Abstract
The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the color intensity is maintained. New products have a high content of β-carotene, anthocyanins, minerals, tannins and pectin.
Highlights
Confectionery is a large group of high-calorie foods that are in great demand among the population
There is an increase in production and demand for jelly products
Organoleptic and physicochemical quality indicators of jelly-fruit marmalade on gelatin with plant additives are given in tables 1, 2
Summary
Confectionery is a large group of high-calorie foods that are in great demand among the population. There is an increase in production and demand for jelly products. This is due to their attractive appearance, pleasant taste, low price. The main significant disadvantage of confectionery is their low physiological value due to the almost complete absence of important biologically active substances, such as vitamins, dietary fiber, minerals and the like. In today's market competition, it is important to improve existing technologies and develop new types of jelly products. This is possible through the development of innovative technologies, the creation of products of high nutritional and biological value, special purpose, as well as the use of new raw ingredients
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
