Development of technology of thermostable fillings of functional orientation with the use of products of processing of black currants

Abstract

The development of technologies of thermostable fillings on the basis of fruit and berry raw materials is actual. The valuable chemical composition of black currant berries, which determines the functional significance of their use in the technology of thermostable fillings, has been established. Organoleptic, structural and mechanical parameters of the developed samples of fillings with the use of berry processing products have been evaluated. Their thermostable characteristics at different temperature regimes - 170°Ñ, 200°Ñ, 220°Ñ - have been investigated. The best properties were revealed in the samples of fillings with 10% and 15% replacement of the recipe amount of sugar with powder from berry pomace. With increasing temperature exposure up to 220ºC they met the quality requirements for thermostable fillings. Introduction of 15 % of powder into the recipe worsens the color and taste of stuffing, thickens its mass, gives tightness. The sample of stuffing with the introduction of powder in the amount of 10% of the recipe sugar content was characterized by the best quality. The possibility of using powder from black currant berry squeeze in the technology of thermostable fillings as an additional source of antioxidants, vitamins, dietary fiber, including pectin, fiber, to form the color, flavor, structure of the target product was established.