The possibilities of using rosehip fruits in the potable kissels technology

Abstract

Research on the development of the recipe and technology of potable kissels containing native biologically active substances through the use of rosehip fruits is presented. Five variants of new products from fresh and dried rosehips with the addition of sugar, potato starch, xanthan gum and citric acid were analyzed. It was found that the potable kissels containing at least 21.5 % fresh or 5.37 % dried rosehip fruits were the most appealing. The use of mechanoacoustic equipment in the manufacture of kissels leads to physical and chemical changes in the raw materials (partial destruction of the cell walls, the formation of new coloring substances, etc.), which positively affects the formation of organoleptic characteristics of new products, as well as reduces the technological operations of production and inhibits microorganisms. The consumption of 200 cm3 of new products provides the human body with at least 62% of the daily requirement for ascorbic acid and at least 66 % for β-carotene, as well as dietary fiber of at least 0.6 g and 11 mg of phenolic substances. The shelf life of rosehip potable kissels is 12 months in glass jars at 25 ° C and relative humidity of 75 % or higher and in a place protected from direct sunlight. On the basis of this research, normative and technical documentation for potable rosehip kissels was developed.