Исследование органолептических и физико-химических свойств съедобных стаканов на основе яблочного сырья с использованием различных добавок: сухого молока, сухих сливок, картофельного и кукурузного крахмала, карбоксиметилцеллюлозы, лецитина

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.

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