Pumpkin variety as a factor in improving the quality of sugar confectionery products

Relevance. Vegetable crops of the pumpkin family ( Cucurbitaceae ) grown in the Russian Federation are high-value plant raw materials, with a rich biochemical (polysaccharides, bettacarotene, vitamins V 1 , V 2 , PP, C) and microelement (K, Mg, Fe) composition necessary for the devel- opment and maintenance of body tone.In confectionery products, there is a shortage of vegetable raw materials with a high food status, while the technological potential of its use in the confectionery industry for producing sugar confectionery products with high quality characteristics is not sufficiently disclosed. The authors conducted a scientific justification for the choice of pumpkin varieties Rossiyanka and Gribovskaya Zimnyaya for nutrification and improving the quality characteristics of confectionery products of a gelatinous consistency. Material and method. The fruits of pumpkin varieties Gribovskaya Zimnyaya and Rossiyanka of har- vest 2024, grown in moderately continental agroclimatic conditions, were studied. Model samples of molded marmalade based on 40% ground fruit pulp and a control sample without pumpkin fruit pulp were made. Physicochemical, structural-mechanical, microbiological laboratory research methods were used in the work. Organoleptic characteristics of marmalade were evaluated according to GOST 6442-2014 "Marmalade. General specifications. " The number of mesophilic aerobic and facultative anaerobic microorganisms was determined according to GOST 10444.15-94, the number of molds – according to GOST 10444.12-88. A group of macronutrients and biologically active unsaturated hydrocarbons, including carotenoids, was determined by electrophoretic separation (GOST 34414). Results. The content of macronutrients in the pulp of pumpkin samples is determined as a raw material for making marmalade. The fruits of the pumpkin variety Rossiyanka in terms of macroelement composition significantly exceeded the Gribovskaya Zimnyaya: in terms of the content of K, Sa, Mg, Na - by 50.3-182%. The same superiority was preserved in the content of simple sugars: glucose and fructose. The water activity of the marmalade samples was 0.76-0.72, which predicted a decrease in the risk of microbiological damage to products during storage. The plastic strength of the samples was in the range of 2.8-3.3 kg/cm 2 , which provided them with high form stability and safety. The high organoleptic advantages of samples based on the Gribovskaya Zimnyaya variety sample are justified by the highest carotenoid content. The use of the studied pumpkin varieties as part of confectionery products will ensure high quality characteristics of domestic products and increase the competitiveness of products