HONEY MARMALADE WITH PINE NUT KERNELS

doi: 10.25712/ASTU.2072-8921.2021.01.003

Abstract

Marmalade is one of the most favorite types of confectionery products among consumers, but it has a number of disadvantages in the characteristics of its nutritional value. The purpose of the experimental studies was to assess the possibility of increasing the nutritional value of jelly shaped marmalade by introducing pine nut kernels into the marmalade mass and the possibility of partially or completely replacing granulated sugar with honey. It has been established that the use of honey has a significant effect on the organoleptic characteristics of marmalade, giving the product a specific honey taste and smell, but causing darkening and a decrease in plastic strength. An increase in humidity and titratable acidity is expectable, but insignificant. The introduction of pine nut kernels into marmalade does not affect the acidity, the mass fraction of moisture and insoluble ash. The dosage of honey recommended by the tasting committee for the production of jelly shaped marmalade is 60 % of the standard prescription dosage of sugar and the dosage of pine nut kernels is 9 % to the weight of sugar. According to the calculated nutritional value data, compared to traditional products, marmalade with pine nuts and honey has an increased content of protein, fat, dietary fiber, mineral elements and B-group vitamins.