期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2016
卷号：2
期号：11
页码：48-56
DOI：10.15587/1729-4061.2016.65768
语种：English
出版社：PC Technology Center
摘要：The study explores changes in the structural and organoleptic properties of marmalade jelly with different amounts of acid. The research findings make it advisable to reduce the recipe amount of acid by 25 % for agar-based marmalade with 50 %-substitution of syrup IG-60 for sugar, glucose, and maltodextrin. Products with improved organoleptic properties were obtained from samples that were based on using syrup and polydextrose instead of glucose, maltodextrin and 75 % to 100 % of sugar as well as 50 % of the recipe amount of acid. The carbohydrate structure of pectin-based marmalade masses has determined expediency of reducing the recipe amount of acid by 8 % ... 20 %. Besides, we studied physicochemical, structural and mechanical as well as organoleptic indicators of quality of double-layer marmalade in which starch syrups of various carbohydrate structures or fructose with polydextrose were used instead of glucose, maltodextrin, and sugar. We have proved the expediency and developed recommendations as to changing the amount of acid in the recipe of marmalade jelly on agar and on pectin depending on its carbohydrate structure.
