The research on the prospects of using pumpkin pulp puree and red currant jam in marshmallow production

The purpose of the research was to study the prospects of using mashed pumpkin squash pulp and jam from red currant berries in the production of marshmallow, and also to study the influence of specified components on organoleptic and physical and chemical indicators of finished products. The following tasks were set: to develop the technology for the production of mashed pumpkin squash; to develop the recipe for experimental marshmallow samples; to compare experimental marshmallow samples and organoleptic, physical and chemical indicators, including the content of pectin substances; to determine the optimal ratio of components in the formula of marshmallow, which provides the best organoleptic and physical and chemical indicators of finished product. The basic scheme for producing pumpkin pulp puree was developed. The recipes of experimental marshmallow with 20, 40, 60 % replacement of apple puree by red currant jam; the recipes of experimental samples of marshmallow with the replacement of 20, 40, 60 % apple puree by pumpkin squash pulp puree were given. The effect of the introduction of the components on the time of the marshmallow mass mixing during manufacturing process was identified. When 60 % of the apples puree was replaced with red currant jam, the amount of the time spent on the marshmallow was 56.5 %. Organoleptic evaluation of finished products on the scale of 5 points was carried out. Significant deviation from the requirements was detected when 60 % of the apple puree was replaced with pumpkin pulp puree - the structure of the product did not meet the requirements of the regulatory documentation. Physical and chemical indicators met the requirements of the regulatory documentation. The results of quantitative definition of pectin substances indicated that selected regional plant raw material had made it possible to increase the content of pectin substances in finished product. In the course of the study a universal quantity of apple puree and red currants jam (40 %:60 %) was determined, as well as apple sauce and pumpkin puree (60 %:40 %), at specified number of which organoleptic and physical and chemical indices of the marshmallow were in the optimal ratio.