DEVELOPMENT OF MEDIUM SUGAR MARMALADE FROM SEA BUCKTHORN
Abstract
Jelly, juice, mashed potatoes, sauces, compotes and preserves are made from seabuckthorn fruits. Most often, the fruits are used to make sea buckthorn oil, which, besides being apowerful antioxidant, has proven regenerating qualities. Sea buckthorn contains various biologicallyactive components, such as common phenolic compounds, extractable tannins, glucose, commoncarotenoids, lycopene, β-carotene, common flavonoids, soluble solids, vitamin C, and two basicunsaturated mastic acids, linoleic acid and linolenic acid. A technology has been developed formaking sea buckthorn Siberian jam with an average sugar content in order to expand the rangeof processed sea buckthorn products in the distribution network. The main physico-chemical(organoleptic evaluation, dry matter, refractometric, active acidity, the content of mineral impurities,the ratio of components, the determination of ash, insoluble in 10% solo acid); biochemical (pectin,ascorbic acid, tannins, determination of antioxidant activity) and sensory indices (appearance,color determination according to Gardner-instrumental, using a colorimeter, taste and smell) ofthe developed product. The color brightness, red and yellow color of the raw material dominatequantitatively compared to the product developed as a result of the applied thermal processes.Instrumentally measured marmalade color parameters show a decrease from 3.5 for brightnessand yellow tones to 1.5 for reds compared to fruit. The structural-mechanical parameters weredetermined on the obtained marmalade from the sea buckthorn — rupture force and deformation(F, N = 0,12±0,01; W = 95%; d, mm= 22,34±1,28; W = 95%). A Siberian sea buckthorn jam with anaverage sugar content was developed to expand the range of processed sea buckthorn products in thetrading network. Its purpose is direct consumption and as a component composition of pastries andconfectionery products intended for school meals. The qualitative characteristics of the new productare in accordance with the Ordinance on the requirements for fruit jams, jellies, marmalades, jellymarmalades and sweetened chestnut puree, promulgated in the State Gazette, issue 19 /28.02.2003.
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References
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