INVESTIGATION OF THE QUALITY OF JELLY FROM FRUIT CROPS

Abstract

The development and consumption of functional food products is gaining momentum all over the world. The production of jelly from dry fruit powders is an effective means of ensuring the availability of fruits in the off-season. The aim of the study was the preparation of jelly from dry powders of apple-pear mixtures. The jelly was made from mixtures of apple and pear powders in a ratio of 50:50, 60:40 and 70:30, respectively. The composition of the resulting jelly showed a moisture content in the range of 95.78–96.35%, ash content 0.42-0.43%, sucrose 64.05-65.45%, total acidity 1.82-1.84%. Samples of jelly were compared according to organoleptic parameters according to GOST 56558–2015. Sensory properties of jelly, evaluated on a 5-point scale, showed that a sample consisting of 50% apples and 50% pears was evaluated best in terms of color, taste, aroma, texture, spreading ability and general acceptability, followed by a sample where (60% apple, 40% of pears). A recipe for jelly from dry powders of apples and pears in a ratio of 50:50 was developed. Also, the mineral composition of jelly was studied by mass spectrometry with inductively coupled plasma and using a scanning electron microscope, where substances such as potassium, calcium, magnesium and phosphorus predominate.