DEVELOPMENT OF A RECIPE FOR FIGURED MARMALADE WITH INCREASED BIOLOGICAL VALUE

Abstract

This research paper is devoted to the development of a recipe for a functional shaped marmalade by adding jerusalem artichoke syrup. Marmalade is a confectionery product with a jelly-like structure of various shapes and colors, sprinkled with sugar or covered with chocolate glaze. Marmalade products have a wide range, which is constantly changing and expanding due to the enrichment and development of new formulations. The purpose of the work is to reduce the caloric content of the product by replacing granulated sugar with jerusalem artichoke syrup. Due to its biological properties, jerusalem artichoke syrup can be useful for humans as a biologically active component of inulin-containing ( ̴ 18%) nutrition. It promotes the elimination of toxic substances from the body, and also provides a favorable environment for the development of bifidobacteria. Due to improved glucose utilization and stabilization of blood sugar levels, Jerusalem artichoke reduces the harmful effects of excessive consumption of sweets. The article discusses the formulations of curly marmalade with the addition of 5, 10, 15% jerusalem artichoke syrup.