Jelly Fruit

Abstract

The results are based upon studies that examined jelly-fruit marmalade that contained botanical additives like rose hips, Sudanese rose and pumpkin over three months. The intensity of the color of the jelly-fruit marmalade containing plants remains constant throughout its shelf life. This is in accordance with the regulations in force. High levels of anthocyanins and b-carotene are not new.

Introduction

Confectionery is a large category of high-calorie foods in huge demand. Jelly products are in particular popular and production is on the rise. It is because of their appealing appearance, delicious taste, and low price. However, the most significant negative of confectionery is its lack of physiological value due to the absence of important bioactive substances including nutrients, fibers, minerals and the like. In today’s highly competitive market it is vital to develop new jelly products that improve the existing technology. This is achievable through the development of innovative technologies, the creation of products that have superior nutritional and biological value, with a specific purpose, as well as the utilization of novel raw materials. The search for novel kinds of raw materials for the production of jelly-fruit marmalade remains a topical issue. Technologies that allow the production of jelly products permit the introduction of plant supplements in different types: in their natural form, products of processing of plants’ raw materials products that are processed using non-traditional plant raw material and their mixtures. Scientists are in the process of developing new technology to make jelly-fruit marmalade from plant materials and the products from its processing. So, the methods of jelly marmalade made from fruit to aid in health with the addition of rhubarb, elderberry and water-alcohol extracts of violet, thyme and oregano are widely known. The introduction of these ingredients permits the introduction into the final product flavonols, catechins, and anthocyanins.

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Experimental

This work was done to study the organoleptic, chemical and physicochemical properties of mamarmalade made from jelly-fruit on gelatin with plant ingredients added during storage. It also aimed to the justification of the optimal storage conditions and packaging. Research objective – organoleptic, physicochemical and chemical composition of the product throughout its storage period of 3 months. Jelly-fruit-marmalade that is made from gelatin and plant ingredients. The kind of herb used in fruit jelly varied from cryopowder, made from rose hips Sudanese rose paste and cryopaste made of pumpkin Marmalade. It was employed as a means of control. Concentrated biologically active substances are extracted from plant additives with low-temperature technologies. This is due to milling to a fine point. They have a substantial amount of high and low-molecular phenolic substances, dietary fibers and vitamins, glycosides and organic acids, macro- and micronutrients and contain immunomodulatory and antioxidant characteristics, as well as high coloring ability, good taste and aroma characteristics.The marmalade was stored at a temperature of 18 + 2 @C, relative humidity 75-80%, and without exposure to light for three months, packed in a plastic wrap and then placed in a cardboard box. The points of control during the study included the 1st, 2nd, 3rd months.Quantitative assessment of the quality of marmalade samples and its study during the duration of storage was conducted by analyzing the principal physicochemical parameters, namely the mass fraction of moisture as well as the mass fraction of reducing substances, total acidity. These indicators were determined by conventional methods.

Discussion and the results

Organoleptic and physicochemical quality indicators of jelly-fruit marmalade on gelatin with plant additives are given in. The visual perception of the new types of marmalade’s color after the shelf-life was over did not change, however, the consistency, flavor and appearance of the samples changed. The quantity of the product shrinks, and the consistency becomes less consistent. This is supported by physical and chemical studies. After 3 months storage, jelly-fruit marmalade containing Sudanese rose powder displayed a color intensity of 100%. The new type of Marmalade’s color stays stable throughout its guarantee of shelf life. The analysis of the physicochemical parameters over the course of three months of storage found that at the end of the storage period , the moisture content of the new varieties of marmalade decreases to 11.9-13.4 percent; the total acidity is 20.4-22.0 degrees. The amount of reduction substances is 4.8-5.1 percent. The change in properties when stored is attributed to an entire set of microbiological and physicochemical processes. The changes are caused by the hydrolysis of the carbohydrate constituent, the redox reaction, condensation and polymerization. All indicators were within the parameters that are in line with the specifications of the regulatory documents that govern this type of product. The nutritional value of the marmalades. The quantity of minerals present in jelly-fruit marmalade made with gelatin and plant additives significantly increases.

Conclusion

The results of the three-month-long storage of marmalade made from jelly-fruit with plant additives from Sudanese rose hips and roses showed that the new product’s organoleptic and physicochemical indicators are maintained. The intensity of color was maintained. New products contain higher levels of anthocyanins (b-carotene), mineral, tannins, and pectin substances. In light of these results formulations and techniques were developed. Technical specifications and technical instructions were used to evaluate the safety of the process.

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