Expansion of the assortment of jelly shaped marmalade based on vegetable puree

Abstract

The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need for vitamins, macro - and micronutrients, as in the most important protective factor. Marmalade has a number of advantages over other confectionery products: low energy value, the ability to bind and excrete toxins and salts of heavy metals, a relatively low price. The article presents the results of research work on the development of formulations of marmalade products based on vegetable puree of pumpkin, carrot and beet. The assessment of organoleptic, physico-chemical and rheological properties of raw materials. It was found that when making mashed potatoes from pumpkins, carrots and beets, it is necessary to ensure the introduction of a larger amount of gelatinizer in the preparation of jelly shaped marmalade to obtain products with a good gelatinous consistency. Defined organoleptic and physical-chemical indicators of quality and microelement composition of the finished products. It was found that the use of vegetable based puree, carrots, pumpkins or beets significantly increases the content of macronutrients in jelly marmalade (up to 9.5 times). Thus, the actual task of finding and introducing into production confectionery products containing in their composition non-traditional types of raw materials of vegetable origin, possessing high food and biological value and the ability to improve the consumer properties of the finished product.