Valorificarea strugurilor Baco Noir în tehnologia de obținere a bomboanelor gumate

Alina Boiştean; Aurica Chirsanova; Boris Găină

doi:10.52673/18570461.24.3-74.01

Autori

Alina Boiştean Universitatea Tehnică a Moldovei https://orcid.org/0000-0002-5374-5853
Aurica Chirsanova Universitatea Tehnică a Moldovei https://orcid.org/0000-0002-1172-9900
Boris Găină Universitatea Tehnică a Moldovei; Academia de Ştiinţe a Moldovei https://orcid.org/0000-0003-2140-0591

DOI:

https://doi.org/10.52673/18570461.24.3-74.01

Cuvinte cheie:

bomboane gumate, Baco Noir, suc de struguri, oțet de vin natural, Analiză senzorială, analiza microbiologică

Rezumat

Numărul persoanelor care suferă de alergii alimentare este în creștere continuă. Reacțiile alergice la aditivii sintetici utilizați pe scară largă în producția bomboanelor fac parte din această categorie. Scopul lucrării a fost de a elabora bomboane gumate alternative, bazate pe ingrediente naturale ce substituie analogii sintetici, precum și de a studia efectul acestora asupra caracteristicilor organoleptice și microbiologice. Bomboanele elaborate conțin suc de struguri Baco Noir ca sursă de culoare, aromă și compuși biologic activi. Oțetul de vin organic a fost adăugat în calitate de conservant natural și stabilizator de culoare. Rezultatele obținute au arătat că fracția masică a umidității din bomboane este supraestimată și variază de la 70 la 75%. Acest lucru se explică prin înlocuirea zahărului cu miere de albine și utilizarea ingredientelor lichide: suc și oțet. În același timp, probele s-au dovedit a fi stabile din punct de vedere microbiologic, ceea ce indică efectul antimicrobian pozitiv al ingredientelor naturale.

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