Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.317571

Keywords:

fruit marmalade, vegetable and fruit paste, viscosity, strength, functional ingredients, quality improvement

Abstract

The object of the study is the technology of marmalade based on pumpkin, apple and dogwood paste.

The development of a vegetable and fruit paste allows to solve the issue of marmalade structure formation, provide high organoleptic quality indicators, without the use of dyes and essences, enrich the chemical composition of products and give functional properties.

Due to the use of short-term low-temperature concentration and a well-founded recipe (pumpkin 50 %, apple 35 %, dogwood 15 %). The paste contains a significant amount of functional ingredients, which is confirmed by the study of its chemical composition. The paste has a dynamic viscosity of 280 Pa∙s, a high content of non-starch polysaccharides of 3.89±0.11 g, vitamin C of 1.89±0.05 mg, β-carotene 21.13±0.60. For optimal management of the concentration process (55…65 °C), an effective viscosity is set in the range of 5…35 Paּ∙s.

The improved method of producing marmalade based on pumpkin, apple and dogwood paste is characterized by increased quality. The marmalade mass at a temperature of 80…82 °C before gelatinization has a viscosity 24 % higher than the control. The developed marmalade has a pleasant ruby color and a lingering consistency. The content of non-starch polysaccharides, mainly pectin substances and vitamin C increases almost twice. The new marmalade is characterized by the presence of vitamins A, C, E and β-carotene. The number of macro- and microelements increases significantly compared to the control sample. According to the content of non-starch polysaccharides, vitamin A, β-carotene and potassium, marmalade based on vegetable and fruit paste can be classified as functional, since the percentage of provision of these substances per day exceeds 10 %. The method of marmalade production can be implemented at confectionery enterprises

Author Biographies

Olga Samokhvalova, State Biotechnological University

PhD, Professor

Department of Bakery and Confectionery Technology

Oleksander Cherevko, Ukrainian Academy of Sciences

Doctor of Technical Sciences, Professor, Academician of the Ukrainian Academy of Sciences

Dmytro Dmytrevskyi, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Nina Budnyk, Poltava State Agrarian University

PhD, Associate Professor

Department of Food Production

Iryna Fomina, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Petro Gurskyi, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Nataliia Sova, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Food Technologies

Vitalii Koshulko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Food Technologies

Yuliia Tesliuk, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Economics

Liudmyla Kolianovska, Vinnytsia National Agrarian University

PhD

Department of Bioengineering, Bio- and Food Technologies

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Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology

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Published

2024-12-27

How to Cite

Samokhvalova, O., Cherevko, O., Dmytrevskyi, D., Budnyk, N., Fomina, I., Gurskyi, P., Sova, N., Koshulko, V., Tesliuk, Y., & Kolianovska, L. (2024). Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology. Eastern-European Journal of Enterprise Technologies, 6(11 (132), 63–72. https://doi.org/10.15587/1729-4061.2024.317571

Issue

Vol. 6 No. 11 (132) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Olga Samokhvalova, Oleksander Cherevko, Dmytro Dmytrevskyi, Nina Budnyk, Iryna Fomina, Petro Gurskyi, Nataliia Sova, Vitalii Koshulko, Yuliia Tesliuk, Liudmyla Kolianovska

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