Abstract
We investigated the ingredient composition of fractions of phenolic compounds of cranberries gathered in Ukraine and its change depending on methods of fermentolysis in the production of juice. The studies showed that the use of complex action enzymes for pretreatment of raw material makes it possible to enrich finished product with physiologically active ingredients of raw material by adjusting the activity during fermentolysis of endo- and exo-enzymes. We established that we can expect the best results in the case of instantaneous warming of squash after enzymatic treatment. We determined that significant content of phenolic substances remains in the waste of juice production – in squash. The complex processing of cranberries with the use of cranberry juice in the technology of fruit sauces, as well as high-quality juice production, is offered in the technology of nonalcohol beverages and meat pastes. The use of cranberry juice in fruit sauces provides product with a pleasant color, prevents darkening of bananas during processing. The use of water-alcohol extracts produced from squash makes possible to avoid the use of artificial coloring agents in the production of nonalcohol beverages. The use of powder made of dried cranberry squash in the receipt of paste products increases moisture binding capacity of meat and the output of a finished product. The study shows that the use of cranberries for the production of food products will make it possible to enrich chemical composition, to compensate for the deviation in functional and technological properties of raw material and to introduce resource-saving technologies
Highlights
IntroductionCompetitiveness of food products increases due to improvement of their consumer properties, diversification and introduction of new technologies, which are designed with a view to modern advancements in science and technology
An analysis of literature revealed that data on the chemical composition of cranberries of wild and cultural varieties in some cases are given without the indication of particular variety [5, 6]
The determinative value in the stability mechanism of the polyphenolic complex of wild berries is a fractional composition of raw polyphenols, which is influenced by a region of cultivation and technological methods of processing of raw materials, but there is no data on investigation of the effect on the extraction of phenolic substances of combination during fermentolysis of endo- and exo-enzyme activity
Summary
Competitiveness of food products increases due to improvement of their consumer properties, diversification and introduction of new technologies, which are designed with a view to modern advancements in science and technology. Fruits, vegetables, and their products are natural sources of biologically active supplements (BAS) They positively affect metabolic processes in the human body, prevent obesity and play an important role in prevention and treatment of diseases of cardiovascular and nervous systems. There was no much research into chemical composition of cranberry, in particular technological potential of phenolic substances, in Ukraine. Modern technologies make it possible to produce food products from cranberries. Current and promising tasks are the studies aimed at examining biologically active complex of cranberries, substantiation of the choice of biocatalysis as the most effective way of extraction of phenolic substances from raw materials into finished products during processing, rational use of Eastern-European Journal of Enterprise Technologies ISSN 1729-3774. 6/11 ( 90 ) 2017 waste products and creation of food products with higher biological value based on them
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