FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THERMOSTABLE FILLING FOR CULINARY AND CONFECTIONERY PRODUCTS

Abstract

The results of the study of functional and technological properties of model systems, which include such components as milk protein (milk protein 85% POLSERO, "Max Mal Foods"), lambda carrageenan (E407, "Benosen"), gum arabic (Fibregam B, E414, LLC) "UKRHIMSYROVINA COMPANY", France), pumpkin oil and production of heat-stable fillings based on them with the addition of pumpkin powder and related components. As a control, a heat-stable filling containing white sugar, starch molasses, citric acid, hydrolyzed carrot puree, apple pectin with a degree of esterification of 31–36% and calcium citrate was chosen. The components: milk protein, lambda carrageenan, fructose, pumpkin oil and pumpkin powder were chosen as one of the ways of developing innovative technology. Model systems were developed and their properties were investigated. Analyzing model systems with different concentrations and ratios of components among themselves, the most successful combinations described below were found, and the most successful variation was selected among them. An analysis of the microstructure of model systems, their organoleptic analysis and evaluation was carried out. Experiments were conducted on the sedimentation capacity of model systems, aggregate stability, adhesion and viscosity of model systems. The effect of milk protein and gum arabic on the organoleptic and physicochemical quality indicators of the thermostable filling was investigated. The functionality of the thermostable filling has been improved. Thus, it was established that the model system number 1 shows the best result in each of the experiments, due to which it is possible to obtain a thermostable filling that fulfills all the tasks and meets the necessary requirements, taking into account the proportions of the input components of the model systems and operating temperatures during heat treatment. The correctness of the choice of components and their combination in an innovative recipe has been proven.