ANALYSIS OF RAW MATERIALS AND DEVELOPMENT OF APPLE JAM WITH THE ADDITION OF HAZELNUTS, CINNAMON AND LEMON PEEL

Abstract

The article examines in detail important aspects of apple jam, including its chemical composition and effect on taste, aroma and health benefits. Scientists have studied apples, hazelnuts, cinnamon and lemon peel, as well as their effect on apple jam, in order to develop a new formulation with improved characteristics. First of all, the chemical composition of these ingredients was analyzed. Apples are rich in vitamins and antioxidants, which makes them useful for health. Hazelnuts contain a lot of fats, proteins and vitamins that support heart health and help with brain function. Cinnamon is known for its antibacterial and anti-inflammatory properties, as well as its ability to maintain normal blood sugar levels. Lemon peel is rich in vitamin C and flavonoids, which promote immunity and overall health. The results of the research determined that the apples had to be fresh, ripe, undamaged and uniform in size. This guarantees the same taste and texture of the product. The norm is set at a level of at least 95%, which ensures high quality jam. Hazelnuts must be peeled, roasted and chopped. Adding hazelnuts to jam not only expands the taste sensations, but also adds texture. The norm is 5%, which ensures a proper balance of ingredients. The sugar used is white crystalline sugar without additives. This is important to create a uniform consistency and prevent crystallization. The established rate is 60%. Water must be potable, which is the basis for making jam. A reasonable additional water requirement can be established during the formulation process. Cinnamon and lemon peel give a unique aroma and taste to apple jam. The addition rates are set at 0.1% for cinnamon and 0.5% for lemon zest, which ensures an excellent aroma of the product.