Shmatchenko N. Improvement of jelly-fruit marmalade technology using fruit and vegetable cryoadditives

The object of the study is the jelly-fruit marmalade technology. The aim of the work is to substantiate and improve the technology of jelly-fruit marmalade on pectin with the use of fruit and vegetable сryoadditives to improve the nutritional value and antioxidant properties of finished products. Methods of research: standard and special organoleptic, physico-chemical, structural-mechanical, microbiological methods for determining the quality of raw materials, semi-finished products and finished products, mathematical methods for experiment planning and data processing. Scientifically substantiated and improved technology of jelly-fruit marmalade on pectin with the use of fruit and vegetable сryoadditives, which allows to expand the range of products with antioxidant properties, high content of vitamin C, beta-carotene, pectin and anthocyanins, with a bright natural color, reduced consumption of the preservative, citric acid, sugar and the complete exception of the formula of marmalade of synthetic dyes and flavors. Data on the content of biologically active substances and the antioxidant capacity of fruit and vegetable сryoadditives are obtained: cryopast of quince, apples, carrots, pumpkin, grapes and cryopowders of rose hips, sea buckthorns, grapes. The rational combinations of cryopast and cryopowders and the way of their introduction into the formulation of marmalade have been experimentally determined in order to increase its nutritional value. Based on the results of experimental studies, the technology and assortment of marmalade have been developed, which have been approved by the normative documentation. The technology has been tested and implemented in confectionery enterprises and in the educational process. Economic efficiency from their implementation is calculated.