INNOVATIVE DIETARY JELLY WITH BIOSORBENT

Abstract

Development of the formulation and preparation technology of culinary jelly with health-promoting properties through the introduction of biosorbents The object of the research is a dairy-based culinary jelly, the dietary properties of which are determined by the presence of gelatin and lactic acid bacteria, while chitosan was studied as a potential biosorbent. Chitosan is an animal-derived biopolymer classified as a dietary fiber that is not digested by the human body; however, in the acidic environment of the stomach, it forms highly viscous solutions, exhibiting the properties of an enterosorbent and an immunomodulator. The unique chemical composition of chitosan allows it to influence the state of the jelly gel, strengthening it and preventing syneresis during storage, as chitosan, being a natural aminopolysaccharide, consists of glucose molecule residues. In the course of scientific research, the technological suitability of the chitosan additive and its impact on the structural, mechanical, and organoleptic properties of freshly prepared jelly, as well as changes in its quality during storage, were studied. Particular attention was paid to changes in the gelation rate and the dependence of the strength properties of the culinary jelly on the amount of chitosan introduced. As a result of experimental studies, it was established that the introduction of chitosan not only accelerates the structuring process, reducing the gelation time in the products, but also contributes to the strengthening of the formed gelatin gel compared to the control sample. The results obtained made it possible to reduce the consumption of the formulation gel-forming agent – gelatin, while the strength index of the resulting gel corresponded to the strength of the control sample. In the course of scientific research, it was possible to establish that during storage, culinary dairy and kefir jelly with chitosan did not undergo syneresis, unlike the standard sample, which is a highly significant positive outcome. Thus, the introduction of chitosan as a biologically active additive into the formulation of culinary jelly allowed not only for imparting specific health-promoting properties to the product but also for obtaining a product with improved technological parameters.