Research of properties of edible packaging based on apple puree with addition of dried fruit and vegetable raw materials

Abstract

A technology has been developed for the production of edible packaging based on applesauce with the addition of dried fruit and vegetable raw materials. As a result of research, a technology was developed for the production of edible glasses based on applesauce with the addition of dried apples, apricots, cranberries, bell peppers, tomatoes, carrots, and beets. A comparative assessment of the organoleptic and physico-chemical parameters of edible glasses based on applesauce with the addition of dried fruit and vegetable raw materials. Organoleptic indicators, humidity, water absorption, resistance to model liquids (distilled water with a temperature of 20–25 °C; distilled water with an initial temperature of 90–95 °C; 5 % aqueous solution of sodium chloride with a temperature of 20–25 °C; 5 % aqueous citric acid solution with a temperature of 20–25 °C), microscopic examination of the surface. Thus, as a result of a study of the organoleptic and physico-chemical parameters of edible packaging based on apple raw materials with the addition of dried fruit and vegetable raw materials, it was found that the most optimal physico-chemical indicators and mechanical properties of the glass are observed at the highest degree of grinding of dried fruit / vegetable additives and increase the degree of coverage of the surface area of the edible glass with the additive.