Particular qualities of formation of sensory characteristics of jam made from the fruits from musky squash

Abstract

The goal of the research is to study particular qualities of formation of sensory characteristics of jam made from the fruits from musky squash (synthetic varieties of Tsukatnaya and Moskovskaya aromatnaya produced by LLC «N.N. Timofeev plant breeding station»). The authors conducted biometrical observation and identified descriptors that described technological properties of fruits and maturation dynamics. The jam was made with the addition of fruit raw materials and the replacement part of the water in the sugar syrups with apple juice and a sensory assessment of the quality of the finished product was carried out. The studied varieties of musky squash during the growing seasons of different weather conditions showed high stability in the formation of the yield of the raw material, leveled by the maturity degree. Storing the fruits of the studied varieties of musky squash after harvesting for at least 2-3 months improves the technological properties of the raw material, which has a positive effect on the formation of the sensory characteristics of the finished product. The bright orange pulp of the studied pumpkin varieties with an average carotene content from 10.13 (Moskovskaya aromatnaya) to 13.3 mg% (Tsukatnaya variety) has a pronounced sweet taste and a pleasant aroma. This allows getting the highest quality jam by replacing 25% of the water in the sugar syrup with apple juice or adding 25% apples to the squash fruit. The fruits of musky squash varieties of Tsukatnaya and Moskovskaya aromatnaya produced by LLC «N.N. Timofeev plant breeding station» used in the jam production were grown in the Moscow region. This results in the formation of sensory characteristics representative of a high-quality product.