Affiliation
a Voronezh State University of Engineering Technologies
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Abstract
The development of new types of marmalade products using non-traditional types of plant raw materials containing an increased amount of vitamins, macro and microelements, and dietary fiber is promising and actual. A method for producing jelly- fruit marmalade on agar and fructose with the addition of sand buckthorn juice formed with the method of "syringing" into the barrier film has been proposed. A unified marmalade recipe "Jelly-fruit" has been taken as a control sample, in which apple puree has been replaced by sand buckthorn juice, sugar and molasses to fructose in terms of dry matter. The influence of formulation components on the quality indices of jelly masses has been evaluated. When adding fructose and sand buckthorn juice the elastic strength decreases by 9 kPa. Samples on fructose have lower effective viscosity than samples on sugar which positively affect the process of molding with the method of "syringing". According to the organoleptic characteristics this marmalade has pleasant taste, smell, original color, gelatinous consistency. The content of antioxidant activity in finished products has been determined. This index is 9 times higher than that in the control sample. Fruit jelly is packed in three kinds of films: metalized, polyethylene, polyvinyl chloride. The products stored in the metalized film for 6 months have the best microbiological indices. Marmalade has an increased nutritional value concerning the content of minerals: potassium, sodium, magnesium, phosphorus, and iron and vitamins: A, C, E, PP and B group.
Keywords
Jelly-fruit marmalade,
sand buckthorn juice,
fructose,
molding,
increased nutritional value
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