Physicochemical indicators of the quality of jelly-fruit marmalade on gelatin with plant additives
|Sample of marmalade||Shelf life, months||Mass fraction of moisture, %||Total acidity, degrees||Mass fraction of reducing substances, %|
|Marmalade with Sudanese rose cryopowder||0||22.2±1.2||16.4±0.5||14.3±0.4|
|Marmalade with rose hips cryopowder and pumpkin cryopaste||0||22.5±1.2||13.2±0.5||13.6±0.6|
|According to normative documents (DSTU 4333: 2004)||not more than 24||7.5–22.5||not more than 28|
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