Study of the Organoleptic and Physico-Chemical Properties of Edible Glasses Based on Apple Raw Materials Using Various Additives: Milk Powder, Dried Cream, Potato and Corn Starch, Carboxymethyl Cellulose, Lecithin
The article considers the creation of edible glasses based on apple raw materials with various additives. For the first time, the results of a study of samples of edible glasses with various additives (potato starch, corn starch, carboxymethyl cellulose, lecithin, milk powder, dried cream) are presented. Edible glasses are obtained on the basis of one of the most common types of fruits - apples. For edible glasses, the organoleptic properties (appearance, color, taste, aroma, chewability), the microstructure of the surface of the glasses, the ratio of packaging to water and other food liquids, humidity, water absorption were studied. The research results show that edible glasses based on apple raw materials are quite acceptable in terms of organoleptic characteristics. Despite individual cracks and voids in the structure of the material of the glasses, they have high characteristics of resistance to water and food liquids at low and high temperatures.