Modeling of low calorie pectin-based product composition

Introduction. The efficiency of using eggshell powder as a source of calcium free ions for getting elastic pectin-based gels was determined. Materials and methods.The degree of "NEApectin - Ca2+" model samples deformation in time under the constant pressure was measured by the method of uniaxial compression by punch with the help of modified Kargin-Sogolova scale. The viscosity coefficient (eta), elastic modulus (E) and other rheological parameters were calculated by the comparative analysis of model samples kinetic deformation curves. Results and discussion. The food system "NEApectin - Ca2+" was developed by ionotropic gelation with the use of low-esterified amidated pectin confirming the efficiency of eggshell powder as a source of free calcium ions for getting elastic gels. The results of the comparative analysis of kinetic deformation curves determined the following proportion between the system components: NEA pectin: ESP: citric acid - 1: 0.2: 0.13 respectively. Sweet dishes made using the structured pectin-rich product as semi-finished product have lower calorie content (almost 17...18% less than gelatine-based ones) and high physiological value, as the components are completely digested in the small intestine and release calcium just in the place where it should be naturally absorbed. The economic efficiency of this development comes from the fact that using low calorie "NEApectin - Ca2+"-based product as the component of the gel-like desserts makes it possible to shorten the technological process for 45..50% by reducing the time for preparing a gelling agent (soaking). Furthermore the finished produce doesn't require any cooling at low temperatures, which enables to save energy and volume of refrigerating equipment. The experimental studies of low-calorie options produce of structured product based on low-esterified amidated pectin were conducted. The efficiency of using eggshell powder as a source of free calcium ions for elastically elastic gels was established. The possibility of optimizing the composition of the mixture by prescription study the rheological properties of the gel-like samples was described. Conclusions. The efficiency of using eggshell powder as a natural source of free calcium ions occurs when the ratio of components in the system is: NEA pectin: ESP: citric acid - 1: 0.2: 0.13, respectively.