INNOVATIVE TECHNOLOGY OF DIABETIC JELLY-FRUIT MARMALADE PRODUCTION
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Abstract
The aim of the article is to develop a recipe for diabetic jelly-fruit marmalade and an improved technological scheme for its production based on the analysis of existing marmalade recipes.
Methodology. Research had conducted using general methods: complex methods – analysis and synthesis and empirical methods – observation and comparison. Organoleptic evaluation of the model compositions of diabetic jelly-fruit marmalade had carried out using sensory analysis and tasting.
Results. Various types of marmalade are presented on the Ukrainian market. Its main components are granulated sugar, molasses, raw fruit and a gelling agent (pectin, agar or gelatin). In addition, the marmalade recipe includes food dyes and flavorings. Such a product is high in calories, has a high glycemic index and it is unacceptable for consumption by people with diabetes. The assortment of confectionery products based on natural raw materials, containing sugar substitutes, is quite narrow. Therefore, in order to diversify the assortment, it is important to create a composition of jelly-fruit marmalade which using fruit and berry purees and juices and enriched with vitamins, macro- and microelements.
The composition of the diabetic jelly-fruit marmalade had proposed in the article is basing on the analysis of diabetic and health-improving marmalade recipes developed by scientists. The main ingredients are natural fruit juices and berry purees. To improve the taste, added fructose and stevia powder – sugar substitutes characterized by a low glycemic index. The results of the organoleptic evaluation had showed that the diabetic jelly-fruit marmalade with natural ingredients has a good appearance and excellent taste. The caloric value of this sweet product containing stevia powder is low, and therefore such a product can be used as a dietary supplement. The improved technology of diabetic jelly-fruit marmalade based on fresh or frozen berry puree is presented. Berry puree is recommended to be pasteurized at low temperatures. Such heat treatment of berry puree contributes to the preservation of vitamins, macro- and microelements.
Practical significance. The composition of the diabetic jelly-fruit marmalade had developed b which based on the results of the analysis of the existing dietary marmalade recipes. The ingredients that make up this sweet product are approved for use by people with diabetes and other endocrine diseases. The proposed innovative product can be produced by craft manufacturers and restaurants.
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References
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