Study of properties of jelly-fruit marmalade with herbal additives

Artamonova Maya; Piliugina Inna; Aksonova Olena

doi:10.1051/bioconf/20213001003

BIO Web of Conferences (Jan 2021)

Study of properties of jelly-fruit marmalade with herbal additives

Artamonova Maya,
Piliugina Inna,
Aksonova Olena

Affiliations

Artamonova Maya: Department of Technology of Bread, Confectionary, Pasta and Food Concentrates, Kharkiv State University of Food Technology and Trade
Piliugina Inna: Department of Chemistry, Microbiology and Hygiene of Food, Kharkiv State University of Food Technology and Trade
Aksonova Olena: Department of Chemistry, Microbiology and Hygiene of Food, Kharkiv State University of Food Technology and Trade

DOI: https://doi.org/10.1051/bioconf/20213001003
Journal volume & issue: Vol. 30
p. 01003

Abstract

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The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the color intensity is maintained. New products have a high content of β-carotene, anthocyanins, minerals, tannins and pectin.

Published in BIO Web of Conferences

ISSN: 2117-4458 (Online)
Publisher: EDP Sciences
Country of publisher: France
LCC subjects: Science: Microbiology; Science: Physiology; Science: Zoology
Website: http://www.bio-conferences.org

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