Gel-forming substances in the long-stalked flax composition and their use in marmalade products formulations

The purpose of research is to study gelling substances (structure formers) and use them as a partial replacement for agar when developing a recipe and technology for preparing marmalade, as well as determining the quality of the resulting marmalade product. The object of the study is the seeds of long-stalked flax produced in 2020, grown in the fields of the Russian State Agrarian University - Moscow Agricultural Academy named after K.A. Timiryazev. The results of a study on the development of a recipe for jelly marmalade are presented. To obtain marmalade with beneficial properties, we partially replaced the gelling raw material (agar) with a jelly-like suspension obtained by blanching fiber flax seeds, and completely replaced sugar with a sweetener - stevia. A new marmalade product enriched with plant raw materials was obtained. Materials related to the physicochemical properties of long-stalked flax fiber, which is one of the best spinning crops and is used in the textile industry, were studied. At the same time, the following beneficial properties of flax were noted: the content of proteins with a complete amino acid composition; the content of polysaccharides, thanks to which it is possible to obtain a jelly-like suspension and use them as a gelatinous substance. Sugar was completely removed from the recipe and replaced with stevioside, a chemical compound present in the leaves of the stevia plant. To eliminate the bitter taste of stevioside, a decoction of red currant berries was used. A tasting was also held, as a result of which the product was highly appreciated. Based on research conducted, patents were obtained. The possibility of producing marmalade with beneficial properties under production conditions is presented. The resulting sweet product is safe for overweight people and people with diseases such as diabetes.