ОЦЕНКА КАЧЕСТВЕННЫХ ПОКАЗАТЕЛЕЙ ДЕСЕРТА НА ОСНОВЕ АРБУЗНОЙ МЯКОТИ

Abstract

The possibility of using the pulp of the fruits of the melon culture "Watermelon" as the main ingredient for the production of the sweet gelled product "Watermelon Caviar" using the spherification method is considered. The plant reserves of melons and melons in the Republic of Kazakhstan significantly exceed in volume all possible ways of their sale. The lack of an established mechanism for marketing the grown crop volume, enterprises for processing fruits and producing products based on them gives rise to a colossal problem – overproduction of melons. Enormous volumes of fruits do not participate in the country’s trade turnover and cause losses to the country’s economy. During the study, a series of full-factorial analyzes were carried out to identify the optimal recipe and processing modes for fruits; the variable factors chosen were: gelling agent (gelatin, agar-agar), the amount of gelling agent, the amount of lemon juice, and the molding temperature of watermelon caviar. Based on the results of organoleptic analysis, it was found that the gelling agent gelatin is more favorable in this recipe than agar-agar. The mass of the gelling agent and lemon juice is 10 g of each ingredient per 100 g of raw material, and 5 g of honey is added to the gelled mass to give it a sweet taste. The most favorable temperature of the gelled mass for molding caviar is 40°C. The results of organoleptic, chemical and microbiological analyzes of an experimental sample of watermelon caviar confirmed the competitiveness of this product. The introduction of the developed technology for the production of watermelon caviar will significantly reduce the percentage of waste from the production of melons and melons in the Republic of Kazakhstan.