Obtaining marmalade using melon crops

Chomanov, Urishbay; Idayatova, M.

doi:10.48184/2304-568x-2023-2-140-146

Cited by 2 publications

(2 citation statements)

References 10 publications

(5 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Persimmon puree forms an orange color in marmalade due to the presence of a large amount of beta-carotene in it, which prevents premature aging and also improves eyesight. Paper [18] provides the production technology and recipe of marmalade using processed products of melon crops, in particular watermelon and cantaloupe, on various gelling agents, such as agar-agar, pectin, nology improvement as reducing the sugar content by using sugar substitutes. Thus, changes in the quality of jelly-fruit marmalade with the content of erythritol and xylitol sweeteners with 50 % replacement of white sugar have been established.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the production technique of pat based on multicomponent fruit and berry paste

Zagorulko,

Kasabova,

Zahorulko

et al. 2024

EEJET

View full text Add to dashboard Cite

The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat. The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

show abstract

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the production technique of pat based on multicomponent fruit and berry paste

Zagorulko,

Kasabova,

Zahorulko

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…The efficiency and methods of its increase in the use of the pulp of fresh and overripe fruits of watermelon and melon as the main raw material for the production of concentrates are described in [6]. However, only a theoretical possibility is described, moreover, concentrates are not the final product of processing.…”

Section: Introductionmentioning

confidence: 99%

Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis

Brindyukova,

Yerenova,

Syzdykova

et al. 2023

EEJET

View full text Add to dashboard Cite

The object of the study are the fruits of cucurbits crops, as well as confectionery products based on the fruits of watermelons and melons. The fruits of watermelons and melons are not processed on an industrial scale for a number of reasons: the lack of technological solutions for primary processing and preparation for processing, the instability of raw materials for processing. The pulp of watermelons must be processed within 5 hours under certain conditions; in the pulp of melons, changes in microbiological indicators begin within an hour of storage at room conditions. Because fruits have a high moisture content, the solution for effective fruit processing is to bind this moisture with thickeners and produce jelly candies. Sweets made without antioxidants did not withstand the standard shelf life for jelly sweets, and the growth of mold fungi increased. The reason may be the low acidity of the raw material. Citric acid was added as an antioxidant. There were problems of taste and smell; citric acid interrupts the natural smell of raw materials. During the search, the powder of dried, red-fruited rowan was chosen. The finished product had a barely perceptible natural aroma, the powder did not affect the taste. There were inclusions in the cross-section, but the appearance became more attractive. Jelly sweets without the addition of rowan powder had active mold growth on the 7th day of storage at a temperature of 22–25 °C; with the addition of rowan powder under the same storage conditions, they showed growth on the 16th day. The finished product meets all physical, chemical, and microbiological standards. The shelf life of such jelly sweets at a temperature of +6 °C in sealed packaging is up to 30 days without mold formation

show abstract

Obtaining marmalade using melon crops

Cited by 2 publications

References 10 publications

Improving the production technique of pat based on multicomponent fruit and berry paste

Improving the production technique of pat based on multicomponent fruit and berry paste

Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis

Contact Info

Product

Resources

About