Valorization of Baco Noir grapes in the technology of obtaining of gummy candies
DOI:
https://doi.org/10.52673/18570461.24.3-74.01Keywords:
gummy candies, Baco Noir, grape juice, natural wine vinegar, sensory analysis, microbiological analysisAbstract
The number of people suffering from food allergies is continuously increasing. Allergic reactions to synthetic additives widely used in candy production are part of this category. The aim of this study was to develop alternative gummy candies based on natural ingredients that substitute synthetic analogs, as well as to study their effect on organoleptic and microbiological characteristics. The developed candies contain Baco Noir grape juice as a source of color, flavor, and biologically active compounds. Organic wine vinegar was added as a natural preservative and color stabilizer. The results showed that the mass fraction of moisture in the candies is overestimated and varies from 70 to 75%. This is explained by the replacement of sugar with honey and the use of liquid ingredients: juice and vinegar. At the same time, the samples proved to be microbiologically stable, indicating the positive antimicrobial effect of the natural ingredients.
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