METHOD OF MANUFACTURING VEGETABLE JAM

Abstract

Jams are traditionally made from fruit and berry raw materials with the use of sugar.The trend of consuming food products with a low sugar content (or without sugar) stimulates manufacturers to develop recipes based on natural sugar substitutes. One of the reasons for the small range of products is the relatively high price of fruit jams based on sugar substitutes. The research is based on the task of creating a low-calorie vegetable jam in order to expand the range. The article proposes the use of vegetable raw materials in the production of jams, in particular for dietary nutrition. Particular attention is paid to carrots, which contain pectin substances, useful minerals (potassium, sodium, calcium, magnesium and phosphorus) and biologically active substances (β-carotene). The method of producing carrot jam with partial sugar replacement has been studied. A technological scheme has been developed, which includes the preparation of the main raw material of carrots: washing, cleaning, inspection, further cleaning, grinding (3–5 mm), inspection, blanching. After preparation, the ingredients are mixed according to the recipe. The recipe proposes the use of stevioside to reduce the calorie content of the finished jam. The technical result consists in obtaining a new vegetable jam by replacing 50 % of sugar in the recipe with stevioside and adding lemon pulp, which improves the organoleptic and biological properties of the product. The recipe is proposed with a variation of ingredients in order to determine the best sample according to organoleptic indicators: the main raw material is carrots; additional ingredients are lemon, stevioside. The obtained jam samples were analyzed according to organoleptic indicators. The finished product must comply with DSTU 4900:2007 in terms of physicochemical indicators. The new type of canned food «Carrot Jam» is distinguished by high organoleptic indicators due to a successful combination of ingredients.