BIO Web Conf.
Volume 30, 2021II International Symposium “Innovations in Life Sciences” (ILS 2020)
|Number of page(s)||5|
|Section||Innovations in Food Industry Technology|
|Published online||22 April 2021|
Study of properties of jelly-fruit marmalade with herbal additives
Department of Technology of Bread, Confectionary, Pasta and Food Concentrates, Kharkiv State University of Food Technology and Trade, Kharkiv, Ukraine
2 Department of Chemistry, Microbiology and Hygiene of Food, Kharkiv State University of Food Technology and Trade, Kharkiv, Ukraine
* Corresponding author: email@example.com
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.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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