THE USE OF MELON PROCESSING PRODUCTS IN THE PRODUC-TION OF MARMALADE
KGBUNX
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.02.012Keywords:
marmalade, by-products of watermelon processing, gelatin, agar-agar, pectin, carrots, , rosehipAbstract
The purpose of this study is to develop marmalade with the addition of carrots and rosehip tinctures containing a significant amount of vitamins and minerals that play an important role in improving immunity. The acidity was determined in accordance with GOST 5898-87. The determination of humidity was carried out on a moisture meter MX-50. The content of dry substances and sucrose was determined on a refractometer SNEL-104. The study of the use of by-products of watermelon processing in the production of marmalades with the use of various jelly-making agents showed that pectin, agar-agar and gelatin are suitable for use as gelling agents in the production of marmalade. The technology of preparation of marmalade products in the fractionation of raw materials into juice and pulp in a ratio of 90:10 has been developed. The improvement of taste and consistency was revealed due to ultrasonic processing of vegetable raw materials on a homogenizer. Laboratory samples of marmalades were made with the addition of various dosages of fillers - carrots and rosehip tincture. It was found that the addition of rosehip tincture of more than 10% gives the finished products a sour taste and the addition of carrots over 20% worsens the color, taste and consistency of the products. The best indicators for physico-chemical and organoleptic indicators are marmalades with a juice-pulp ratio of 90:10 with the addition of carrots up to 20% and rosehip tincture up to 10%.
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Copyright (c) 2023 Urishbai C. Chomanov, Gulzhan Е. Zhumaliyeva, Gulnara S. Aktokalova, Marzhan A. Idayatova, Dulat B. Мuratkhanov, Gaziza T. Zhumaliyeva
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