Some aspects of the influence of the chemical composition of gel-forming raw materials on the properties of marmalade

Abstract

Abstract This work is aimed at solving the problems of controlling the structural-mechanical, rheological, organoleptic properties of jelly-like confectionery by changing the chemical composition of gel-forming raw materials. The manufacture of jelly marmalade is a complex process owing to the presence of a large number of prescription components that affect the properties of finished products such as sugar, molasses, pectin, modified starch and other structure-forming agents. Since pectin is produced in Russia in small volumes, this limits the possibility of choosing its type due to the high price, which does not always guarantee the stability of the quality of marmalade during storage. Pectin derived from major sources (apple cake, citrus crusts, sugar beet, etc.) differs in chemical properties and molecular chain size. The influence of the composition of carbohydrates on the structural, mechanical and rheological properties has not been adequately studied. Since moisture transfer processes have a significant effect on the shelf life of intermediate moisture products, which include marmalade, it is the chemical composition of the raw material that causes the ratio of bound to free moisture in the marmalade. In the paper the influence of the content of starch syrup (5.0 - 25.0%) on the structural-mechanical (strength) and organoleptic characteristics of model samples of jelly marmalade made on the basis of apple pectin is considered. The obtained patterns can be used to predict the stored capabilities and shelf life of various marmalade items.