Аннотация

Жевательный мармелад – это яркое и вкусное лакомство, которое пользуется спросом у детей. Желатин из кожи скумбрии (Scomberomorus commersonii) обладает хорошими питательными свойствами и может способствовать увеличению содержания белка в жевательном мармеладе. Описали потребительскую привлекательность, пищевую ценность и качество жевательного мармелада с желатином из кожи скумбрии и 8 натуральными ароматизаторами: мед, финиковый сок, оливковое масло, соевое молоко, козье молоко, виноградный сок, авокадо и тыква. Желатин экстрагировали из кожи скумбрии (S. commersonii). Качество мармелада оценивали по содержанию влаги, золы, жира, белка и наличию бактерий. Органолептическая оценка заключалась в проведении гедонического теста: десять экспертов оценили все образцы как приемлемые по внешнему виду, запаху, вкусу и текстуре. Средний балл по каждому критерию составил 7,0 из 9,0. Оптимальным по составу оказался образец с соевым молоком: содержание влаги составило 9,76 ± 0,70 %, золы – 0,21 ± 0,02 %, белка – 16,20 ± 0,37 %, жира – 2,32 ± 0,50 %, углеводов – 51,61 ± 0,80 %, редуцирующего сахара – 0,14 ± 0,01 %. В образцах не обнаружены Salmonella sp. или Escherichia coli; общее количество бактерий составило 1×10 2 колоний на 1 г. Жевательный мармелад с желатином из кожи скумбрии оказался богат белком, продемонстрировал хорошие органолептические свойства и соответствовал государственному стандарту, принятому в Индонезии для данного типа пищевых продуктов.

Ключевые слова

Желатин, халяльный желатин, желейные конфеты, пищевая ценность, качество, кожа скумбрии, Scomberomorus commersonii

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