increasingly aware and demanding. To create a final product that is more and more appealing, health and safety guidelines are pushing towards new challenges. It is precisely due to the high quality required by the producers that the aim discussed in this project has been conceived. Until today, the controls on the entire production line have been slowed down by the limitations of the technologies involved, including the high cost of instrumentation for microbiological analysis, the need for qualified personnel to carry them out, the long execution times and the invasiveness of the techniques themselves. This project has, therefore, proposed a user-friendly solution that is minimally invasive, fast and at a lower cost. This system makes use of classical microbiological analysis and, in parallel, use of an innovative electronic-nose small sensor system (S3+), which can be trained to recognize the volatile fingerprint of a specific product and customized for a specific use. The aim of this project was to develop a system that is able to detect the mold contamination on fruit and vegetable jams and marmalades, using a new kind of innovative metal semiconductor gas sensor (MOS) device. The application of this technology has, therefore, made it possible to classify various samples of uncontaminated and contaminated fruit and vegetable preparations. Thanks to the classification implemented by a data-driven algorithm, it has been possible to build an anomaly detector that is able to recognize the occurrence of possible contamination, thus acting as an early alert system in the food chain. All this will occur in less than 1 min once the system is trained, in contrast with classical microbiological or chemical techniques that normally require longer timeframes to obtain a result and involve the use of reagents, increasing the costs.
50
Shvets, Ludmila. "IMPROVEMENT OF THE SHAKER FOR FRUIT PICKING." Vibrations in engineering and technology, no. 3(98) (October 30, 2020): 56–64. http://dx.doi.org/10.37128/2306-8744-2020-3-6.
Full textAbstract:
Fruits and berries are valuable foods that provide the necessary for human consumption: sugars, proteins, fats, mineral salts, organic acids,pectin, tannins and other substances, vitamins. Also raw materials for the food industry, which are used to make juices, jams, marmalades, jams. Due to the crisis, which covered all areas of human activity in Ukraine, the average annual consumption of fruits and berries per unit of population is less than 50% of the biologically justified norm; the area of orchards is 2.7% of the total area of agricultural land (0.8 million hectares), of which 60% is apple orchards. Improving the situation is possible through the intensification of horticulture - obtaining maximum annual yields through the introduction of the latest advances in science and technology, including in the field of mechanization of fruit production. The most time-consuming operation in the technological process of fruit production is harvesting, which, in particular for apples, accounts for 15-40% of the total cost of garden care. It can be emphasized that the cost of growing apples is 92 times higher than for a similar area of cereals. The solution to this problem is possible through the introduction of fruit harvesters, the use of which allows to increase productivity by 3.7-12.6 times, to release an average of 50 people. per day from the use of one machine and reduce operating costs by 30-50% compared to manual assembly. The most widespread at present for fruit harvesting, as evidenced by the trends of the world agricultural machinery industry, are stem vibrating machines of positional action with inertial linear working bodies. At the same time, the use of serial fruiting means, due to the impersonal process of removal, causes damage to trees and fruits, which are suitable mainly for technical processing or urgent sale in fresh form; the productivity of serial fruit harvesters is relatively low.