Sonochemically modified starch in the technology of jelly confectionery products

Recently, an urgent area of research of scientists is the development of methods for modifying plant polysaccharides and, above all, starch, in order to regulate the technological suitability and establish the possibility of its use in food production. The purpose of this work is to develop the technology of jelly confectionery products on the example of obtaining marmalade, in the recipe of which sonochemically modified potato starch was used as a jelly-forming agent, and to evaluate the consumer properties of the obtained products. In this study, potato starch was used, modified with the use of low-frequency ultrasound according to the method of RF patent No. 2708557 "Method of production of modified starch". The use of starch in the production of marmalade is limited, since jellies obtained from native starch are poorly formed, and are also prone to retrogradation. The obtained marmalade samples were evaluated according to the nomenclature of indicators, including organoleptic and rheological properties. According to organoleptic indicators, the marmalade based on modified starch was not inferior to traditional samples, and even surpassed them in taste. According to physical and chemical parameters, the developed sample of marmalade met the requirements of GOST 6442-2014 "Marmalade. Technical conditions", no significant differences from traditional samples were noted. The exception was the indicator mass fraction of reducing substances, the value of which for the developed sample of marmalade was higher by 25-40 % in comparison with traditional samples. The analysis of the rheological characteristics of the marmalade samples was carried out on the device "Structurometer ST-2", which allowed to establish the strength of the marmalade jelly in the fracture. The results of the study of the rheological properties of the samples showed that the highest fracture strength was in the sample of marmalade on agar-agar, the lowest in the sample on gelatin. The strength of the marmalade based on modified starch was 90 g, which was 13 % higher than that of the sample of marmalade on gelatin. The data obtained in the course of the study indicate that the use of modified starch as a jelly-forming agent in the production of marmalade is justified and may be of interest both for further research and for implementation in real production.