PECTIN AS A FUNCTIONAL FOOD INGREDIENT IN THE COMPOSITION OF MARSHMALLOW M.N. Shkolnikova, E.V. Averyanova
Keywords:
pectin, functional food ingredient, marshmallow, chokeberry Aronia, anthocyanins, stabilizer, gelling, rheological properties, functional properties, marshmallow quality indicatorsAbstract
Fruit pastries are in high demand due to their relatively low energy value, reasonable price, and the presence in their composition of semi-finished products made of natural fruit raw material. Marshmallow, produced on the basis of pectin as a gelling agent, is one of the most common sort of marshmallow. Along with high technological properties, pectin has proven its functional effectiveness: it eliminates toxins, heavy metals and other harmful substances from the body, improves the microflora and intestinal peristalsis, promotes cholesterol level reduction. The properties of pectin laboratory samples obtained from marc of chokeberry Aronia (Arónia melanocárpa) with the use of conventional method followed by drying of powders to a moisture content of 5–6 % are studied. It is found that the prototypes of pectin powder are high-ester pectins, they demonstrate a good gelling ability, have characteristic coloring of raw materials due to its high content of anthocyanins which possess P-vitamin activity. Rheological parameters of pectin (viscosity of solutions, elasticity and density) are confirmed by suitable technological properties of the test sample, which is used as a stabilizer in obtaining laboratory samples of marshmallow. Freshly produced marshmallow samples are tested for compliance with the requirements of regulatory documents. In addition, the values of quality indicators, determining functional properties such as mass fraction of dietary fiber and anthocyanins, are calculated. It is found that the replacement of apple and citrus pectin in a recipe for the pectin obtained from marc of chokeberry Aronia improves the organoleptic characteristics of marshmallow and increases its functional properties due to high content of apple puree (37,5 %), the presence of dietary fiber (1,5 %) and anthocyanins (0,05 %).
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