The influence of organic amendments on the consumer features of jelly products

Abstract

New products development improving human nutritional status and increasing the ingredients use efficiency with high functional properties in the production are key components of the State Policy Concept of the Russian Federation in the field of population healthy nutrition. Pectin containing raw materials with detoxifying and radioprotective properties belong to the main group of biologically active substances. Recently, natural products from fruit and vegetable raw materials without the artificial improvers use have become very popular, despite the short shelf life and higher cost. Among the sugary confectionery products, marmalade takes special place. Although it has low energy values, it has a low micronutrients amount. Moreover, in order to reduce the cost and extend the shelf life of the product, manufacturers often use synthetic additives, which negatively affects the consumers health. Therefore, the main direction of optimizing the nutritional value and developing a new range of marmalade is the infusions introduction of medicinal plants, fruit and vegetable raw materials into the recipes. The article considers the possibility of expanding the range of marmalade products using quince, the natural raw material. The high number of vitamins, minerals, organic acids, polyphenols, and aromatic substances in quince fruit indicates that it is promising for the prescription composition development for functional confectionery products. Given the availability, good preservation, low cost and high nutritional value, the researchers can recommend the quince use in marmalade technology, which will expand the range of jelly-fruit products and increase its biological value. The authors selected the structure forming agents of plant nature as substances that provide the desired structure of products; and determined the optimal concentration of each structure-forming agent. The thesis consists of mutual complex influence study of product components on consumer characteristics.