spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2020.247spfp-148Research ArticleФИЗИЧЕСКИЕ И ХИМИЧЕСКИЕ МЕТОДЫ ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИPHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSINGИсследование органолептических и физико-химических свойств съедобных стаканов на основе яблочного сырья с использованием различных добавок: сухого молока, сухих сливок, картофельного и кукурузного крахмала, карбоксиметилцеллюлозы, лецитинаStudy of the Organoleptic and Physico–Chemical Properties of Edible Glasses Based on Apple Raw Materials Using Various Additives: Milk Powder, Dried Cream, Potato and Corn Starch, Carboxymethyl Cellulose, LecithinМакароваН. В.MakarovaN. V.

Макарова Надежда Викторовна

443100, город Самара, ул. Молодогвардейская, д. 244

Nadezhda V. Makarova

244, Molodogvardeyskaya str., Samara, 443100 

MakarovaNV1969@yandex.ruЕремееваН. Б.EremeevaN. B.

Еремеева Наталья Борисовна

443100, город Самара, ул. Молодогвардейская, д. 244

Natalia B. Eremeeva

244, Molodogvardeyskaya str., Samara, 443100 

rmvnatasha@rambler.ruЕлисееваЕ. А.EliseevaE. A.

Елисеева Елена Алексеевна

443100, город Самара, ул. Молодогвардейская, д. 244

Elena A. Eliseeva

244, Molodogvardeyskaya str., Samara, 443100 

e11seevaml@yandex.ruДавыдоваЯ. В.DavydovaY. V.

Давыдова Яна Владимировна

443100, город Самара, ул. Молодогвардейская, д. 244

Yana V. Davydova

244, Molodogvardeyskaya str., Samara, 443100 

davydova_1998@list.ruФГБОУ ВО «Самарский государственный технический университет»РоссияFSBEI HE “Samara State Technical University”Russian Federation202013052021033145Copyright © Макарова Н.В., Еремеева Н.Б., Елисеева Е.А., Давыдова Я.В., 20212021Макарова Н.В., Еремеева Н.Б., Елисеева Е.А., Давыдова Я.В.Makarova N.V., Eremeeva N.B., Eliseeva E.A., Davydova Y.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/148

В статье рассмотрены вопросы создание съедобных стаканов на основе яблочного сырья с различными добавками. Впервые приводятся результаты исследования образцов съедобных стаканов с различными добавками (картофельный крахмал, кукурузный крахмал, карбоксиметилцеллюлоза, лецитин, сухое молоко, сухие сливки). Съедобные стаканы получены на основе одного из самых распространенных видов фруктов – яблок. Для съедобных стаканов изучены органолептические свойства (внешний вид, цвет, вкус, аромат, пережевываемость), микроструктура поверхности стаканов, отношение упаковки к воде и другим пищевым жидкостям, влажность, водопоглощение. Результаты исследований показывают, что съедобные стаканы на основе яблочного сырья вполне приемлемы по органолептическим показателям. Несмотря на отдельные трещины и пустоты в структуре материала стаканов, они обладают высокими характеристиками устойчивости к воде и пищевым жидкостям при низкой и высокой температурах.

The article considers the creation of edible glasses based on apple raw materials with various additives. For the first time, the results of a study of samples of edible glasses with various additives (potato starch, corn starch, carboxymethyl cellulose, lecithin, milk powder, dried cream) are presented. Edible glasses are obtained on the basis of one of the most common types of fruits – apples. For edible glasses, the organoleptic properties (appearance, color, taste, aroma, chewability), the microstructure of the surface of the glasses, the ratio of packaging to water and other food liquids, humidity, water absorption were studied. The research results show that edible glasses based on apple raw materials are quite acceptable in terms of organoleptic characteristics. Despite individual cracks and voids in the structure of the material of the glasses, they have high characteristics of resistance to water and food liquids at low and high temperatures.

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The authors declare that there are no conflicts of interest present.