The influence of phyto-enrichment plants on the quality of jelly products

In the course of scientific research, the possibility of using berry and vegetable purees as biologically active additives in the production of culinary jelly was studied. As an additive, puree from beetroot, beetroot, Jerusalem artichoke and their mixtures were used. In the course of studying the structural and mechanical properties of jellies, it is established that the introduction of an additive significantly accelerates the process of structure formation and shortens its duration. It is established that the introduction of berry-vegetable purees as biologically active additives in the composition of culinary jelly allowed not only to impart functional properties to the product, but also to obtain a product with improved technological parameters.