Development and Quality Assessment of Marmalade with Vegetable Raw Material Extracts

Abstract

In modern conditions one of the trends in the food industry development is the use of plant raw material extracts in food products including extract of the leather bergenia (Bergenia crassifolia L.) leaf. The study aimed at the composition development and the possibility justification of using extract of the leather bergenia leaf in the fruit marmalade technology. Experimental samples of marmalade consisted of vegetable raw material extracts in a dosage of 0.50; 0.75; 1.00 and 1.50% of each type of extract from the total mass of ingredients. To obtain prototypes, a man mixed apple and peach juices heated to 40 °C with extracts of vegetable raw materials; homogenized the mass; introduced applesauce and half the mass of glucose syrup; weighed dry pectin in a mixture with 1/10 of granulated sugar; heated to 80–90 °C; introduced the part of glucose syrup and sugar remained; heated to 106 °C; introduced citric acid solution; heated for 30 sec; stirred; cooled slowly; poured into molds, kept (25 ± 2) °C for 24 hours to complete gelation. The thesis presents the organoleptic assessment results of marmalade samples and data on the impact of the plant raw material extracts concentration on the samples. An increase in the vegetable raw material extract content to 1.0% or more worsens the taste, significantly; 0.5% cranberry fruit extract and 0.5% badan leaf extract added preserves sensory perception and increases the antioxidant activity of the samples by two times. The researchers determined physico-chemical parameters of marmalade samples, antioxidant activity and the content of biologically active substances, including arbutin. Its mass fraction is within acceptable limits and corresponds to an adequate consumption rate. The vegetable raw materials extracts use in the marmalade recipe expands the confectionery product range, increase their attractiveness and functional properties.