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

Narine Hovhannisyan*

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

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

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Original title
Using Alternative Raw Materials in Sugar Confectionery Production
Author
Narine Hovhannisyan
Source journal
Vol. 4 No. 84 (2023): “AgriScience and Technology” scientifi
Published
2024-04-12
Licence
as stated by the publisher
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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