Development of products with extended shelf life

Abstract

The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the technological process.Methods. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. Samples of semi-finished products containing 25–30% fruit and citrus juices, 0.1–0.5% freeze-dried aromatic plants, 0.3–0.5% berry or vegetable powders, 0.3–0.6% spices were the objects of the research.The results. It has been established that the use of cellulose and glycerin in the formulation of carbohydrate-fat binary compositions based on fruit, citrus juices, berry or vegetable powders and spicy-aromatic raw materials contributes to the formation of an elastic, delicate film structure and a complex of flavoring and aromatic substances, depending on the type of raw materials and VAD used. With an increase in the concentration of cellulose, the films become denser, and in combination with the main raw materials (juice, powders, spices), the amount of dry substances and extract content increase, the films become opaque and less elastic. It has been found that in all samples, with an increase in spicy-aromatic raw materials, the number of inclusions increases and the films acquire a mosaic appearance. For clarity of experiments, graphs of the dependence of the type of main raw material and VAD on the concentration of the recipe composition and the formation of the flavor and aromatic range have been presented.Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of flavor and density of edible films is complex: the balance between sweetness, extractivity and threshold values of sensory characteristics are the main criteria for the organoleptic quality of the films being developed. It increases with the concentration of VAD and the type of juices or powders used. A richer and more pronounced taste appears.

Keywords

• structure formation
• carbohydrate-fat components
• vegetable raw materials
• food films