Development of technology and quality assessment of vegetable preserves with pectin extract

The research is aimed at expanding the range of vegetable purée canned products for daily consumption by enriching their composition with natural antioxidants and biologically active substances in order to increase their nutritional and biological value and to develop functional food products with high antioxidant activity. During the study, new formulations and technological parameters for the production of vegetable purée canned products based on pumpkin purée with the addition of active pectin extracts obtained from cucurbit vegetables (pumpkin, zucchini) were developed. Special attention in the study is given to substantiating the selection of plant-based raw materials and pectin extracts as sources of functional ingredients with pronounced antioxidant properties. The effect of pectin extracts on the structural and mechanical properties, consistency, color stability, and overall quality indicators of the finished products was investigated. Organoleptic evaluation (taste, aroma, color, and consistency) demonstrated that the incorporation of pectin extracts improves the consumer properties of vegetable purée canned products. It was established that the antioxidant activity of pectin extracts enhances the functional orientation and physiological value of the products. The feasibility of using the developed formulations in the production of food products aimed at preventive and functional nutrition has been demonstrated. The obtained results confirm the feasibility of using pectin extracts in the development of new types of vegetable purée canned products and can be applied to expand the ассортимент of functional canned foods in the food industry.