Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product

Abstract

The article describes the characteristics and properties of natural honey varieties - buckwheat and sunflower. It also presents their comparative analysis of chemical composition, quality indicators, enzyme activity, antioxidant activity, vitamin C content and microbiological indicators. The innovative method of  sugar-free jelly marmalade production based on honey by injection molding into a polymeric barrier shell is described. It has been stated that the replacement of white sugar and starch syrup by natural honey in  jelly marmalade recipe leads to sugar and calorie content decrease of the product, an increase in its nutritional value, antioxidant activity, antibacterial properties due to the application with honey essential substances for a human body  (vitamins of group B, C, antioxidants, antiseptics, enzymes, minerals, etc.). The use of a new method of forming and marmalade packaging  in a polymer barrier shell leads to an extension of marmalade shelf life up to 6 months. Analysis of changes in the quality of jelly marmalade samples showed that moisture removal, and with it the process of drying after storage for 180 days, occurs more intensively – 2.2 times in a sample of marmalade packed according to traditional technology, while the content of reducing substances (to the total mass of dried marmalade) in this sample increased by 11.3 %. Daily consumption of the developed product helps to increase immunity, vitality, it normalizes metabolism, strengthens heart muscle, nervous system, it also improves food absorption, work of the gastrointestinal tract, etc. The developed dietary marmalade can be recommended primarily to children during their growth, the elderly people, athletes and adults with heavy physical exertion, obese as well.