Разработка и оценка низкокалорийного клубничного джема, обогащенного шелухой семян подорожника: подход с использованием функциональных ингредиентов

Целью данного исследования была разработка обогащенного нутриентами клубничного джема с частичной заменой сахара на шелуху семян подорожника — функциональных пищевых волокон, известных своими водосвязывающими и гелеобразующими свойствами. Проведено сравнение трех рецептур с пониженным содержанием сахара (опыты 1–3), содержащих 25 % раствора шелухи семян подорожника и различные концентрации сахара (12 %, 26 %, и 30 %) и традиционного контрольного джема (66 % Брикс). Оценивали влияние включения подорожника на физические, химические, микробиологические и органолептические свойства джемов. Органолептический анализ был проведен обученной дегустационной комиссией из 20 потребителей, используя девятибальную гедонистическую шкалу для оценки внешнего вида, флейвора, запаха, способности к намазыванию и общей приемлемости. Результаты показали, что обогащенные подорожником рецептуры имеют значимо более низкие уровни Брикс, общих углеводов, содержания золы и оцененные уровни калорий, в то время как содержание клетчатки увеличилось до 1,05 г/100 г. Уровни рН всех образцов оставались ниже 3,0, обеспечивая микробиологическую безопасность с общим количеством микроорганизмов, определенным чашечным методом, <1,0 log КОЕ/г во всех обработках. Инструментальный анализ цвета показал улучшенную светлоту и красноту в обогащенных волокнами образцах. Среди тестированных образцов, опыт 3 (30 % сахара, 25 % раствора шелухи семян подорожника) получил наивысшие баллы органолептической оценки и достиг конечного уровня Брикс 63 %, что делает его наиболее приемлемой рецептурой. Эти результаты демонстрируют, что шелуха семян подорожника может успешно заменить часть сахара при повышении питательной ценности, текстуры и вкусовых качеств. Оптимизированная рецептура обладает потенциалом для коммерческого применения при производстве более полезных, низкокалорийных фруктовых консервов.

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