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Development of resourceand energy-saving technologies for the production of high-quality jelly and pastille products with an extended shelf life is one of the most urgent challenges of the modern confectionery industry. It is proposed to use the “Magnetofood” mineral food supplement, which holds a high functional and technological potential and may independently form the structural and mechanical properties of jelly pastes, and also affect the gelling agents, entering into chemical and electrostatic interactions therewith. Therefore, the “Magnetofood” food supplement may influence several technological properties in the food jelly system at once: acting as a stabilizer, a thickener, a gelling agent, while improving the quality, consumer properties and extending the shelf life of molded fruit jelly products. The aim of the study is to improve the structural and mechanical properties of molded fruit jelly products by introducing the “Magnetofood” food supplement. Standard and generally accepted methods were used in the course of structural and mechanical studies (viscosity and thixotropic characteristics on the Reotest-2 rotation viscometer, strength characteristics on the AR-4/1 penetrometers). It has been established that the introduction of the “Magnetofood” food supplement into jelly pastes in the amount of 0.15% of the total weight of raw material improves the consistency, structure, strength and form: the degree of structuring and viscosity of the jelly pastes increases over the entire shear stress range (1.5–40 s-1) 2.9 times for pastes on agar and 1.85 times for pastes on pectin; the temperature effect on the effective viscosity of jelly pastes is slowed down by (50–75) Pa · s on average, destruction processes are also slowed down 1.1 times, and the recovery processes of the jelly structure after the mechanical effect ceases are accelerated by 3.8%, increasing its thixotropic ability by 7.5% in jelly pastes on agar and by 6.0% in jelly pastes on pectin; jelly strength on agar increases by (10–12)%, and by (7–9)% on pectin; the speed of structurization of jelly pastes on agar increases by a factor of 1.3–1.7, and by a factor of 1.1–1.6 on pectin.

vìsnik nacìonalʹnogo tehnìčnogo unìversitetu "hpì". novì rìšennâ v sučasnih tehnologìâh/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". novye rešeniâ v sovremennyh tehnologiâh

Influence of the “magnetofood” food supplement on the structural and mechanical properties of molded fruit jelly with various structure-forming agents