OPTIMIZATION OF GRAPE POMACE DOSAGES IN CONFECTIONERY PRODUCTION
PGXARB
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.02.013Keywords:
аpple pastille, grape pomace, optimization, mathematical processing, Microsoft Excel.Abstract
The development of functional confectionery products, providing the population's need for biologically active substances derived from the products of vegetable raw materials processing is an urgent task. The aim of the study was to optimize the dosage of grape pomace in the preparation of fruit mass for further design of apple pastilla recipe with specified functional properties. The subject of the research was the study of the influence of fruit mass temperature and dosage of grape pomace on organoleptic parameters of pastilla - taste, color, smell, shape, consistency, surface. In the course of work mathematical models were obtained, allowing to optimize the dosage of grape pomace in the production of apple pastilla. The method of approximation of the function of several independent variables was used to confirm the validity of the presented estimation. As a result of the work, it was found that the optimal content of grape pomace in apple pastilla is 3.0 % of the total mass, introduced at the temperature of fruit mass 45°С. The obtained result can be used to design the recipe of apple pastilla with the addition of grape pomace.
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Copyright (c) 2024 Elizaveta S. Semiryazhko, Tatiana V. Pershakova, Elena A. Ivanova, Sergey M. Gorlov
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