Abstract These findings are based on research that looked at jelly-fruit marmalade that contained plants such as rose hips, Sudanese rose and pumpkin for a period of three months. The intensity of the color of marmalade made from jelly-fruit with plants remains constant throughout its shelf-life. This is in line to the current regulations. The products that contain high levels of anthocyanins as well as b-carotene are brand new.
Introduction
Confectionery is one of the categories of foods high in calories and huge demand. Jelly-based products are in popular and production is growing. Their appealing appearance, delicious taste, and affordable cost are the main reasons behind this. The primary drawback of confectionery is that it lacks essential biologically active ingredients like nutrients, fibres from food, minerals, and more. In the current competitive
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marketplace it is essential to create new jelly products and build the existing technology. This is possible by the advancement and application of new techniques. It is essential to find non-traditional raw materials that can be used in the production of marmalade made from jelly-fruit. The production of jelly products permits the introduction of plant-based supplements in various types. They include natural forms and refined plant materials, and products that use non-traditional plant substances. Scientists are working on new techniques to create jelly-fruit marmalade using plant materials and the products from its processing. The technology for jelly marmalade and fruit are available now using elderberry, rhubarb, and water-alcohol extracts from violet and thyme. These ingredients allow the incorporation of catechins, flavonols and anthocyanins into the final product. The product that is created is tasty and appealing, has more nutritional value and also has a pharmacological impact ([1]]. 11. A jelly-fruit marmalade based on alcohol extracts from Dunaliella microalgae salina is being developed. Different types of marmalade have an increase in antioxidant activity 22. It is possible to create jelly-fruit marmalade with the agar and fructose mixture by adding sea the juice of buckthorn. The antioxidant properties of these products are significantly improved by substituting apple puree for seabuckthorn juice as a component of the marmalade formulation.
Experimental
The research was conducted to study the organoleptic, chemical and physicochemical properties of mamarmalade made from jelly-fruit on gelatin with plant ingredients added in storage. The research also sought to the justification of the optimal conditions for storage and packaging. The goal of the research is to establish the chemical composition as well as physical, organoleptic and physicochemical properties of the product during three months of storage. Jelly-fruit marmalade based on gelatin and plant extracts. The kind of herb that was used in the fruits jelly varied: cryopowder derived from rose hips Sudanese rose paste, and cryopaste made of pumpkin Marmalade. It was employed to control. Concentrated biologically active compounds are derived by combining plant ingredients made using low-temperature techniques. This is because of the fine grind. The plant additives are concentration of biologically active substances. They contain a significant quantity of high-molecular and low-molecular phytochemical compounds, vitamins minerals, macro-, and micronutrients. The first, second and the 3rd month were utilized as controls. Analyzing quantitatively the quality of the marmalade samples was conducted based on the most important physical parameters that were measured: the mass fractions of moisture as well as total acidity and the mass fractions of reduction substances. These indicators were measured using conventional methods.
Discussion and conclusions
The indicators used are designed to assess the phytochemical and organoleptic quality of jelly-fruit marmalade made from gelatin with plant-based ingredients. The perception of the different types of marmalade at the end of shelf life was not affected, however the consistency, flavor, and appearance of the samples changed. The quantity of the product shrinks, and the consistency is less consistent. This is confirmed by physical and chemical studies. After three months of storage the jelly-fruit marmalade that contained Sudanese rose powder showed an intensity of 100 percent. The new type of Marmalade’s color is constant throughout the time of its shelf-life. An examination of the physicochemical properties of the new marmalade varieties over a period of three months showed that the moisture content decreases to 11.9-13.4 percent, while the total acidity decreases to 20.4-22.0 degrees and the quantity of reducing chemicals decreases from 4.8-5.1 percent. A variety of physicochemical and microbiological processes contribute to the changes in property that occur when storing. These changes can be attributed to the hydrolysis of carbohydrate component as well as redox reactions, condensation as and polymerization. All indicators were in compliance with the requirements of the FDA of this product. The nutritional value of the marmalades. The quantity of minerals present in jelly-fruit marmalade that is made from gelatin and plant additives dramatically increases.
Conclusion
The results of a three-month storage of marmalade made from jelly-fruit using plant-based additives made from Sudanese rose hips and roses revealed that the indicators of the product’s organoleptic as well as physicochemical remain. The intensity color was also retained. The new products have more anthocyanins (b-carotene) minerals, tannins and pectin compounds. In light of these findings formulas and technologies were developed. Specifications for technical specifications as well as technical instructions were used to evaluate the safety of the process.
