An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes

Abstract

The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented. The use of innovative developments in marmalade makes it possible to increase productivity and improve the quality of products. It is shown that organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the colour intensity is maintained. The new products have an increased content of vitamin C, β-carotene and pectin.