STUDY OF THE EFFECT OF HIGH TEMPERATURE ON THE QUALITY INDICATORS OF ENRICHED SUGAR AND ITS PRODUCTS
DOI:
https://doi.org/10.32782/tnv-tech.2024.4.28Keywords:
enriched sugar, wild raw materials, osmotic dehydration, berries, temperature, pH, Maillard reaction.Abstract
Granular sugar and osmated syrup enriched with derivatives of wild plants were used for this study. In order to investigate the influence and the possibility of using sugar not as an independent product, but also as a raw material in products, a scheme was developed and caramel was produced on the basis of osmatized syrup. For the production of caramel, the maximum temperature of 120 0C was used. Analyzing the data from the sources, this is the optimal temperature for preserving the properties of wild berry derivatives. The effect of high temperatures on the organoleptic parameters of enriched sugar was also investigated by means of caramel production, while tasting and evaluation of quality parameters were carried out. Sea buckthorn caramel received the highest rating, because the color appeared with a more saturated shade, in turn, this was affected by heating the mixture to 120 0C and the pH of the medium. And the aromatic compounds, in turn, under the influence of high temperature, acquired a sweet taste despite the high content of organic acids, in connection with which the berry has a sour taste. Caramel with rowan derivatives contains anthocyanins, which are responsible for the red or purple color of the fruits. When heated to high temperatures, these pigments changed their color or partially decomposed to an orange hue. Rowan has a high content of organic acids, such as malic and ascorbic acids, which provide the sour taste of the syrup, and sorbic acid, which gives the product a pleasant bitterness. Viburnum caramel has a rich red color and the characteristic taste and smell of viburnum. Elderberry caramel has acquired a dark purple color with a brown tint. Therefore, it is advisable to use the sugar produced by us both as an independent product and as a raw material for the production of food products, because this ingredient has both good organoleptic indicators and useful elements in its composition.
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