Study of properties of jelly-fruit marmalade with herbal additives

The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet th...

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Veröffentlicht in:	BIO web of conferences 2021-01, Vol.30, p.1003
Hauptverfasser:	Artamonova, Maya, Piliugina, Inna, Aksonova, Olena
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Anthocyanins Carotene color Fruits Minerals Pectin pectins pumpkins Shelf life β-Carotene
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Beschreibung
Zusammenfassung:	The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the color intensity is maintained. New products have a high content of β-carotene, anthocyanins, minerals, tannins and pectin.
ISSN:	2117-4458 2273-1709 2117-4458
DOI:	10.1051/bioconf/20213001003