Innovative approach technologies fruit marmalade
Studied the improvement of quality of prescription marmalade using natural materials – persimmon. The inclusion in the formulation will facilitate obtaining persimmon jelly functionality. The article highlights the results of research organoleptic characteristics. The positive effect of marmalade conditioned complex mutual influence of all components and their quantity. The main objective to improve the quality of marmalade is the use of natural raw materials, reducing sugar content and increase the biological value of the finished product. Orange persimmon pulp indicates the presence in it large amounts of beta-carotene, which improves eyesight and prevents premature aging. The main source of pectin into the human body, are the fruits and products made from them, including marmalade. We studied fruit marmalade, which is the basis of persimmon puree. This article was determined by organoleptic quality. In the available literature does not have to use persimmon as the main raw material in the production of marmalade. Given the productivity, accessibility, widespread in Ukraine this fruit, as well as information about the nutritional and biological value of persimmon, we believe appropriate use for the production of persimmon marmalade. On the basis of the research can be argued that the application for the production of persimmon jelly products will expand the range of fruit jellies and increase the biological value of the finished product. The inclusion in the formulation will facilitate obtaining persimmon jelly functionality. The positive effect of marmalade conditioned complex mutual influence of all components and their quantity.
Fil, M.I., Hryhoryeva, O.G., Bryndza, J., Klimenko, S.V. (2015). Marmalade composition. patent № 00995; appl. 02.09.2015., Publ. 25/12/2015. Bull. Number 24.
Abstract views: 1 PDF Downloads: 0
This work is licensed under a Creative Commons Attribution 4.0 International License.