Assessment of the quality of marmalade with the addition of multicomponent fruit and berry paste

Today, the manufacturers of the confectionery industry increasingly focus on the production of products with the addition of various types of fruit and berry raw materials, which are characterized by a high content of physiologically valuable nutrients. Traditionally, such raw materials are used in the technologies of marmalade and paste swirls in the form of pastes, purees and stews. Technologies for obtaining such products involve the use of preservatives, the excessive entry of which into the human body is undesirable. Also, during their production, high temperatures are used (boiling, pasteurization, sterilization), which leads to a decrease in the content of some vitamins, causes the destruction of polyphenolic compounds and the loss of the product's original taste and aroma. Considering this, it is relevant to study the possibility of preserving the natural properties of fruit and berry raw materials by using gentle technological modes for its processing, in particular, low-temperature processing. The quality of the developed jelly-fruit marmalade technology with the replacement of 30% of the recipe fruit puree with a multi-component fruit and berry paste was evaluated. The fruit and berry paste is a blended composition of apple-quinceblackcurrant (40:50:10) concentrated in a rotary film apparatus under gentle conditions (temperature 45...50 °С), which contributes to the maximum preservation of the substances of the derived raw materials. The physico-chemical parameters of the studied marmalades are characterized by close values and are at the level regulated by regulatory documentation. Also, the new product has a higher content of pectin substances (1.5 times), vitamin C (4.8 times) and polyphenols (5.4 times) compared to the control sample. According to the value of the integrated quality assessment index, which took into account group indicators (organoleptic, physico-chemical, biological value), the proposed marmalade exceeds the sample made by classical technology by 39%. Thus, the improved marmalade technology is competitive.