Формування показників якості фруктового батончика без цукру

Abstract

Здійснено аналіз прототипів, підібрані інгредієнти для розробки рецептурної композиції виробу та встановлено їх раціональне співвідношення. Визначено режими висушування яблучної сировини та досліджено вплив процесу подрібнення рецептурної суміші на якість отриманої фруктової маси. Вивчена зміна структурно-механічних показників виробу в процесі його зберігання. Досліджено основні показники якості готового виробу, в тому числі і показники безпечності. Запропоновані рішення дають змогу отримати новий продукт з оригінальними споживчими характеристиками та зниженими калорійністю і показником глікемічності. The article presents the results of research on the formation of quality indicators of a fruit bar formed by extrusion. The features of the productʼs recipe composition are that it is dominated by raw materials based on apples, as well as the absence of added sugar in the composition. An analysis of prototypes of fruit bars was carried out, on the basis of which recipe ingredients were selected for the development of recipe compositions of a new product and their rational ratio was established. Rational drying modes of apple raw materials were determined to ensure high-quality grinding and obtaining fruit mass with structural and mechanical indicators that will allow forming products by extrusion and ensure their stable quality during storage. The influence of the grinding process of the recipe mixture on the quality indicators of the resulting fruit mass obtained from dried fruits was investigated. The possibility of using polydextrose dietary fiber in the composition of the fruit bar was established and its influence on product quality indicators was investigated. The change in structural and mechanical parameters of the developed fruit bar during its storage was studied. The main quality parameters of the finished product were investigated, including safety parameters, demonstrating the positive influence of the recipe components (turmeric and dried ginger powder) on ensuring the microbiological stability of the products. The proposed solutions make it possible to obtain a new product with original consumer characteristics and reduced calorie content and glycemic index.