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Given the drawbacks of existing formulations jelly sweets (low levels of
vitamins, macro and micronutrients, the use of synthetic flavoring substances,
the use as an acidity regulator citric acid) researchers' attention is directed to an
integrated approach to designing formulations and evaluation of the impact of
the proposed ingredients on the quality indicators of the finished product.
Actually at the present stage of development of food technologies -
development of a functional purpose of products using local herbs (vegetables,
berries, fruits, herbs) and its products (beet fiber, apple pomace, cakes, meal,
etc.). Creation of new products based on vegetable raw materials, it is important,
as they contain a wide range of biologically active substances (vitamins,
minerals, pectin, phenolic compounds, antioxidants, etc.) which positively
influence the human immune status [2].
To increase the level of biologically active substances (BAS) and minimize
the use of, or the complete elimination of the formulations of synthetic flavoring
substances used herbal supplements - powders (particle size 0.14 - 0.2 mm) and
water - alcohol extract of leaves of nettle, raspberry, black currant and lime
blossom, widespread in the region.
However, the content of vitamins in these products is not sufficient to
satisfy the recommended daily requirement norms.
Therefore, to increase the level of vitamin C, one of the vitamin deficiency
which is particularly acute, using a method developed by the Research Institute
of Nutrition Research Institute in cooperation with the confectionery industry, is
to replace part of the prescription rate of citric acid, ascorbic [3]. The amount of
ascorbic acid introduced is designed to meet the conditions of 60% of the daily
requirement for vitamin C 100 grams of jelly sweets. Adding performed in
admixture with citric acid in the tempering step. The amount of ascorbic acid is
increased to 40% by focusing on its data loss during heat processing and storage.
As a basis for the design of a new product formulation used jelly sweets based
on sugar, molasses, high esterificated "Herbstreith and Fox" Classic CS 401 and
sodium citrate. Boiling jelly mass carried to a solids content of 75 - 78%. The
casting was carried out in candy shells starch molds.
The samples obtained jellies were evaluated on physical - chemical,
organoleptic, microbiological indicators regulatory requirements - the technical
documentation, and further examined the effect of herbal supplements, ascorbic
acid on the rheological properties of semi-finished products.
Physical - chemical analysis carried out in terms of STATE STANDARD
4570 - 93 "Candy General specifications.". The experimental results confirmed
the compliance of quality indicators jellies made on the proposed recipes
regulatory requirements.
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