Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
ISSN 2579-2822
2024; 383–388
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Using Alternative Raw Materials in Sugar Confectionery Production

Narine Hovhannisyan*, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan

Armenian National Agrarian University

Received: 2024-12-26 · Published: 2024-04-12

© 2024 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi, 2024 — https://doi.org/10.52276/25792822-2023.4-383.

Original title
Using Alternative Raw Materials in Sugar Confectionery Production
Authors
Narine Hovhannisyan, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan
Source journal
Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
Published
2024-04-12
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2023.4-383

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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