ОДЕРЖАННЯ МАРМЕЛАДУ ФУНКЦІОНАЛЬНОГО ПРИЗНАЧЕННЯ

In the diet of individuals with diabetes mellitus, the consumption of most confectionery products is generally limited due to their ability to cause an increase in blood glucose levels. At the same time, marmalade can be considered an exception among sweet products. Due to its chemical composition, it can have a positive effect on the functional state of the digestive system, contribute to the reduction of cholesterol concentration in the blood, and the removal of toxic compounds from the body, heavy metal salts, and pesticide residues. Provided that marmalade is made from completely natural raw materials, it contains various biologically active substances, including ascorbic acid, macro- and microelements (calcium, sodium, iron, magnesium, phosphorus), as well as vitamin PP (nicotinic acid). Despite a wide range of useful properties, marmalade can also affect the human body adversely. This is primarily due to the high sugar content of traditional product formulations. A significant amount of carbohydrates is undesirable for patients with diabetes. In addition, frequent and excessive consumption of marmalade is not recommended even for healthy people, since glucose contributes to the destruction of tooth enamel and leads to an increased functional load on the pancreas. In view of the mentioned circumstances, it is advisable to replace sugar in the marmalade composition with alternative sweeteners. This approach makes it possible to expand the circle of consumers of this product, in particular at the expense of people with diabetes and those who follow a healthy diet. The possibility of using natural sugar substitutes, in particular fructose and erythritol, as an alternative to sucrose in the marmalade formulation was studied. It was established that the introduction of the proposed sweeteners does not have a significant impact on the technological process of marmalade production. The obtained samples generally meet the requirements of regulatory documentation for organoleptic indicators. At the same time, marmalade with the addition of erythritol is characterized by a change in color to cream and the formation of a slightly denser consistency compared to samples made using sugar or fructose. The taste of marmalade with erythritol is rated as pleasantly sweet, with a pronounced apple aroma and a light cooling aftertaste. Marmalade samples with fructose and sucrose have a light brown and brown color, respectively, a uniform jelly-like consistency with elastic properties when pressed, as well as a pleasant sweet taste with a characteristic apple flavor.