Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

Ruslan Ikramov,Svetlana Malyutenkova,Liudmila Nilova,V Kankhva

doi:10.1051/e3sconf/202125812014

Ruslan Ikramov, Svetlana Malyutenkova + Show 2 more

Open Access

https://doi.org/10.1051/e3sconf/202125812014

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Abstract

The market for jelly products based on natural raw materials is promising and is constantly expanding. For the production of gelatin jellies based on extracts from berry press residues, microwave technology was used, which made it possible to exclude the operation of swelling of gelatin for renaturation of proteins. The differentiated approach to the use of microwaves in the production of gelatin jellies influenced the technological parameters (time of heating the recipe mixture in a microwave oven; time of formation of the gelatin jellies structure upon cooling) and quality characteristics (plasticity, antioxidant activity). The absence of the gelatin swelling operation increased the microwave processing by 30-50% and the gelatin jellies structure formation time increased by 20-30%, depending on the volume of the recipe mixture for processing and the weight of the finished product. Microwave processing increased the plasticity and antioxidant activity of gelatin jellies, which depended on the type of berry press residues used for extracts. The higher the antioxidant activity values (DPPH & FRAP) of gelatin jellies were, the more their deformation values decreased. Gelatin jellies based on extract from blueberry press residues had the highest antioxidant activity and the lowest deformation values, while retaining their shape.

Highlights

And other jelly products are a type of confectionery made from sugar syrups of fruit juices, fruit purees or water solutions of food additives and a gelling agent
The market for jelly products based on natural raw materials is promising and is constantly expanding [2, 5]
The effect of renaturation of gelatin proteins on the formation of the structure of gelatin jellies was studied. They were produced according to the basic technology with preliminary swelling of gelatin in berry press residues for renaturation of proteins and without preliminary swelling, pouring into molds after cooling

Summary

Introduction

And other jelly products (jelly candy, jelly cup, gummies) are a type of confectionery made from sugar syrups of fruit juices, fruit purees or water solutions of food additives (dyes, flavourings) and a gelling agent. The quality of jelly and jelly products is influenced by the type and amount of gelling agents in the formulation. As gelling agents, both gelatin and plant structure-forming agents are used - pectin, agar, carrageenan and modified starches [4, 6]. To ensure the elasticity of jelly candy based on soursop (Annona muricata L.), various gelling agents can be used: 14% gelatin, 0.4% pectin, or 12% malt [7]. In the production of sugar-free jelly, to ensure the absence of syneresis, it is recommended to use a combination of xanthan gum and locust bean gum [8]

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