Krasnodar, Russian Federation
Krasnodar, Krasnodar, Russian Federation
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.5
UDC 664.292
UDC 664.66.022.39
UDC 637.52
CSCSTI 65.37
CSCSTI 65.33
CSCSTI 65.59
The aim of the study is to systematize data on the use of pectins in bakery, dairy and meat product technologies, taking into account their structural and functional characteristics. Objectives: to analyze the effect of pectins and pectin-containing additives on the consumer properties of bakery products; to consider the possibilities of using pectins in the technologies of functional dairy products and bioactive substance delivery systems; to summarize data on the influence of various factors on the emulsifying capacity of pectins; to evaluate the effectiveness of using pectins in meat product technologies to improve texture, increase yield and enrich meat products. Pectins are natural polysaccharides of plant origin, possessing a set of technological and functional properties, including moisture binding, emulsification, gelling and complexation (the ability to bind heavy metals), which is due to their structure (homogalacturonan, rhamnogalacturonan-I / II), the degree of esterification (methoxylation), acetylation and the content of protein components. The results of experimental studies by Russian and international authors on the influence of pectins on the processing parameters and quality of food products are analyzed. In bakery technology (at a dosage of 0.8 % of flour weight), pectins accelerate fermentation, strengthen flour gluten, and extend the shelf life of products by 12–24 hours. In dairy technology, pectins stabilize synbiotic dairy drinks and serve as a matrix for the encapsulation of bioactive substances. In meat technology (at a dosage of up to 1.5 %), pectins increase water-binding capacity by 10–16 %, improve product texture, enhance yield, and enhance consumer properties. The most effective emulsifiers are pectins from sugar beet and watermelon rind, due to their high protein and acetyl content. A conclusion is made regarding the high potential for the use of pectins as natural, multifunctional, and safe food ingredients in food processing, including fortified food products.
pectin, emulsifying properties of pectin, gelling capacity of pectin, water-binding capacity of pectin, dietary fiber, food products
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