GETTING PECTIN FROM SQUASH CURRANT TO MAKE MARSHMALLOWS ON THE BASIS OF GOOSEBERRIES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 1, Issue
Abstract
Actual is the search for new types of raw materials for the production of pectin. The idea of healthy food promotes popular food products rich in valuable nutrients. Also In the works of researchers, attentions paying the search for alternative raw materials for the marshmallow. The purpose of the article to obtain pectin from the skin of black currant berries and to investigate its properties. To make marshmallow from puree of berries of gooseberry. To study the mineral-vitamin composition of marshmallow samples. To use in the recipe of marshmallows the pectin from the skin of currant berries. Pectin samples was obtain by the hydrolysis-extraction method. The skin of berries was flooded 0.5% ammonium oxalate solution and extracted for 14 hours at 35…37 °C. Pectin precipitating with 90% alcohol. The experimental sample of pectin is fine powder, has no foreign impurities, it has a pleasant berry smell. Pink color. Have found that currant skin to can to use to produce pectin. The degree of methyl esterification of pectin (70±2)%. The pectin high the degree of methyl esterification forms stable gel. The content of galacturonic acid is (71.5±0.2)%. This indicates a high degree of purity of pectin samples. Marshmallow was prepare from berries of gooseberry, used pectin from the skin of currant for gelation. Per for organoleptic and physicochemical parameters, the samples meet the requirements that imposed on the marshmallow. Have explored the content of elements of calcium, iron, iodine, vitamin C and pectin into samples of marshmallows. The content of pectin in 100 g of sample is (1.8±0.1)%, the content of iron is (5.6±0.1) mg, content of vitamin C is (0.05±0.01) mg. This allows us to characterize marshmallows as a product with valuable nutrients. Recommended using of puree from berries of gooseberry in marshmallow recipe in order to obtain a safe, tasty and useful confectionery product.
Authors and Affiliations
Вікторія Челябієва, Ольга Сиза, Олеся Савченко
Keywords
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- EP ID EP364027
- DOI 10.5281/zenodo.1306745
- Views 103
- Downloads 0
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