评估添加水果和浆果糊的乳白色糖果在储存期间的质量

O. Shydakova-Kameniuka, A. Zagorulko, K. Kasabova, A. Zahorulko
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引用次数: 0

摘要

现代营养学的趋势之一是以关注健康的人群为目标。不同年龄段的人对糖制糖果的需求量都很稳定,而对其富含重要营养成分的研究也很有前景。实现这一任务的方法之一是在糖果生产过程中使用水果和浆果加工产品,特别是糊状产品。这项研究的目的是评估添加了苹果、榅桲和黑加仑果酱(40:50:10)的奶油发泡糖果在储存期间的质量。 结果表明,与对照组相比,加了糊状物的糖果中脂质成分的水解率更高。这是因为它们的酸度和水分较高。不过,添加了水果和浆果糊的糖果脂肪不易形成过氧化物,这是因为其成分中含有大量具有明显抗氧化特性的多酚化合物(花青素和儿茶素),而对照样品中不含有这些物质。特别是在储存的第 60 天,添加了添加剂的样品的过氧化值比对照产品低 27.9%。 已经证实,由于非淀粉多糖含量较高,糊状糖果的水分流失更慢。因此,在第 60 天时,对照组产品的水分含量减少了 11.33%,而添加了糊状物的产品则减少了 8.72%。较小的水分损失可确保贮藏期间流变特性的稳定性。与不添加添加剂的样品相比,这种糖果的强度和密度增加得更慢。 研究结果表明,含水果和浆果糊的奶油发泡糖果在脂质复合物的氧化稳定性、理化指标和感官指标方面都符合标准储存条件。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage
One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage. It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product. It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive. The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators
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