Table of Contents

Abstract the results are based upon studies of jelly-fruit marmalade that contained plants such as rose hips, Sudanese rose and pumpkin over a period of 3 months. The color intensity of the jelly-fruit marmalade containing plants remains constant throughout its shelf life. This is in compliance with the regulations in force. The products that contain high levels of anthocyanins and b carotene are new.


Confectionery is among the many categories of high-calorie food items in high demand. In particular, there is an increase in production and demand for jelly-based products. It is because of their appealing appearance, pleasant taste, cost-effectiveness. However, the main significant disadvantage of confectionery is their lack of physiological value due to the absence of important biologically active substances such as nutrients, fibers minerals, and so on. In today’s marketplace competitive environment, it is crucial to upgrade existing technology and create new varieties of jelly-based products. This is possible by the development of new technologies, the creation of products of superior nutritional and biological value, with a specific purpose and the use of new raw materials. The search for new non-traditional kinds of raw materials for making marmalade from jelly fruit remains topical. The manufacture of jelly products allows the introduction of plant supplements in a variety of types. They include natural forms, refined plant materials, and products that use non-traditional plant material. Scientists are actively creating new methods for making jelly-fruit marmalade that utilizes plants’ raw materials or the products of its processing.

ALSO READ  Watch a Film free online

Also Read : frog butt


The research was conducted to study the organoleptic, chemical and physicochemical characteristics of mamarmalade made from jelly-fruit on gelatin and plant components while it is stored. It also aimed to justification of optimal conditions for storage and packaging. The research objective is organoleptic, physicochemical properties and chemical composition of the product throughout the storage time of three months. Research topic – jelly-fruit marmalade based on gelatin, with plant-based additives. The fruit jelly varied in the form of the herbal ingredient such as Sudanese rose powder, cryopowder made from rose hips, and cryopaste derived from pumpkin. Marmalade created on gelatin according to the traditional recipe was employed as a control one. Concentrated biologically active substances are obtained by combining plant ingredients using low-temperature technology. This is because of the fine grind. The plant additives are concentrated of biologically active substances.

Results and discussion

Organoleptic and physicochemical quality indicators of jelly-fruit-marmalade based on gelatin and plant extracts are listed in. It was observed that at the end of shelf life, the appearance and color perception of new types of marmalade remained unchanged, the taste, appearance , and consistency of the samples changed somewhat. The amount of product reduces, and its consistency is less consistent. This is confirmed by chemical and physical studies. It has been proven that the color intensity of jelly-fruit marmalade with Sudanese rose powder after 3 months of storage was 100%. This means that the color of the new Marmalade type remains stable during the guaranteed shelf-life. The study of physicochemical parameters over the course of three months of storage showed that at the end of the storage time, the moisture content in the new varieties of marmalade drops to 11.9-13.4%; the total acidity is 20.4-22.0 degrees; the content of decreasing substances is 4.8-5.1%. A wide range of microbiological and physicochemical processes are responsible for the alteration.

ALSO READ  Myths About Real Estate Agents In Beverly Hills CA


Thus, the results of studies on jelly-fruit marmalade’s properties that contains plant additives from Sudanese rose, rose hips , and pumpkin after storage for three months revealed that throughout the period of storage, the physicochemical, organoleptic indicators for the quality of new products meet the standards of the regulatory documents currently in use The intensity color is maintained. New products have an increased quantity of b-carotene and anthocyanins minerals, tannins, and pectin substances.Based on the findings of research on new products, formulations , and technology were created, draft regulatory documents in the form of technical specifications and instructions, and the security of the technology was assessed through the HACCP system.