Determination of quality indicators of sugar fortified with a by-product of elderberry processing

Abstract

Granulated and pressed beet sugar consists of 99.61–99.7 % sucrose, which is a source of energy for the body. However, this product does not contain other vital nutrients. The object of the study is the method of non-waste processing of elderberry fruits. Wild-growing fruits of black elder Sambucus nigra L were used as the subject of the study. Pre-cleaned elder fruits were frozen at a temperature of –18±2 °C, and after defrosting they were subjected to osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50±5 °C was used (hydromodule 1). The duration of osmosis was 1 hour. The derivative product formed as a result of osmotic dehydration of elderberries (elderberry syrup) was used to enrich granulated sugar in an amount of 10 % by weight of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer. Anthocyanin dyes contained in the elderberries gave the sugar a bright pink color. The resulting product had a characteristic smell and taste of elderberry. The composition of sugar was studied by high-performance liquid chromatography. It was found that sugar enriched with an elderberry derivative contains 0.03±0.02 mg/100 g of vitamin C and 0.28±0.02 % flavonoids. This gives it certain antioxidant properties. In addition to sucrose, glucose (0.20±0.02) and fructose (0.27±0.02) were found in the product by the polarimetric method. Analysis of the amino acid spectrum of enriched sugar showed the presence of 18 amino acids (total amount of 5.547 mg/100 g), including all essential ones. The most found in enriched sugar, mg/100g: tyrosine (0.93), alanine (0.79), phenylalanine (0.752) and leucine (0.749). The results obtained indicate an increase in the biological value and additional functional properties of fortified sugar