Abstract
The high interest of consumers in pastille confectionery products, such as marshmallows, meringues, pastilles, etc., is caused by their foamy structure and the presence of fruit puree and dried fruit pieces in the formulation. The specified quality characteristics of the pastilles, such as taste, aroma, color, and consistency, are signifi cantly reduced during storage as a result of partial degradation of its internal structure and moisture diffusion processes, i.e. products become uncompetitive. To avoid this type of change and increase the shelf life of the pastilles, modified polysaccharides from waxy corn with stabilizing properties E1442 and E1422 were included in its recipe composition, and studies of the physicochemical and organoleptic properties of the pastilles were carried out. As a result of the studies, it was established that the rate of moisture transmission of pastilles samples containing E1442 in the recipe composition significantly decreased by 2.1 times among the studied model samples and was lower than the rate of moisture transmission of the control sample without the modified polysaccharide.
Published Version
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