fruit jelly

Abstract fruit jelly the results of studies. The characteristics of jelly fruit marmalade. Containing plant additives such as. Sudanese rose the rose hip pumpkin. The color intensity of the jelly fruit. Marmalade containing plant additions remains. Constant throughout its shelf life. This is in line to the current. Regulations products with high levels. Anthocyanins and b carotene are new.

Introduction

Confectionery is among the many categories of high-calorie food items in huge demand. In particular, there is an increase in the production and demand for jelly-based products. This is due to their attractive appearance, tasty taste, and cheap price. The main disadvantage of confectionery is that it lacks vital biologically active ingredients like vitamins, dietary fibre minerals, and so on. In the current competitive marketplace, it is crucial to develop new jelly products that improve the existing technology. This is feasible through the development of innovative techniques, the creation of products of high nutritional and biological value, special purpose and the utilization of novel raw ingredients. The search for innovative non-traditional kinds of raw materials for the production of marmalade made from jelly-fruit remains a topical issue. The manufacturing of jelly products permits the introduction of plant supplements in various types.

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Experimental

The organoleptic physicochemical and chemical. Properties of mamarmalade made from jelly-fruit. On gelatin with added plant ingredients. During storage it also aimed to. An explanation of the best conditions. For storage and packaging research objective. Organoleptic and physicochemical properties as well. As chemical composition of the product. Throughout the storage time of 3 months. Research topic jelly fruit marmalade. Made of gelatin with plant based. Additives the fruit jelly varied in. The form of the herbal ingredient. Cryopowder derived from rose hips. As well as cryopaste derived from pumpkin Marmalade created from gelatin according to the traditional recipe was employed as a control one. Plant additives derived from low-temperature techniques, which result from fine grinding are a concentrate of biologically active compounds. They have a substantial amount of high- and low-molecular phenolic compounds, dietary fibers glycosides, vitamins, organic acids macro- and micronutrients.

Discussion and the results

Organoleptic and physicochemical quality indicators of jelly-fruit-marmalade based on gelatin with plant additives are listed in. It was observed that at the end of shelf-life, while the appearance and color perception of new types of marmalade was not changed, however the taste, appearance , and consistency of the products changed. The amount of product reduces, and its consistency of the product becomes less uniform. This is confirmed by physical and chemical studies. It was found that the color intensity of jelly-fruit marmalade containing Sudanese rose powder after three months of storage was 100%. The new Marmalade’s color stays constant throughout the time of its shelf-life. The analysis of the physicochemical parameters during storage for three months showed that at the end of the storage time, the moisture content in new types of marmalade decreases to 11.9-13.4%; the total acidity is 20.4-22.0 degrees; the content of reducing substances is 4.8-5.1%.

Conclusion

The results of studies of the properties of jelly-fruit marmalade that contains plant additives from Sudanese rose as well as rose hips and pumpkin over a period of 3 months showed that during the period of storage, the organoleptic, physicochemical indicators for the quality of new products are in line with the requirements of the present regulatory documents, intensity color is preserved. The new products have a higher content of b-carotene, anthocyanins as well as mineral, tannins and pectin substances.Based on the findings of studies on new formulations, products and technology were developed, draft regulatory documents were created in the form of technical specifications and instructions, and the safety of the technology was assessed using the HACCP method.In storage for three months are presented.

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