Using Alternative Raw Materials in Sugar Confectionery Production

Authors

  • N.G. Hovhannisyan, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan

Keywords:

marmalade, pumpkin, sea buckthorn, puree, secondary raw materials

Abstract

A novel recipe and production technology for sugar confectionery, specifically marmalade, has been developed through scientific and experimental research.
The findings affirm that pumpkin and sea buckthorn purees can effectively
substitute traditional plum and apple purees, eliminating the need for various
coloring agents. The suggested product represents a domestically-produced
marmalade, particularly in the food market, and this endeavor will play a crucial
role in advancing both marmalade production and the development of the raw
material base.

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Published

2024-04-12

How to Cite

N.G. Hovhannisyan, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan. (2024). Using Alternative Raw Materials in Sugar Confectionery Production. AgriScience and Technology, 4(84). Retrieved from https://journal.anau.am/index.php/anau/article/view/464

Issue

Vol. 4 No. 84 (2023): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.