Technology improvement of glazed vegetable jelly marmalade with reduced content of easily digestible carbohydrates

The purpose of research is to develop an improved technology for glazed jelly-vegetable marmalade with β-carotene and a reduced content of easily digestible carbohydrates. Fruits of nutmeg pumpkin of variety C-20, containing up to 28 mg of carotenoids per 100 g, were substantiated as vegetable raw materials. Isomalt sweetener was used to replace sugar. Maltose syrup was used as an anti-crystallizer. Recipes were developed and samples of jelly-vegetable marmalade were made, including those glazed with sugar-free chocolate icing. The samples were packed in a polypropylene film with a thickness of 30µm and stored at a temperature of 18 ºС and a relative humidity of 40%. The physico-chemical parameters of marmalade samples during storage were studied. Pumpkin fruits are added to marmalade with β-carotene and dyed orange, which positively affects the appearance and eliminates the need for the use of synthetic dyes. The content of β-carotene in the developed marmalade was 2.42 mg/100 g, which allows it to be labeled as a source of β-carotene. Marmalade samples made using maltose syrup retained their consumer qualities during storage. The content of reducing substances in the sample made using agar, isomalt, maltose syrup and pumpkin puree was 8.5%, which is 2 times lower than in the sample of jelly-vegetable marmalade made on the basis of invert syrup as an anti-crystallizer. Due to the high content of vegetable puree (23.4%) and the reduced content of easily digestible carbohydrates, the developed jelly-vegetable marmalade has improved consumer characteristics and can be recommended to consumers with metabolic problems. The results of the work contribute to the expansion of the range of jelly-like confectionery products.