New formula of fruit and berry concentrates for filling capsules from alginate shell

The article presents the results of the production of concentrates from fruits and berries in two different gentle ways, the resulting experimental batches of concentrates were later used as a filler for alginate capsules. The physico-chemical evaluation of the obtained concentrates from cherries, grapes, black currants, raspberries, apples, strawberries was carried out. A matrix has been compiled for compounding concentrates, and from 15 variants of recipes for fruit and berry concentrates (capsule fillers) selected 11. The formulations of fruit and berry concentrates are divided into categories “up to 7 years” and “7 +” depending on their composition. The article presents the results of laboratory studies for the production of alginate capsules by drip method. As a result of the experiment, it was revealed that from the moment of immersion of a drop of about 6 mm in size until the formation of a capsule wall with a thickness of about 2.3 mm, 2 minutes are needed in the given experiment parameters: the concentration of alginate in the filler solution is 1 %, the PH of the filler is 4.2, the concentration calcium salt, where drops are immersed to form a sphere - 1 %, drop size - 6 mm, capsule thickness not less than 2 mm and not more than 2.5 mm. Prevention of gelatinization is achieved by heating the sphere in a bath of water at a temperature of 85° C for 10 minutes. The developed prototypes of alginate capsules with fruit and berry concentrate are stable when stored in an environment similar to the filler. A sensory assessment of the quality and texture of yogurt from sheep and goat milk mixed with alginate capsules according to M. Bourne was carried out, as a result, mixing the homogeneous structure of yogurt with capsules has a positive effect on the taste range, the product acquires a new look and taste, while not losing its quality.