Volume 13
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume13/issue2/abs-11.html
EFFECT OF FOOD ADDITIVES ON SENSORY CHARACTERISTICS OF THERMO-STABLE MARMALADE
Slavica Grujić1, Radoslav Grujić2, Jelena Poljašević1
1 Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina
2 Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina
ABSTRACT
On the market of Bosnia and Herzegovina there is no any available marmalade or similar finished product with ability to form stable gel after re-heating. Our work was designed in aim to create marmalade useful for filling, before sourdough doughnuts heating during baking in oven or preparing deep-fried products. Experiment was designed in two parts. Marmalades were prepared in laboratory conditions from frozen peach and apple purée (pulp)in two combinations, 8 samples with 70% peach : 30% apple (1 sample with min. 70%, 5 samples with min. 67% and 2 samples with min. 45% dry matter) and 3 samples with 50% peach : 50% apple (samples with min. 67% dry matter). Other ingredients used for marmalade preparations are sugar and additives in different proportion: gelling agents from producers DANISCO-CULTOR (GRINSTED FB-850) and OBIPECTIN (PECTIN BROWN RIBBON J, PECTIN PURPLE RIBBON B, PECTIN PURPLE RIBBON D-075 X), firming agent calcium chloride (E 509), acidity regulator sodium citrates (E
331) and citric acid (E 330). Prepared samples were pasteurized and hot filled in glass jars and closed with twist-off caps. For quality and chemical composition control of marmalade, we determined dry matter, total acids and pH. After 20 days storing on room temperature, for sensory analysis and stability control
of thermo-reversible gel, we prepared doughnuts filled with samples of marmalade and baked in home electric oven. Doughnuts were prepared from BERLINER MIX (IREKS AROMA D.O.O.) and according recommended recipe. After sensory analysis of 11 marmalade samples before and after re-heating, 4 samples were selected for further investigation and tried to make products acceptable quality and with minimally
necessary quantity of additives. 12 marmalades were prepared with 70% peach: 30% apple purée (pulp) (3 samples with min. 70%, 9 samples with min. 67% dry matter). After sensory analysis before and after baking in doughnuts 2 marmalades were selected, marmalade produced with DANISCO-CULTOR (GRINSTED FB-850) gelling additive and other with OBIPECTIN PECTIN (BROWN RIBBON J). Both samples had expected sensory quality after re-heating and cooling on room temperature, orange-light-brown colour, specific aroma of peach and apple, and as the most important evaluated sensory attributes were appearance and texture of homogeneous, medium-strong firm gel, useful for filling of doughnuts baked in oven and similar products.
Key words: thermo-stable marmalade, additives, sensory characteristics.
Slavica Grujić
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina
email: grujicslavica@yahoo.com
Radoslav Grujić
Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina
Jelena Poljašević
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.