Development of functional marmelad technology based on pumpkin mash and lightened current whey

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Gnitsevych, Victoriya and Гніцевич, Вікторія Альбертівна and Bodnaruk, Olga and Боднарук, Ольга Анатольевна and Moroz, V. and Мороз, Вікторія Олегівна (2022) Development of functional marmelad technology based on pumpkin mash and lightened current whey. Обладнанняя та технології харчових виробництв, 44 (1). pp. 5-13. ISSN 2079-4827

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Abstract

Objective. Objective of the article is to develop the technology and recipe of marmalade based on pumpkin puree and clarified whey and the study of organoleptic characteristics at a certain shelf life. Methods. The paper uses standard generally accepted and special research methods that ensure the implementation of the tasks. Sampling was carried out in accordance with the requirements of DSTU ISO 874-2002, preparation of samples for laboratory analysis - in accordance with DSTU 7040: 2009. Practical testing of recipes and technology was carried out in the technological laboratory of DonNUET. Results. The improvement of the recipe composition and quality of marmalade with the use of natural raw materials - pumpkin puree has been studied. The inclusion of pumpkin puree in the recipe will help to obtain functional marmalade. The article highlights the results of the study of organoleptic parameters. The positive effect of marmalade is due to the mutual complex influence of all components and their quantity. The main task of improving the quality of marmalade is the use of natural raw materials, reducing sugar content and increasing the biological value of finished products. We researched fruit marmalade, which is based on pumpkin puree and clarified whey. The literature available to us does not establish the use of pumpkin as the main raw material in the production of marmalade. Given the yield, availability, widespread distribution of this vegetable in Ukraine, as well as information about the nutritional and biological value of pumpkin, we consider it appropriate to use pumpkin for marmalade production. Based on research, it can be argued that the use of pumpkin puree for marmalade production will expand the range of marmalade and increase the biological value of finished products. The inclusion of pumpkin puree in the recipe will help to obtain functional marmalade. The positive effect of marmalade is due to the mutual complex influence of all components and their quantity.

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