Expansion of the assortment of jelly shaped marmalade based on vegetable puree
Автор: Tefikova S.N., Nikitin I.A., Kondratiev N.B., Semenkina N.G.
Рубрика: Пищевая биотехнология
Статья в выпуске: 2 (76), 2018 года.
The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need for vitamins, macro - and micronutrients, as in the most important protective factor. Marmalade has a number of advantages over other confectionery products: low energy value, the ability to bind and excrete toxins and salts of heavy metals, a relatively low price. The article presents the results of research work on the development of formulations of marmalade products based on vegetable puree of pumpkin, carrot and beet. The assessment of organoleptic, physico-chemical and rheological properties of raw materials. It was found that when making mashed potatoes from pumpkins, carrots and beets, it is necessary to ensure the introduction of a larger amount of gelatinizer in the preparation of jelly shaped marmalade to obtain products with a good gelatinous consistency...
Jelly marmalade, vegetable puree, macronutrient composition, capillary electrophoresis
Короткий адрес: https://readera.ru/140238559
IDR: 140238559 | DOI: 10.20914/2310-1202-2018-2-165-174