Regularities of structurization of jelly marmalade on agar polysaccharides and pectins with low sugar content

Marmalade is one of the most popular fruit products due to its low cost, year-round availability and attractive flavours. The most important feature of marmalade production is homo-geneity. On a small scale this goal is easily achievable, however, it is quite another matter to re-produce the same results regularly under factory conditions. Another problem of marmalade pro-duction is its high sugar content (up to 70 %), the presence of artificial colours, flavourings, which is not beneficial to the human body. Thus, there is a need to reduce the proportion of sugar and synthetic ingredients in the final product while maintaining its high gelling and rheological prop-erties. Taking this into account, the article considers the peculiarities of structurisation of jelly marmalade on agar polysaccharides and pectins with low content of sugars. The classification of different fruits according to the level of pectin content is given separately in the course of the study. Also presented are the results of the experiment, in the framework of which the rheological properties of marmalade masses were analysed at different percentages of multicomponent fruit and berry paste (10; 20; 30 and 40 % of the total mass). The obtained results allow us to conclude that the samples meet the requirements of standards for agar-agar jelly marmalade by physico-chemical parameters. The share of moisture is within the permissible limits 14,0...23,0 %; reduc-ing substances not more than 25,0 %, total acidity 7,0...21,0 deg. The analysis of organoleptic in-dicators allowed to conclude that samples with the addition of 20 and 30 % of multicomponent fruit and berry paste were the best. The greatest value of shear strength has a sample of marmalade with the addition of multicomponent paste in the amount of 30 %. The samples with pectin have the shortest gelation time – 20 minutes is enough to obtain constant strength.