Academic literature on the topic 'Technology of marmalade'

Thanks to the wide assortment, excellent taste and bright appearance, confectionery products have become an integral part of the diet of a modern person. Along with this, these products are a source of easily digestible carbohydrates, the consumption of which in large quantities can contribute to the development of a number of diseases, in particular, weight gain, the occurrence of cardiovascular pathologies, and the like. It is very difficult and impractical to completely abandon sweets, because sugar is necessary for the brain to function, and other components of confectionery are effective and safe antidepressants. Therefore, a number of nutritionists are still advising to use a group of pastille-marmalade products (zefir, pastille, marmalade), since it is these sweets that have a lower energy value compared to cakes, chocolate and others. Products such as marshmallows are obtained by whipping fruit and berry puree with sugar and egg white, followed by the addition of gelling agents. Food acids, essences, flavors, dyes, etc. are used as additives in the production of pastilles. The technology of these products uses fruit puree, most often sulphitized apple puree, which, during manufacture and storage, loses useful substances, which leads to the fact that the finished product has an insignificant content of vitamins, micro- and macroelements. Therefore, it is possible to increase the content of functionally physiological nutrients by using blended fruit and berry paste obtained under gentle temperature conditions. This will give an attractive color and flavor to the pastille without the use of dyes and flavors. In this regard, the aim of the work is to improve the technology of pastille of increased nutritional value with the addition of multicomponent fruit and berry paste from apples, cranberries and blackberries. The new technology will expand the range of confectionery products with a high content of functionally physiological ingredients. The structural and mechanical properties and quality indicators of multicomponent fruit and berry paste from apples, cranberries and blackberries have been studied. According to the results of determining the organoleptic and physicochemical quality indicators, it is established that the rational amount in the formulation of the pastille of multicomponent fruit and berry paste is 40% with the replacement of apple puree. The changes that occur during storage of the pastille are set. Yes, there is less moisture loss in the pastille with the addition of the paste, which is due to the higher content of pectin in the products. An increase in shaperetaining properties and a decrease in adhesion have been determined, which will prevent them from sticking together during the entire shelf life. The formulation and technological scheme of preparation of pastille products with multicomponent fruit and berry paste are developed, and also the complex indicator of quality of pastille with application of principles of qualimetry is defined. The addition of a multicomponent fruit and berry paste to the recipe composition of the marshmallow increases the content of all biologically active substances in comparison with products without the addition of this paste. Thus, the content of low molecular weight polyphenolic compounds, vitamins, minerals increases, in particular the content of pectin increases 2.2 times, ascorbic acid is 4.2 times higher.