DEVELOPMENT OF TECHNOLOGY FOR JELLY CANDY MASSES FROM CARROT PROCESSING PRODUCTS
DOI:
https://doi.org/10.31073/foodresources2021-17-14Keywords:
jelly candy masses, carrots, carrot processing products, waste-free technology, osmotic dehydrationAbstract
Sugar is used in the manufacture of most confectionery products. The most valuable component of jelly candy masses is sugar. In addition to sugar, the raw materials for jelly candy masses are molasses, gelling agents and flavoring additives. The article presents a waste-free technology that provides for the reuse of sugar syrup: first for the production of candied carrots, and then for jelly candy masses. This technological solution makes it possible to abandon the use of artificial flavoring additives and molasses. The purpose of this research is to develop a technology for jelly candy masses from carrot processing products, which has become the subject of research. Methods. Standard and practical research methods. By the method of osmotic dehydration, carrots were processed into candied fruits, and the osmotic medium (sugar solution) was used as a basis for the production of a jelly mass. During osmotic dehydration, some of the beneficial nutrients, such as carotenoids, diffuse into carrot syrup, which significantly increases the biological value of the finished product. Agar and pectin (1% of the total weight) were used as gelling agents. The strength of the jelly has been investigated. The results of the study. It was found that when using agar, the strength of the jelly mass (according to Valent) was 1235 g, and in the sample based on pectin, it was slightly lower - 1096 g. In both cases, the structure was characteristic of jelly candy masses. It is proposed to process carrot peels into functional powders and use them for sprinkling jelly candy masses. This solution allows you to reduce sugar production costs. It has been proven that the fruit jelly made according to the developed technology has good organoleptic properties. The color and taste are characteristic of the raw materials used. The sample prepared on the basis of agar had a slight odor. The development can significantly expand the range of natural confectionery products. The proposed technology is environmentally friendly and reduces the amount of solid industrial waste.
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