The quality of fresh berries and jam of various varieties of currants

Abstract

Purpose. To study the features of quality formation (biochemical composition, content of vitamins, macro- and microelements, integral sugar) of fresh berries and currant jam depending on the variety.
 Methods. Laboratory – determination of the content of water, ash, protein, sugar, vitamins and mineral elements, calculation – integral rate, mathematical and statistical.
 Results. It was found that fresh berries contained 1.8–6.2 times more ash, protein, fat, dietary fiber and water compared to jam. However, the content of mono- and disaccharides was 10–11 times higher in cooked compared to fresh berries. This trend is due to the addition of sugar to the jam. It should be noted that the biochemical composition changed significantly depending on the variety of black currant. Thus, fresh berries of the ‘Chereshneva’ variety contained significantly more ash, protein and dietary fiber compared to the ‘Volodymyrska’ variety. However, the content of fat and sugars was significantly lower compared to the 'Volodymyrska' variety. Calculations confirm that fresh blackcurrant berries provide the most daily need for vitamin B9 – by 550–625%, depending on the variety. The integral score for vitamin C was 178.2–184.5%. The smallest integral score was for β-carotene – 2.0%. This indicator for the rest of the vitamins varied from 2.7 to 10.8% depending on the variety of black currant. The integral rate in cooking black currants was 1.7–3.9 times lower (1.1–4.0%) compared to fresh berries, depending on the type of vitamin.
 Conclusions. The biochemical composition of berries varies depending on the variety and condition of blackcurrant berries. Currant berries of the ‘Volodymyrska’ variety have a lower biological value, since the integral speed is lower compared to the ‘Chereshneva’ variety. In addition to the highwater content, fresh berries contain sugars, fat and dietary fiber. Fresh currant berries contain the most vitamins B9 and C. The content of vitamins in boiled black currant was 2.5–4.5 times lower compared to fresh berries. Fresh berries contained the most potassium – 347–352 mg/100 g, and the least was copper – 0.13 mg/100 g. The content of mineral elements in currant jam was 1.6–2.7 times lower compared to fresh berries. The highest integral score was magnesium, iron and phosphorus – 9.8–11% in fresh berries and 7.3–10.9% – in cooked black currants.