INVESTIGATION OF THE STRUCTURAL PROCESS OF THE MARMALADE MASS USING POWDERS BASED ON APPLE AND CARROT PULP
Journal Title: International scientific journal Science and Innovation - Year 2024, Vol 3, Issue 12
Abstract
This study investigated the process of forming the structure of the marmalade mass using powders based on apple and carrot pulp. Apple and carrot powders have high nutritional value as natural raw materials, containing a large amount of pectin, carotene, vitamins, and food fibers. These components play a significant role in strengthening the structure and enhancing the biological value of the marmalade. The study evaluated the amount of apple and carrot powders added to the marmalade mass and their influence on the mass structure. The organoleptic, physicochemical, and rheological properties were analyzed. The results showed that the powder added in an amount of 5-10% provides a uniform structure of the marmalade mass, high binding ability, and a color with a bright flavor of the product. The results of this study allow for the creation of new, healthy, and environmentally friendly products through the use of local fruit and vegetable powders in the production of marmalade. This approach serves the innovative development of the food industry and the widespread implementation of principles of healthy nutrition.
Authors and Affiliations
Uzakova Sh. I. , Sanayev E. Sh. , Sadikov A. R.
Keywords
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- EP ID EP758712
- DOI 10.5281/zenodo.14594481
- Views 30
- Downloads 0
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