Storage of Functional Marmalade Containing Flaxseed Oil

Abstract

The work considers functional marmalade prepared by two methods: direct flaxseed oil injection, and encapsulation method. The research objective was to study physico-chemical and microbiological processes occurring during storage of marmalade with different flaxseed oil portions (1 and 4 %). The research has been carried out in Moscow State University of Food Production. During marmalade storage the following quality parameters have been studied: organoleptic estimation, mark, moisture content, %; omega-3 and omega-6 polyunsaturated fatty acids content, %; total deformation, mm; elastic deformation-to-plastic deformation ratio (m), microbial attributes. It has been found that within 8 weeks storage the marmalade with different flaxseed oil portions keeps perfect quality, but within 12 weeks storage - good one. The marmalade storage life recommended by authors is 12 weeks. Expiry date corresponds to 16 weeks storage. During the indicated storage life (12 weeks) the above-mentioned marmalade quality parameters slightly decrease while marmalade quality remains good. The relative change of moisture content is 5.9 %; the dynamics of omega-3 and omega-6 PUFAs content does not exceed 8.0 %. Сhange in the value of the total deformation and elastic deformation-to-plastic deformation ratio in marmalade obtained by the encapsulation method is less significant than in marmalade with direct flaxseed oil injection. During 12 weeks storage such microbiological points as Quantity of Mesophillc Aerobic and Facultative Anaerobic. Microorganisms, CFU/G; coliform bacteria, g; yeast, CFU/G; mold, CFU/G, meet the requirements of Sanitary Regulations and Norms SanPiN 2.3.2.1078-01. The received data can betaken by specialists of confectionary industry as a basis for setting storage life of functional marmalade.