Abstract
Interest of consumers to products with improved nutritional value, which contribute to eliminating vitamin deficiency, micro- and macroelements, other essential substances is due to the expansion of knowledge and understanding of biochemical functions of these nutrients. Subject: use of beet syrup and beets in ketchup technology has been substantiated in a work; a comparative analysis of the chemical composition of sugar and beet syrup, tomatoes and beets has been conducted; formulations of ketchups with replacement of sugar for beet syrups and tomatoes for beets have been developed; the advantages of new formulations for human health have been substantiated; sensorial, physical and chemical parameters of finished ketchup have been investigated. Results: beet syrup is an unconventional sugar source. Beet syrup contains 93.5% of dry matter, 47-48% of which of total sugar, the most of which is sucrose. Content of beet syrup sugars has been determined by the method of high-performance liquid chromatography, which is, g/100 g: fructose 13.99; glucose 14.18; sucrose 20.39; maltose 0.20.At a temperature of 20 ºС, beet syrup has a high viscosity that is 29.0 Pa•s, which, when heated, decreases and at a temperature of 60 ºC and is about 2.0 Pa•s. The developed samples had the same thick consistency, sweet-sour taste inherent to the control sample. The content of dry matter in the samples was: №1 29.99 %, №2 31.86 %, control 28.66 %, with a normative value of not less than 25 %. The active acidity of samples № 1 and № 2 was 4.2 and 4.1 respectively, which corresponds to the established norms for ketchup. According to the chemical composition, the sugar content was, g/100 g: in the sample №1 13.7, №2 11.8, control 23.9; protein content in the sample №1 1.2, №2 1.4, in the control 0.9. According to the content of vitamin C and fiber, sample number 2, which contains beets and beet syrup, significantly exceeds the control sample. In addition to reduced sugar content by 42.7% and 50,6%, the salt content was also reduced in the developed samples of ketchup, this being a criterion for healthy food products.
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