Comparative Evaluation of Jelly-Fruit Marmalades with Stevioside for Diet Nutrition with the Use of Various Gelling Agents
Marmalade has high taste and dietary properties. The raw materials for marmalade are berries, fruits and vegetables which contain organic acids, vitamins, mineral salts and sugars. The recipe may vary depending on the requirements for the finished product including you can lower the sugar content or replace it with a sweeting agent. The technology of jelly-fruit marmalade with stevioside has been developed. To achieve this goal two types of marmalade with fruit and berry preparation - strawberries were tested using various gelling agents - agar-agar and pectin, stevioside was used instead of sugar. Samples were tested in organoleptic and physical and chemical indicators. The texture of both marmalades was uniform, the smell is clean, flavor is strawberry, color is light cream. The sample with agar agar turned out to be more delicate with a complete flavor and color, the correct shape with slight deformations. Its acidity satisfied the requirements of normative and technical documentation. The acidity and humidity of strawberry marmalade produced during the experiment on pectin was below normal. The humidity of marmalade on agar agar exceeded the norm to solve the identified problem it is necessary to increase the share of agar agar or to choose a better analogue of other manufacturers. Dry solids weight ratio in both samples is within normal limits. The manufacture of samples of strawberry marmalade with the use of agar agar and pectin in laboratory conditions showed that the use of agar agar as the thickener in technology of marmalade with fruit and berry preparation is most appropriate.