Abstract

The article presents the results of determining the quality index and chemical composition of pumpkin puree. The optimum dose of puree and ascorbic acid in pumpkin marmalade were determined. The change of ascorbic acid and β-carotene contents and that of quality indices during storage of marmalade under various conditions have been studied. A high rate of preservation of natural β-carotene in the marmalade during storage in darkness regardless of temperature, air humidity and the presence of ascorbic acid has been discovered. The least loss of ascorbic acid was observed at low temperature storage of marmalade. Enriched pumpkin marmalade is a functional food product and is characterized by the absence of synthetic colorants and flavorings.

Keywords

Pumpkin puree, β-carotene, ascorbic acid, marmalade enriched with ascorbic acid.

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