Abstract
We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high content of titrated acidity. Apricot, gooseberry, cherry plum, black currant are characterized by a high content of titratable acidity, thus they could replace in the formulations of canned products the organic acids obtained artificially. It is possible to use zucchini, pumpkin, carrot and beet to produce natural organic purees, juices, compotes, sauces, natural canned vegetable food with a regulated active acidity not higher than 3.9 pH units. To achieve this level of active acidity in canned products, the mass share of titratable acidity should be brought to 0.55‒0.60 %. The canned food products manufactured using a given technique are microbiologically stable and safe when employing the sterilization temperature of 100 °C for 20‒25 minutes; they have a high organic estimate; they efficiently preserve ascorbic acid. The pumpkin puree demonstrated active acidity of 5.6 pH units. In the blended pumpkin and apricot puree, gooseberry and cherry plum puree, the active acidity decreased to 3.80‒3.84 pH units following the introduction of the calculated formulation amount of a fruit part into compositions, from 11.3 to 28.1 %, the content of ascorbic acid increased by 1.6‒2.6 times. The content of ascorbic acid in a pumpkin and black currant puree, at the regulated active acidity of 3.86 pH units, increased to 30.6 mg/100 g, by 7.6 times. A similar trend was observed for the blended purees made from carrot and table beet. The vegetable-fruit purees and sauces, manufactured in line with a given technique, are characterized by excellent organoleptic quality estimation, 26.3‒29.3 points. Canned foods from vegetable raw materials with a controlled level of active acidity, due to their fruit part, are natural products with an elevated content of ascorbic acid. The combination could be used for the manufacture of organic products from the appropriate raw materials, thereby retaining their high quality.
Highlights
In addressing the food security of the country, it is of importance to ensure a stable provision of safe and high-qua lity food products to all citizens in sufficient quantities and assortment
It is relevant to utilize fruits with high titrated acidity to adjust the active acidity that may prevent the sterilization of canned products at a temperature of 100 °C
Bringing the mass share of titrated acids in blended foods made from vegetables and fruit to 0.55–0.60 % ensures a reduction of active acidity to the level not higher than 3.9 pH units, which enables the sterilization at a temperature of 100 °C for 20–25 minutes depending on the capacity of a container
Summary
In addressing the food security of the country, it is of importance to ensure a stable provision of safe and high-qua lity food products to all citizens in sufficient quantities and assortment. An alternative is the consumption of natural products, organic. 4/11 ( 94 ) 2018 vegetables (pumpkin, zucchini, carrot, table beet) are distinguished by low content of titrated acidity; when manufacturing canned products, the latter are sterilized at a temperature of 120 °C. To reduce the temperature of sterilization, in order to control active acidity, the artificially manufactured organic acids are added [2]. Could adversely affect the health of consumers. It is relevant to utilize fruits (cherry plum, apricot, gooseberry, black currant) with high titrated acidity to adjust the active acidity that may prevent the sterilization of canned products at a temperature of 100 °C. The result implies ensuring the preservation of the na turalness of organic vegetable raw materials and elevated content of biologically active substances in the finished product
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