Diabetic jelly-fruit marmalade with the chokeberry
Studied the technology of getting jelly fruit marmalade on pectin with the sugar replacement to fructose and 30% apple puree to pureed fruits of chokeberry molded by “extrusion” by the vacuum filler in a continuous metallized film of the type “flow-pack”. Studied the gelation process of jelly masses. Investigated rheological characteristics of jelly mass with fruit and pureed fruits of chokeberry. Determined that the effective viscosity of marmalade mass decreases with increasing shear rate, with adding fructose. The greater the content of fructose in the formulations, the less the viscosity change with increasing shear rate. Replacing sugar with fructose allows to get jelly masses with lower viscosity. Determined values of plastic strength of jelly masses. It was found that replacement of sugar to fructose reduces the plastic strength, but in spite of this strength is sufficient to maintain a good jelly structure. Defined organoleptic and physical-chemical indicators of marmalade quality. In formulation was saddled pureed fruits of chokeberry, which significantly increase the nutritional value of products. Presented an innovative production line of fruit-jelly marmalade with a vacuum syringe of continuous action, delivering high performance with minimal cost of products, simplifies the manufacturing process because drying step is eliminated, shortened processes of curing and cooling. Fruit-jelly marmalade on fructose and pectin with pureed fruit of chokeberry is diabetic and functional.