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- Title
Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade.
- Authors
Tsykhanovska, Iryna; Evlash, Victoria; Lazarieva, Tetiana; Aleksandrov, Oleksandr; Blahyi, Olga; Gontar, Tetiana; Bykanova, Kseniia
- Abstract
Introduction. The functional and technological properties of food nanoadditive based on double oxide of divalent and trivalent iron "Magnetofood"(Fe3O4) in the production of molded jelly marmalade were studied. Materials and methods. Prototypes of molded jelly marmalade on agar and pectin. Functional and technological properties were studied with the help of Sensory (taste, smell, color, consistency, shape and surface -- on a 5-point scale); physico-chemical (mass fraction of moisture, total acidity, determined by gravimetric and titrimetric methods, respectively); structural and mechanical methods. The strength of the marmalade well was determined by the shear stress on the penetrometer AP-4/1. Results and discussion. The ability of nanoparticles of food additive Fe3O4 "Magnetofood" to promote: improvement of Sensory characteristics of molded jelly marmalade: the shape, surface and consistency is improved by 0,1-0,2 points (for agar marmalade) and 0,1- 0,3 points (for pectin marmalade); increase in the moisture content by 1,15-1,16 times in the experimental samples on agar and 1,13-1,14 times in the experimental samples on pectin due to the moisture-binding and moisture-retaining ability of the chemically active nanoparticles of the additive "Magnetofood"; reduction of the total acidity by 1,05--1,08 times in the test samples on agar and 1,06-1,09 times in the test samples on pectin due to the amphoteric and sorption properties of the additive. The strength of jelly-marmalade jelly was increased by 1,3-1,5 times (for agar marmalade) and 1,22-1,4 times (for pectin marmalade) with the introduction of 0,1-0,2% "Magnetofood" due to the structural and stabilizing action of the nanoparticles of the additive. The rational content of the food additive "Magnetofood" was determined - 0,15% by weight of the prescription mixture for both gelling agents (agar and pectin). The optimal conditions of temperature-humidity regime during storage of molded jelly marmalade are established: relative humidity φ=(75±2)%, temperature (18±2)°C, recommended storage duration is 90 days. Conclusions. For the first time, the functional and technological properties of food nanoadditives based on double oxide of ferrous and trivalent iron in the production of molded jelly marmalade were studied.
- Subjects
FERROUS oxide; FOOD additives; JELLY; PECTINS; OXYGEN carriers; IRON
- Publication
Ukrainian Journal of Food Science, 2021, Vol 9, Issue 1, p115
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2021-9-1-11