Abstract
Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product
Highlights
Confectionery products made on the basis of fruit raw materials include marmalade and pastila products, sweets, caramel with fruit fillings, chocolate with fruit additives and fillings, etc
The main source of energy in natural marmalade-pastila products are carbohydrates introduced into the product with such raw materials as fruit and berry puree and fructose
It has been established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life
Summary
Confectionery products made on the basis of fruit raw materials include marmalade and pastila products, sweets, caramel with fruit fillings, chocolate with fruit additives and fillings, etc. A distinctive feature of marmalade and pastila products is their gel-like structure. According to the quantitative content of nutrient extractive substances, marmalade and pastila products are more concentrated products than the original fruits and berries since they contain 3‒5 times less water (15‒20 % instead of 75‒90 %). They are high in sugar, at 60–75 %, compared to fresh fruits and berries (5–15 %) [1]. The main source of energy in natural marmalade-pastila products are carbohydrates introduced into the product with such raw materials as fruit and berry puree and fructose
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