graduate student from 01.01.2023 to 01.01.2025
Kubanskiy institut professional'nogo obrazovaniya
Russian Federation
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 664.8
The objective of research is to scientifically substantiate the process parameters and recipe for the production of marshmallow mass with improved organoleptic and structural characteristics due to the addition of sweet pepper puree. Objectives: to conduct a comparative organoleptic evaluation of marshmallow mass samples with different ratios of apple and pepper puree, to study the kinetics of volume gain during whipping depending on the mixture composition, to determine the effect of temperature (40, 45, 50 °C) and whipping duration on the dynamics of changes in foam density and dispersion, to develop a regression model describing the dependence of density on the studied factors, and to determine the optimal recipe and process parameters based on a comprehensive analysis. An organoleptic evaluation of samples with different ratios of apple and pepper puree (from 100 : 0 to 0 : 100) was carried out on a 10-point scale. The whipping time to a specified fixed volume was determined using the kinetic control method. Optimal aeration parameters were established by synchronously monitoring the dynamics of foam density (pycnometrically) and dispersion (microscopically) depending on temperature (40, 45, and 50 °C) and whipping duration. A regression model was constructed. The sample with a 70:30 % apple and pepper puree ratio had the highest integrated organoleptic score (9.5 points). It was shown that increasing the proportion of pepper reduces foaming capacity, increasing the whipping time. Kinetic studies revealed a clear process optimum at a temperature of 45 °C and a duration of 9 minutes, as confirmed by a simultaneous minimum density (0.240 g/cm3) and dispersion (~75 μm). The resulting adequate mathematical model (R2 = 0.976) describes the dependence of density on the studied factors. The possibility of creating a new type of marshmallow with a harmonious flavor bouquet based on a composition of apple and pepper puree (70 : 30) under optimal aeration parameters ((45 ± 1) °C, (9 ± 0.5) min) has been scientifically substantiated and experimentally confirmed.
marshmallow mass, sweet pepper puree, foam whipping optimization, structural and mechanical properties of marshmallow mass, organoleptic evaluation of marshmallow, foam density
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