Abstract
This article discusses the development of marmalade with the addition of beetroot and carrot powders. Vegetable powders were obtained by air-convective drying at a temperature of 60 ° C, followed by grinding in a Novital mill. The analysis of the physico-chemical properties of the obtained powders, including the mass fraction of moisture, the content of solids and pectin compounds, was carried out. The effect of beetroot and carrot powders on the main quality indicators of marmalade products, such as the mass fraction of moisture, acidity, content of pectin substances and durability of products, has been studied. It has been established that the introduction of vegetable powders improves the textural and organoleptic characteristics, as well as increases the functional value of marmalade due to the content of natural antioxidants, dietary fiber and natural dyes. An organoleptic analysis was performed, including an assessment of the color, taste, smell and consistency of the finished marmalade. The results of the study showed that the addition of vegetable powders improves the natural coloring of products, gives them a pleasant taste and aroma, and also has a positive effect on the texture of the product. Thus, the use of vegetable powders in the formulation of marmalade makes it possible to create a functional confectionery product with improved nutritional properties, which makes it promising for production and in demand among consumers focused on healthy nutrition.