Abstract
The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.
Highlights
A wide range of products and a variety of raw materials that make up confectionery products determine excellent terms and conditions for storing the finished delicacy
The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant
New confectionery products must first of all be safe for human health, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage
Summary
A wide range of products and a variety of raw materials that make up confectionery products determine excellent terms and conditions for storing the finished delicacy. Reduced moisture content and increased dry matter content of confectionery products cause their increased safety at a favorable temperature Along with these positive factors, the substances present in the chemical composition of the product and their physical properties can have a negative effect on the finished product during storage. The control and a decrease in the amount of agar by 30 %, the techno sample of marmalade after 2 months of storage changes logy of which was substantiated by preliminary studies [11]. The color of marmalade with organoleptic, physicochemical and microbiological indica- multi-component paste changes after 3 months of storage tors have been determined. The study of the obtained organoleptic properties of the life of DSTU is 3 months, all quality indicators meet the prototypes was carried out by an expert commission con- established requirements. Sisting of 5 members of the Kharkiv State University of Food Techno logy and Trade (Kharkiv, Ukraine)
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