Abstract
The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.
Highlights
One of the trends in the manufacture of confectionery products is to increase their nutritional value
On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control
The raw materials included in their composition are technologically necessary components for the formation of the structure of products, but are useful functional ingredients for the body
Summary
One of the trends in the manufacture of confectionery products is to increase their nutritional value. The technology for the production of functional pastille is proposed with the introduction of the developed multicomponent fruit and berry paste based on apples, cranberries, hawthorn [9]. This technology expands the range of vegetable semi-finished products with a high content of functionally physiological ingredients and pastille with increased nutritional value. To assess the quality of the developed technology and predict its competitiveness in the confectionery market, let’s consider it expedient to determine the complex indicator of pastille using a multicomponent fruit and berry paste. The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. The aim of research is to apply the principles of qualim etry to determine a complex indicator of the quality of pastille
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