Функциональные мармеладные конфеты из клубники и красной свеклы, обогащенные клетчаткой и фенольными соединениями

Целью данного исследования является создание натуральной и полезной для здоровья желейной конфеты из свежих фруктов по сравнению с обычными промышленными образцами подобной продукции. В рамках исследования были приготовлены три вида мармеладных конфет (Т1: 75% клубники + 25% свеклы; Т2: 50% клубники + 50% свеклы; Т3: 25% клубники + 75% свеклы). Произведена оценка физико-химических, фитохимических, микробных и органолептических профилей мармеладных конфет. Определено что рецепт T1 показал самые высокие значения содержания биологически активных соединений и самую высокую антиоксидантную активность — 52,55%. Экспериментально подтверждено что, образец Т2 стал наиболее благоприятным рецептом в плане органолептических свойств, данный образец наиболее соответствовал требуемым параметрам и благоприятные органолептические свойства. Доказано, что уменьшение содержания влаги во всех вариантах экспериментальных образцов по сравнению с контрольным оказало сильное влияние на предотвращение роста микробов во всех образцах, кроме контрольного. Таким образом, данное исследование позволяет создать новый, более здоровый, альтернативный продукт питания с теми же органолептическими параметрами, что и у промышленно производимых мармеладных конфет для всех категорий потребителей, и в частности для детей.

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