Formulation and technology development of dietary cranberry marmalade on erythritol

The purpose of the study is to develop a recipe and technology for cranberry marmalade with the replacement of sugar with erythritol in it to reduce the calorie content of the confectionery. The choice of raw materials necessary for the developed formulation is substantiated. Ready-made samples of marmalade with sugar and erythritol were examined in terms of rheological and organoleptic parameters, and their moisture content was also measured. The results of research showed that marmalade with erythritol is not inferior in all characteristics to marmalade on sucrose, while it has a greater tensile strength with a total boiling time of raw materials and marmalade mass of 12 minutes - 694.9±34.3 g. 100 % erythritol showed the best results. For him, the total score was 26.6; for marmalade with sugar - 24.3, and for marmalade with sugar and erythritol - 24.8. Since sugar was replaced by erythritol without taking into account the sweetness factor, marmalade samples with it had less sweetness. All samples showed a good balance of sour and sweet taste. All samples did not retain their structure at room temperature, and therefore it is recommended to store marmalade of this type in a chilled state (4±2 °C). It is assumed that this is due to a slightly increased humidity (61.6-66.7 %) and a slight decrease in the structure-forming ability due to the absence of sucrose. This factor greatly affects the shelf life. The estimated allowable daily dose of marmalade on erythritol is 160 g/day. The obtained marmalade technology can be subjected to further testing in industrial conditions.