Shaped jelly marmalade with cranberry concentrate

The use of fruit raw material and its processing products in production technologies of marmalade products is a promising direction in the correction of nutritional value and consumer properties. Hence, cranberries, which are a recognized source of healthy, biologically active and minor food components, as well as natural colors, preservatives and antioxidants, present a particular interest. The paper presents the results of the study on the use of cranberry ingredient in the form of juice concentrate in the preparation of pectin-based jelly marmalade. Cranberry juice concentrate was added in the amount of 6-15% to the weight of white sugar in the marmalade jelly. Marmalade was prepared under laboratory conditions according to a traditional scheme, which includes the preparation of sugar-dextrose syrup with a jelling agent, boiling of marmalade mass, its molding and gelation, extraction of marmalade from molds and white sugar coating. The gelation was carried out at a room temperature of 23°C for 2 hours. It is shown that the use of cranberry juice concentrate in the formulations of marmalade products allows making a product with high organoleptic indicators (appearance, shape, consistency, taste, color, smell). Positive influence of cranberry juice concentrate on structural and mechanical properties of pectin-based marmalade products is revealed, which is demonstrated by the increase of marmalade jelly strength. Taking into account the results of organoleptic analysis and studies of structural and mechanical properties, a formulation of shaped jelly marmalade was developed with addition of cranberry juice concentrate in an amount of 13% to the weight of white sugar in the jelly mass. It was found that shaped jelly marmalade meets the regulatory requirements prescribing its quality and contains biologically active substances and minor components of cranberries.