Study of properties of jelly-fruit marmalade with herbal additives

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 th...

Full description

Bibliographic Details
Main Authors:	Artamonova Maya, Piliugina Inna, Aksonova Olena
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_01003/bioconf_ils2021_01003.html

id	doaj-bdba426c4f5c44cfb08c0c9b466df89d
record_format	Article
spelling	doaj-bdba426c4f5c44cfb08c0c9b466df89d2021-05-04T12:12:31ZengEDP SciencesBIO Web of Conferences2117-44582021-01-01300100310.1051/bioconf/20213001003bioconf_ils2021_01003Study of properties of jelly-fruit marmalade with herbal additivesArtamonova Maya0Piliugina Inna1Aksonova Olena2Department of Technology of Bread, Confectionary, Pasta and Food Concentrates, Kharkiv State University of Food Technology and TradeDepartment of Chemistry, Microbiology and Hygiene of Food, Kharkiv State University of Food Technology and TradeDepartment of Chemistry, Microbiology and Hygiene of Food, Kharkiv State University of Food Technology and TradeThe 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.https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01003/bioconf_ils2021_01003.html
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Artamonova Maya Piliugina Inna Aksonova Olena
spellingShingle	Artamonova Maya Piliugina Inna Aksonova Olena Study of properties of jelly-fruit marmalade with herbal additives BIO Web of Conferences
author_facet	Artamonova Maya Piliugina Inna Aksonova Olena
author_sort	Artamonova Maya
title	Study of properties of jelly-fruit marmalade with herbal additives
title_short	Study of properties of jelly-fruit marmalade with herbal additives
title_full	Study of properties of jelly-fruit marmalade with herbal additives
title_fullStr	Study of properties of jelly-fruit marmalade with herbal additives
title_full_unstemmed	Study of properties of jelly-fruit marmalade with herbal additives
title_sort	study of properties of jelly-fruit marmalade with herbal additives
publisher	EDP Sciences
series	BIO Web of Conferences
issn	2117-4458
publishDate	2021-01-01
description	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.
url	https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01003/bioconf_ils2021_01003.html
work_keys_str_mv	AT artamonovamaya studyofpropertiesofjellyfruitmarmaladewithherbaladditives AT piliuginainna studyofpropertiesofjellyfruitmarmaladewithherbaladditives AT aksonovaolena studyofpropertiesofjellyfruitmarmaladewithherbaladditives
_version_	1721479394948546560

Study of properties of jelly-fruit marmalade with herbal additives

Similar Items