Functional product – squash and melon jam

A. V. Gulin; L. V. Pavlov; T. A. Sannikova; V. A. Machulkina

Functional product – squash and melon jam

2021

A. V. Gulin | L. V. Pavlov | T. A. Sannikova | V. A. Machulkina

Relevance. Providing the population with functional, environmentally friendly and high-quality food is an urgent scientific and state problem. With prolonged use of contaminated products, the risk of various diseases increases. Therefore, the human diet should consist of functional, environmentally friendly products. The main goal of this research work was the production of high-quality jam from environmentally friendly raw materials of plant origin.Methods. For the preparation of the jam, the fruits of the Sosnovsky zucchini variety and the Lada melon of the technical and biological degree of maturity were used. The technological process of making jam took place in accordance with the technological requirements for this type of product. The content of biochemical parameters: dry matter, the amount of sugars, pectin and nitrates) were determined in fresh and finished (after the fermentation period) products.Results. Jam with a melon aroma was obtained with a glucose content of 4.5-6.73%, fructose - 4.66-7.17% with an accumulation of nitrates in the range of 127.1 mg / kg (fruits of biological maturity) and 131.6 mg / kg (fruits of technical maturity), which is 3.0-3.1 times lower than the maximum permissible concentration. The tasting committee rated the jam made from fruits of technical maturity at 4.3 points, and biological at 4.8 points. Thus, summarizing the results of our research, we can conclude that the jam made from zucchini fruits with the addition of melon is a functional, high-vitamin, environmentally friendly food product with high taste.

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