Ensuring the Quality of the New Fruit and Berry Marmalade by Adding Kelp

Tetyana Nepochatykh, Svіtlana Sheremet

Ensuring the Quality of the New Fruit and Berry Marmalade by Adding Kelp

Číslo: 2/2018
Periodikum: Path of Science
DOI: 10.22178/pos.31-6

Klíčová slova: marmalade; kelp; quality; nutritional value

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Anotace: The article is devoted to the development of a new method for the production of fruit and berry marmalade, which is adding kelp to the traditional recipe of fruit and berry marmalade. The use of this additive is scientifically grounded in the amount of 5 %. This can improve the quality of fruit and berry marmalade, as well as update its assortment. Adding kelp to marmalade increases the content of iodine in it by 7.95 %, phosphorus – by 2.15 %, magnesium – by 8.5 %, potassium – by 48.5 %, iron – by 0.03 %, vitamin PP – by 0.015 %.