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Quality of jelly marmalade from fruit and vegetable semi-finished products
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| Author:
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O.V. PERFILOVA, G.O. MAGOMEDOV, M.G. MAGOMEDOV, V.A. BABUSHKIN
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| Abstract:
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The current trend in developing a healthy diet is the creation of new confectionery products with the lowest sugar content, which moves them from the "risk" group to a group of healthy food products.Marmalade has lower energy value in the group of sugar confectionery and rather high demand from the population. At the same time, these products have low content of biologically active substances due to the use of poor raw materials in terms of vitamin and mineral composition (sugar, molasses). The authors explored the possibility of replacing the white crystalline sugar in the recipe with jam from apple and carrot scraps to reduce the sugar content and increase the nutritional value of the agar-based jelly marmalade.When introducing jam from scraps at a dosage of 25%, 50% and 75% to the recipe weight, the plastic strength of the experimental marmalade samples increases in comparison with the reference. The value of the plastic strength of a sample containing 50% of jam is the closest to the reference. Increasing the dosage of jam from scraps leads to an increase in the viscosity of the marmalade mass, which affects the marmalade molding when it is produced by the traditional (pouring) method. Therefore, the recipe of samples with a 25% and 50% jam dosage is suitable for the traditional technology of jelly marmalade, and the method of "extrusion" into the metallized shell is suitable for a sample with 75% jam dosage.Studies of the nutritional value of the jelly marmalade containing 75% of jam from carrot and apple scrapshave revealed that the consumption of 100g of the product satisfies 20,5-22,5% of the daily need of the human body in dietary fibers. As such, these products can be recommended for functional nutrition of all population groups starting from the age of three.
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| Keyword:
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healthy food, fruit jelly marmalade, carrot and apple scraps, jam, quality.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2018.10.04.124
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| Download:
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