ОЦЕНКА КАЧЕСТВА ТЕРМОСТАБИЛЬНЫХ НАЧИНОК С ИСПОЛЬЗОВАНИЕМ ЯБЛОЧНОГО ПОРОШКА

Abstract

Currently, special attention is paid to the development of technologies for thermostable fillings, character-ized by high consumer properties, functional orientation, the ability to retain shape and consistency after exposure to high temperatures, and the absence of syneresis during storage. The purpose of these studies was to assess the quality of the thermostable properties of the filling from apples using their recycled prod-ucts in technology. The objects of the study were apple peel powder and prototypes of thermostable fillings with its use in technology. A technology has been developed for obtaining powder from apple peel as an additional source of biologically active substances, pectins and dietary fibers, with its subsequent use in the formulation of a thermostable filling. As experimental variants, samples of filling with sugar replace-ment with apple peel powder in the amount of 5%, 10%, 15% of the prescription amount of sugar were ob-tained. The control was a sample of apple jam with added sugar, brewed according to the traditional uni-fied technology. The addition of powder in the amount of 5 and 10 (%) of the amount of sugar introduced into the formulation makes the consistency more plastic, 15% - compacts the mass of the filling, gives it a tightening. The sample with 10% sugar powder replacement was characterized by the best specific shape stability and thermal stability, the worst - control at all temperature conditions, which was characterized by spreadability. The possibility of using apple powder in the technology of thermostable filling has been established. The sample with the addition of powder in an amount of 10% of the prescription sugar con-tent was characterized by the best quality.