Obtaining marmalade using melon crops

The use of melon processing in food production attracts the close attention scientists and public. This article presents technology formulation marmalades using products on various jelling agents. Marmalades were made agar-agar, pectin gelatin order to determine most suitable jelly-forming agent for from product melons. According results study, it was revealed that is possible get marmalade with all Based physico-chemical, organoleptic characteristics finished products, determined appropriate because has good gelling abilities low cost. making watermelon been developed. improvement taste consistency due ultrasonic vegetable raw materials a homogenizer. acidity indicators produced are range 7.5° 8.9° T, which corresponds norm. It also noticed moisture content slightly higher compared other samples. data available formulations, dosage studneobrazovatel varied 6 8%. obtained, conclusion about possibility selected as agent.