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Table 2.
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, % |
|---|---|---|---|---|
| Control | 0 | 23.0±1.0 | 11.6±0.9 | 12.3±0.4 |
| 3 | 12.9±0.9 | 16.2±0.7 | 4.2±0.7 | |
| Marmalade with Sudanese rose cryopowder | 0 | 22.2±1.2 | 16.4±0.5 | 14.3±0.4 |
| 3 | 13.4±0.9 | 22.0±0.3 | 5.1±0.7 | |
| Marmalade with rose hips cryopowder and pumpkin cryopaste | 0 | 22.5±1.2 | 13.2±0.5 | 13.6±0.6 |
| 3 | 11.9±0.8 | 20.4±0.4 | 4.8±0.8 | |
| According to normative documents (DSTU 4333: 2004) | not more than 24 | 7.5–22.5 | not more than 28 | |
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