Influence of technological factors on preservation of vitamins in marmalade

The biggest loss of vitamins occurs at high temperature when baking, or boiling down of confectionery masses. Even when fully observing technological requirements, there may be problems with the discrepancies between the labeling data and the actual content of ingredients in the chemical composition of confectionery products. Divergences in the content of vitamins arise because of the unstable properties of the incoming raw materials, what contradicts the principle of not misinforming consumers. To enrich with the water-soluble vitamins, jelly marmalade was used. The main process that affects the quality of marmalade and preservation of the added micronutrients is the process of gel formation, that occurs at high temperature and depends on the concentration of pectin, content of solids, and pH of the mass. At the temperature of adding the vitamin complex of 90 °С, the loss of vitamins В1 and В2 of up to 50 % occurs. The biggest preservation of vitamins is ensured when introducing the vitamin complex into the jelly mass at the last stage of cooking, at the final stage of tempering, and at the lowest possible temperature of 70-73 °C. This allowed to reduce the loss of vitamins to 8-36 % when they were introduced into products while maintaining the strength of agar jelly. When stored, a gradual decrease in the content of vitamins as a result of their oxidation and transition to more stable forms is observed in all samples, and the patterns are more pronounced at elevated temperatures. In conditions of “accelerated aging”, preservation of vitamin PP is higher, and vitamin B2 is destructed the quickest. When using this method, it becomes possible to predict preservation of vitamins in case of traditional storage. This reduces the duration of research 2- or 3-fold.