The use of combined structuring agents of various origins in the production of jelly products
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredi...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2023-07-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1796 |
| _version_ | 1797785907602915328 |
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| author | A. Foshchan |
| author_facet | A. Foshchan |
| author_sort | A. Foshchan |
| collection | DOAJ |
| description | This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - furcellaran – water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components. |
| first_indexed | 2024-03-13T01:01:37Z |
| format | Article |
| id | doaj.art-ffe5e56cd1ee43ef8cdfe3483535c517 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:37Z |
| publishDate | 2023-07-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-ffe5e56cd1ee43ef8cdfe3483535c5172023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392023-07-010214715610.48184/2304-568X-2023-2-147-156610The use of combined structuring agents of various origins in the production of jelly productsA. Foshchan0State Biotechnological UniversityThis paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - furcellaran – water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.https://www.vestnik-atu.kz/jour/article/view/1796agarfurcellarangelatinmodified starchjelly productsmathematical modelling |
| spellingShingle | A. Foshchan The use of combined structuring agents of various origins in the production of jelly products Алматы технологиялық университетінің хабаршысы agar furcellaran gelatin modified starch jelly products mathematical modelling |
| title | The use of combined structuring agents of various origins in the production of jelly products |
| title_full | The use of combined structuring agents of various origins in the production of jelly products |
| title_fullStr | The use of combined structuring agents of various origins in the production of jelly products |
| title_full_unstemmed | The use of combined structuring agents of various origins in the production of jelly products |
| title_short | The use of combined structuring agents of various origins in the production of jelly products |
| title_sort | use of combined structuring agents of various origins in the production of jelly products |
| topic | agar furcellaran gelatin modified starch jelly products mathematical modelling |
| url | https://www.vestnik-atu.kz/jour/article/view/1796 |
| work_keys_str_mv | AT afoshchan theuseofcombinedstructuringagentsofvariousoriginsintheproductionofjellyproducts AT afoshchan useofcombinedstructuringagentsofvariousoriginsintheproductionofjellyproducts |