Microalga Dunaliella Salina Extract Use in The Jelly-Fruit Marmalade Technology
Elena А. Kuznetsova1, Jan Brinza, Elena V. Klimova, Andrey B. Borovkov,Irina N. Gudvilovich, Yana D. Zhondareva, Elena Al. Kuznetsova
Confectionery products are characterized by high calorie and low nutritional value. In modern management conditions the confectionery technology development of increased nutritional value containing biologically active components, including antioxidants of natural origin is of particular importance. The article presents the results of research on the use of microalga extract Dunaliella Salina in jelly-fruit marmalade technology. The authors revealed that the alcoholic microalga extract contains biologically active substances: caratinoids, chlorophyll, selenium and other microelements. They presented a new jelly-fruit marmalade recipe with concentrated apple juice, apple paste, microalga extract Dunaliella Salina. Experimental samples of marmalade demonstrate high rates of sensory evaluation. The given recipe allows to replace 10 % of sugar with concentrated apple juice. There is a reduction in the tincture duration of the jelly-fruit marmalade, which has an increased antioxidant activity. The developed recipe and technology allow to expand the range of jelly-fruit marmalade with useful properties.
microalga Dunaliella Salina extract; antioxidants; marmalade; quality
For citation:Elena А. Kuznetsova, Jan Brinza, Elena V. Klimova, Andrey B. Borovkov, Irina N. Gudvilovich, Yana D. Zhondareva, Elena Al. Kuznetsova. Microalga Dunaliella Salina Extract Use in The Jelly-Fruit Marmalade Technology. Индустрия питания|Food Industry. 2019. Vol. 4, No. 2. P. 14–19. 10.29141/2500-1922-2019-4-2-2