Production and characterization of fruit jam with activated pectin using wild hawthorn puree (<i>Crataegus monogyna Jacq.</i>)

Farzaliev E., Okten S.

NATURAL PRODUCT RESEARCH, 2023 (SCI-Expanded) identifier identifier

  • Nəşrin Növü: Article / Article
  • Nəşr tarixi: 2023
  • Doi nömrəsi: 10.1080/14786419.2023.2283760
  • jurnalın adı: NATURAL PRODUCT RESEARCH
  • Jurnalın baxıldığı indekslər: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, CINAHL, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Adres: Bəli

Qısa məlumat

In this study, we developed a technology for the production of jelly confiture based on natural hawthorn puree. The use of activated low-esterified hawthorn pectin in the recipe was shown to increase the complexing ability of the product in relation to zinc and lead ions, making it suitable for functional preventive nutrition. The final product was characterised by a bright orange-yellow colour, a distinct hawthorn taste and odour, and a gelatinous consistency. Evaluation of the product based on organoleptic, physicochemical, and microbiological indicators showed that it had high nutritional and physiological value due to its retention of native micronutrients, high content of potassium, magnesium, and calcium, and antioxidant activity. The use of this product in a daily diet can satisfy the daily need for physiologically active substances and food ingredients. Overall, the use of natural puree from wild hawthorn fruit in the technology of jelly confiture allows for the expansion of raw material sources in the production of confectionery products with high nutritional and physiological value. [GRAPHICS]