INVESTIGATION OF THE STRUCTURAL PROCESS OF THE MARMALADE MASS USING POWDERS BASED ON APPLE AND CARROT PULP

ABSTRACT

This research examines the structural development of marmalade matrices incorporating apple and carrot pulp powders. Leveraging the inherent nutritional richness of these powders, characterized by significant pectin, carotene, vitamin, and dietary fiber content, this study elucidates their contribution to structural reinforcement and enhanced bioactivity within the marmalade. 1  A systematic investigation was conducted to determine the optimal incorporation levels of apple and carrot powders, analyzing their impact on the resultant mass structure. 1  Comprehensive analyses, encompassing organoleptic, physicochemical, and rheological parameters, revealed that a powder inclusion range of 5-10% yielded a homogeneous marmalade structure, superior binding capacity, and a vibrant color profile with pronounced flavor characteristics

АННОТАЦИЯ

В данной работе исследован процесс формирования структуры мармеладной массы с использованием порошков на основе яблочного и морковного жома. Яблочный и морковный порошки обладают высокой пищевой ценностью как натуральное сырье, содержат большое количество пектина, каротина, витаминов и пищевых волокон. Эти компоненты играют значительную роль в укреплении структуры и повышении биологической ценности мармелада. В ходе исследования оценено количество вносимых в мармеладную массу яблочного и морковного порошков и их влияние на структуру массы. Проведен анализ органолептических, физико-химических и реологических свойств. Результаты показали, что вносимый в количестве 5-10% порошок обеспечивает однородную структуру мармеладной массы, высокую связующую способность, цвет с ярким вкусом продукта.

Keywords: Apple powder, carrot powder, marmalade mass, structuring process, pectin substances, food fibers, rheological properties, biological value, healthy products, innovative technologies.

Ключевые слова: яблочный порошок, морковный порошок, мармеладная масса, процесс структурирования, пектиновые вещества, пищевые волокна, реологические свойства, биологическая ценность, полезные продукты, инновационные технологии.

Introduction. Among the types of marmalade in the confectionery market, jelly marmalade dominates. This is due to the fact that fruit and berry puree is used in the production of fruit and berry marmalade, and its price is significantly higher than that of jelly marmalade. At the same time, a significant disadvantage of jelly marmalade is that its recipe contains an average of 70% sugar, and artificial dyes and flavorings are mainly used to give taste, color, and aroma[1]. Due to these drawbacks, jelly marmalade is high in calories and has low nutritional and biological value.

In order to improve the quality of jelly-formed marmalade, we proposed to increase its nutritional and antioxidant value and reduce its sugar content. To achieve this goal, we proposed using powders based on apple and carrot pomace in the recipe. These powders are made directly from secondary raw materials in the juice production process, which allows reducing the cost of the finished product.

As a control for the new type of marmalade, the "Jelly-Formed" marmalade recipe was chosen, in which agar is used as the gel substance[2].

To reduce the sugar content in jelly marmalade and increase its nutritional and antioxidant value, the possibility of replacing white crystalline sugar with powders based on apple and carrot pomace was studied. Apple and carrot powders were added in doses of 25%, 50%, and 75%[3]. This approach allows reducing the calorie content of marmalade and enriching it with dietary fiber and antioxidants.

Jelly marmalade of the experimental and control samples was prepared according to the method described below. Jelly confectionery products have a jelly-like structure, which is formed under certain conditions under the influence of high molecular weight substances in the recipe. The structure of jelly marmalade depends on many factors, including the recipe components and their proportions [4].

Research methods and techniques

The following were taken as the object of research in the experimental work:

Apples of the "Besh Yulduz" variety, Jizzakh region, Gallyaaral district. "Dasta qovoq" pumpkin variety, "Toshkent viloyati" "Qizil musht" beet variety, "Vitvmin" carrot variety [5]. Sample of jelly marmalade and mixtures made from them using pulps of apples, beets, carrots and pumpkins, pulped directly from juice, secondary raw materials of apples, beets, carrots and pumpkins, powders and powders of apples, beets, carrots and pumpkins, heat-resistant starter cultures of beets and pumpkins, syrups based on apple and carrot waste in the production of natural juice nectars [6];

In the study, the following raw materials were used as semi-finished fruit and vegetable products (powders, powders, syrups and heat-resistant fillings) and additives to them (marmalade and fillings), apple puree (GOST 3274:201), agar-agar (GOST 16280:2016), sugar (GOST 33222:2019), starch paste (GOST 33917:2019), citric acid monohydrate (GOST 908:2018), drinking water (GOST 51232:2018, SanPin 2.1.4.1074-18) [7]

Experimental marmalade samples were prepared by adding powders obtained from apple and carrot waste. Food agar was used to form the jelly; the agar was mixed with drinking water in a 1:30 ratio and melted by heating to a temperature of 100°C.

Apple, carrot powders, and high-sugar starch patoka were preheated to 60°C and mixed. The prepared jelly mass was heated to a temperature of 50 °C, 0.98% citric acid was added to it relative to the recipe mass, and it was packaged. The resulting marmalade products were cooled to 20°C. Control samples were prepared using the traditional method [8].

The plastic strength of the marmalade was measured on a CT-2 electronic structure meter (Quality Laboratory LLC, Russia).

Results and discussions.

Table 1

Recipes for control and experimental samples of jelly marmalade

White crystalline sugar is one of the important components of jelly confectionery recipes, including marmalade, and has a great influence on the process of studne formation. However, agar studnesi can also be formed without the addition of sugar. The introduction of powders based on apple and carrot pomace into the jelly marmalade recipe significantly influences the jelly formation process.

The table presents the composition of different marmalade samples, focusing on the mass fraction of dry matter (%), the quantity of each raw material (g), and the variations among the different formulations. Sugar is a crucial ingredient in marmalade production, providing sweetness, texture, and preservation properties. The control sample contains 61.22 g of sugar, with a dry matter (DM) content of 61.13 g. The experimental samples do not contain sugar, indicating an attempt to replace it with alternative sweeteners or fruit-derived components. Patoka, or syrup, is used to improve the texture, viscosity, and stability of the marmalade.The control sample contains 26.27 g of natural syrup (with 20.49 g of dry matter).

Sample 1 uses 75.00 g of natural syrup, resulting in 58.50 g of dry matter.

Sample 2 contains 50.00 g of natural syrup, contributing 39.00 g of dry matter.

Sample 3 has 25.00 g of natural syrup, with 19.50 g of dry matter.

 This variation demonstrates how increasing the syrup content influences the consistency and moisture retention of marmalade. This powder is used to enhance the fruit content and nutritional properties of the marmalade. The control sample does not contain any fruit powder.

Sample 1 incorporates 25.00 g of fruit powder, yielding 16.2 g of dry matter.

Sample 2 contains 50.00 g of fruit powder, providing 32.50 g of dry matter.

Sample 3 includes 75.00 g of fruit powder, resulting in 48.75 g of dry matter. The progressive increase in fruit powder enhances the natural fruit flavors, fiber content, and antioxidant properties of the marmalade. Feed agar is a gelling agent that helps in achieving the desired jelly-like consistency of marmalade. The control sample contains 1.05 g of feed agar, contributing 0.89 g of dry matter.

Sample 1 has 1.22 g of feed agar, resulting in 1.04 g of dry matter.

Sample 2 also contains 1.22 g of feed agar, with 1.04 g of dry matter.

Sample 3 has the same composition as sample 2, ensuring uniform gelling properties across all experimental samples. The consistent amount of feed agar in all samples indicates its essential role in maintaining the structural integrity of the marmalade. Citric acid acts as a preservative and pH regulator, enhancing flavor and extending shelf life. The control sample contains 1.18 g of citric acid, with 1.16 g of dry matter.

Sample 1 has 0.98 g of citric acid, providing 0.96 g of dry matter.

Sample 2 follows the same composition as sample 1.

Sample 3 also contains 0.98 g of citric acid. The minor variation in citric acid content ensures optimal acidity levels and contributes to the overall taste of the product. The total weight of raw materials varies across different samples, influencing the final product yield. The control sample has a total weight of 89.72 g (dry matter 83.67 g).

Sample 1 has 102.20 g of raw materials (dry matter 76.7 g).

Sample 2 contains 102.20 g of raw materials (dry matter 73.50 g).

Sample 3 consists of 102.20 g of raw materials (dry matter 70.25 g).The final yield of marmalade shows a gradual decrease in dry matter content with increasing fruit powder content. Control Sample: 82.00% dry matter yield

Sample 1: 75.10% dry matter yield

Sample 2: 71.92% dry matter yield

Sample 3: 68.74% dry matter yield

The reduction in dry matter yield with increasing fruit powder suggests that fruit pulp retains more moisture, affecting the final product's texture and stability.

Study of the influence of powders based on apple and carrot pomace on the plastic strength of the jelly marmalade mass;

The mechanism of their influence on the plastic strength of the jelly marmalade mass was investigated by adding powder additives in the amount of 25, 50, and 75% to the recipe mixture instead of sugar. In the experimental samples, the amount of high-sugar starch patoka was proportionally increased.

During the infusion of the jelly marmalade mass, its plastic strength was measured every 30 minutes. When the plastic strength indicator reached the maximum value, the measurement process was stopped.

Graphs of the dependence of plastic strength on the resting time in samples with the addition of 25, 50, and 75% powder (based on apple or carrot pomace) and in comparison with the control sample are shown in Fig. 1.

From the obtained data, it became known that as a result of increasing the resting time, the plastic strength of the jelly marmalade mass increases. This may be related to the gradual condensation of the spatial network as a result of molecular interaction. In this case, the increased interaction between the opposing electric charges of the molecules contributes to the ordering of individual molecular regions in the mass.

Figure 1. Influence of different doses of baking based on apple (a) and carrot (b) pulp on the plastic strength of jelly marmalade during hardening:

1 - control sample; 2 - sample 1; 3 - sample 2; 4 - Example 3.

Effect of powders based on apple and carrot pomace on jelly marmalade was shown in Fig.1. When adding powders based on apple or carrot pomace to the recipe instead of white crystalline sugar, the gel formation time is reduced. This depends on the food fiber in the powders, which have a high water absorption capacity. Food fiber increases the degree of dehydration by absorbing water from the solvation layers of agar molecules, resulting in faster formation of a gel-like structure.

When adding 25, 50, and 75% powder to the experimental samples, their plastic strength was higher compared to the control sample. For example, with the addition of 25% powder, the plastic strength value is 14.8 and 15.3 kPa; 50% - 15.6 and 16.2 kPa; In 75% - 16.1 and 17.5 kPa, while in the control sample this indicator was 14 kPa.

Taking into account the structural and mechanical properties that arise when adding powder based on apple or carrot pomace to the jelly marmalade mass, it is important to choose the method of forming this type of marmalade during its production. For the 1-sample jelly marmalade (also a control sample), the traditional molding method is used - by pouring. However, for samples 2 and 3 (in the case of a powder content of 50 and 75%), it is recommended to use the method of spraying onto a metallized "Flow-Pak" shell.

Conclusion. The influence of powders based on apple and carrot pomace on the jelly marmalade mass was studied, and it was established that the use of these ingredients instead of sugar has a significant positive effect on the quality and physicochemical properties of the product. According to the experimental results, with the addition of 25%, 50%, and 75% powder, the plastic strength of the jelly marmalade mass was higher compared to the control sample. This is due to the water-absorbing ability of food fibers in the powder and their activity in the process of forming a gel-like structure. If the plastic strength of the control sample was 14 kPa, then with the addition of 25% of powder it reached 14.8-15.3 kPa, with 50% - 15.6-16.2 kPa, and with 75% - 16.1-17.5 kPa. These indicators are explained by the compaction of the molecular structure in the marmalade mass and the intensification of interaction between molecules. When powders are included in the jelly marmalade recipe, the removal of sugar increases the nutritional value of the product and reduces the time for the formation of a gel-like structure. In addition, the high water absorption capacity of the powders improves the structural and mechanical properties of the jelly marmalade mass.

It is also recommended to use the spraying method of marmalade formation for samples with the addition of 50% and 75% powder. This method simplifies technological processes, ensuring the uniform structure and strength of the product.

In general, powders based on apple and carrot pomace can be successfully used as an alternative to sugar in the production of jelly marmalade. This opens up new opportunities not only for improving product quality but also for creating innovative and healthy food products.

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