Perspective of using Ziziphus jujuba Mill in the production of marmalade-pastile products

Abstract

The main physico-chemical parameters of fruits of jujube varieties Ta-Yang-Zao and Ya-Zao, selected in the course of research on an experimental plot of gardening in the Denchen district, the Republic of Moldova, were studied, and recipes were developed for obtaining marmelade-pastile products with a ratio of apple puree and jujube puree - 80:20, 50:50, 20:80, with the use of natural dye from the safflower petals. Safflower petals are a perspective source of yellow and red food dyes. It is also known that the yellow dye (YFDS), chalcones nature have high biological activity.