OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN

Manufacturers are faced with the task of creating new types of functional marmalades enriched with useful ingredients. The studies were carried out at the department of technology of bakery, confectionary, macaroni and grain processing industries of Voronezh State University of Engineering Technology. The formulation of "Jelly-fruit" marmalade was taken as control. A part of apple puree (the substance content is 15%) was replaced with juice from seabuckthorn berries (the substance content is 12%) and concentrated apple juice (the substance content is 80%) in terms of solids. The effect of various ratios of apple puree, concentrated apple juice and juice from sea-buckthorn berries on the process of gelation of jelly masses based on pectin and agar using the experimental-statistical approach has been studied. The values of plastic strength were chosen as the output parameters that characterize the properties of jelly mass. The experiments were carried out using the Sheffe's simplex-centroid plan. The use of the simplex optimization method allowed to determine the optimum values of the mass fraction of the introduced formulation components that provide the preparation of jelly masses with the maximum plastic strength of 31 kPa if based on agar, and 33.23 kPa if based on pectin. The organoleptic and physicochemical indicators of product quality have been determined. The content of antioxidant activity in marmalade has been determined experimentally. The nutritional and energy value of new products and the degree of meeting daily needs have been calculated. The products can be recommended for dietary and diabetic nutrition, as they do not contain sugar and molasses, as well as for all who look after their health.