JUSTIFICATION OF PUMPKIN VARIETY FOR MANUFACTURING VEGETABLE MARMALADE

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Abstract

Manufacturers of confectionery products are faced with the task of optimizing the composition and improving the technologies for manufacturing products enriched with natural ingredients and having a high biological value. Confectionery products based on fruit and vegetable raw materials are associated by consumers with healthy food products and enrich the diet with valuable biologically active components. Among various types of vegetable raw materials, pumpkin contains a significant amount of β-carotene, which is a provitamin A. The possibility of using pumpkin of Russian breeding of various varieties of hard-bark T39, large-fruited T110, nutmeg C20 and T47, bred in the RGAU-MSHA them. K.A. Timiryazev, for the manufacture of vegetable marmalade. The mass fraction of reducing sugars, strength, mass fraction of moisture and water activity, the content of β-carotene, macroelements and organic acids of marmalade samples were studied. The highest content of β-carotene and solids was found in the fruits of the nutmeg pumpkin of the Ts20 variety - 9.6 mg/100 g, and the hard-barked pumpkin of the T39 variety contains less than 0.2 mg/100 g of β-carotene. Sample C20 is also characterized by the highest mass fraction of potassium and magnesium, 386.6 and 8.7 mg/100 g, respectively. The best organoleptic and physico-chemical characteristics of the samples were obtained using the fruits of the nutmeg pumpkin variety C20. A recipe for vegetable marmalade containing 40.7% pumpkin fruit puree with a high content of β-carotene has been developed. Vegetable marmalade was characterized by high organoleptic characteristics and can be recommended for preventive nutrition. Manufactured vegetable marmalade contains the macro- and micronutrients necessary for the human body, vitamins and other irreplaceable biologically active substances.