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

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

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 show...

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Main Authors: Artamonova Maiia, Shmatchenko Natalia, Gavrysh Tetyana, Pikh Liudmyla
Format: Article
Language:English
Published: EDP Sciences 2021-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01004/bioconf_ils2021_01004.html
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spelling doaj-8404678c30e64f8eae8d2bdac9e4951a2021-05-04T12:12:32ZengEDP SciencesBIO Web of Conferences2117-44582021-01-01300100410.1051/bioconf/20213001004bioconf_ils2021_01004An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastesArtamonova Maiia0Shmatchenko Natalia1Gavrysh Tetyana2Pikh Liudmyla3Department of technology of bread, confectionary, pasta and food concentrates, Kharkiv State University of Food Technology and TradeDepartment of technology of bread, confectionary, pasta and food concentrates, Kharkiv State University of Food Technology and TradeDepartment of food technologies and processing industries, Kharkiv Petro Vasylenko National Technical University of AgricultureDepartment of food technologies and processing industries, Kharkiv Petro Vasylenko National Technical University of AgricultureThe 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.https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01004/bioconf_ils2021_01004.html
collection DOAJ
language English
format Article
sources DOAJ
author Artamonova Maiia
Shmatchenko Natalia
Gavrysh Tetyana
Pikh Liudmyla
spellingShingle Artamonova Maiia
Shmatchenko Natalia
Gavrysh Tetyana
Pikh Liudmyla
An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
BIO Web of Conferences
author_facet Artamonova Maiia
Shmatchenko Natalia
Gavrysh Tetyana
Pikh Liudmyla
author_sort Artamonova Maiia
title An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
title_short An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
title_full An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
title_fullStr An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
title_full_unstemmed An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
title_sort innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
publisher EDP Sciences
series BIO Web of Conferences
issn 2117-4458
publishDate 2021-01-01
description 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.
url https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01004/bioconf_ils2021_01004.html
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