Berry Raw Materials Research Articles

Variations in polyphenol content and anthocyanin composition in bilberry populations (Vaccinium myrtillus L.) due to environmental factors

Anthocyanins are natural pigments belonging to the flavonoid group, subclasses of polyphenol compounds. Bilberry (Vaccinium myrtillus L.) is a commercially important wild berry species, which accumulates high quantities of polyphenols, especially anthocyanins in the skin and flesh. This research aimed to evaluate the total anthocyanins content (TA) and anthocyanin composition profile of fruits in thirty wild bilberry populations from five regions of northern Montenegro. Total anthocyanin content in examined wild bilberries ranged from 236 to 656 mg/100 g. Delphinidin was found to be the most abundant aglycone, followed by cyanidin. Regions at higher altitudes (1129–1699 m) and with high UV radiation (0.370–0.480 W/m²) had higher values of anthocyanins. There were significant variations in anthocyanin content within and between the populations, indicating differences in berry raw material. Variations in the anthocyanin content expressed in different bilberry populations from various regions are a result of the cumulative effects of genotype and environment.

Choice justification of the fruit and berry raw materials to produce pasta of the functional purpose

Abstract The article presents the results of the chemical composition study of the whortleberry berries (Vaccinium vitis-idaea L.) and common sea buckthorn (Hippophae rhamnoides L), naturally growing in the forest-steppe zone of the Krasnoyarsk territory. It is shown that the studied biomass contains a rich mineral-vitamin complex, represented by vitamins A, C, group B and P-active substances, as well as magnesium, iron, phosphorus. This circumstance makes it possible to recommend the indicated vegetable raw materials in the production of functional food products. Based on the use of dry powders of the meal of the berries of these plants, a recipe for functional pasta has been developed. It has been established that the introduction of 5 to 10 wt.% of dry powders of the whortleberry berries and sea buckthorn into the classic pasta dough recipe makes the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides the body with, mg: ascorbic acid - 10.5-21.0; P-active substances - 1.5-6.4; magnesium - 18-30; phosphorus - 9-18; iron - 0.4-1.4. The expert evaluation of organoleptic indicators revealed compliance with regulatory requirements, while the experts noted a pleasant, harmonious taste of the product.

ФОРМИРОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ПИВНЫХ НАПИТКОВ С ПЛОДОВО-ЯГОДНЫМ СЫРЬЕМ

Beer drinks are gaining more and more popularity, they are distinguished by original taste and aroma characteristics. Consumer interest in beer drinks with the use of fruit and berry raw materials is noted. The objective of the study is to develop a technology for beer drinks using fruit and berry raw materials and to form their quality characteristics. Tasks: to determine the dosage of juices (cherry, currant, raspberry) in the recipe for a beer drink based on light unfiltered beer Prazhskoye by studying the standardized quality indicators and identifying the best sample by overall characteristics; establishing the shelf life of beer drinks with the addition of juices by analyzing safety indicators in accordance with TR CU 021/2011; ma-king adjustments to the technological process to extend the shelf life of beer drinks. The objects of the study were beer drinks based on light unfiltered beer Prazhskoye with the addition of clarified cherry, currant and raspberry juice, produced according to GOST 32102-2013 Group H54 "Canned goods. Juice products. Concentrated fruit juices. General specifications" in quantities of 10, 20, 30 % of beer wort. In the work, generally accepted methods of analysis of organoleptic, physicochemical and microbiological quality indicators were used. The technology of beer drinks was developed, the quantitative dosage of juices was selected: cherry – 20 %, currant – 10, raspberry – 30 % of beer wort. A comprehensive assessment of the quality of the developed drinks was carried out according to organoleptic, physicochemical, microbiological quality indicators. The shelf life of beer drinks was determined – 30 days. The obtained results allow the enterprise to expand the range of beer products and satisfy consumer demand for high-quality domestic drinks with fruit and berry raw materials.

ВЛИЯНИЕ ФЕРМЕНТНЫХ ПРЕПАРАТОВ РАЗЛИЧНОЙ СПЕЦИФИЧНОСТИ ДЕЙСТВИЯ НА ПОКАЗАТЕЛИ ЯБЛОЧНОГО СОКА

The aim of the study is to investigate the effect of enzymatic treatment of fruit and berry raw materials in the production of alcoholized juices, fruit drinks, wine materials on apple juice indicators. Objectives: to study the effect of pectolytic preparations on apple pulp; screening of effective enzymatic systems that hydrolyze polymers of plant raw materials. The data reflecting the efficiency of using enzymes of different specificity of action on the yield of apple juice and its viscosity are presented. β-glucanases, pectinases and proteases were used as enzymes, which contributed to higher juice yield. It was found that an increase in the consumption of β-glucanase beyond the rational one contributed to an increase in the depth of hemicellulose hydrolysis, but reduced the efficiency of juice yield. The effect of the pectolytic complex enzymes was more effective than that of the proteolytic, hemicellulase and cellulolytic enzymes. As a result of the experiments, it was found that the cellulolytic enzymes, hydrolyzing the structural polysaccharides of the plant cell, contribute to an increase in the juice yield of the raw material, without having a significant effect on reducing the viscosity of the juice, and even in some cases lead to its increase. The given graphical curves of the effect of enzymatic complexes of different specificity of action on the yield of apple juice show that all the tested indicators had an effect on increasing the juice yield and its extractivity. At the same time, xylanase and cellulase were less effective: the amount of juice formed after draining without pressing, the so-called "gravity juice", increased only by 23 and 35 %, respectively.

Quality assessment of garden strawberries of foreign selection

At present, «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030» is the main document in the field of healthy nutrition. According to it, the main direction in this area is to provide the Russian population with nutritious food products, which will ensure the prevention of nutritional diseases and lead to to increase the life expectancy of the population, as well as improve their quality of life and to stimulate the production of quality products. At the same time, the need to use domestically produced raw materials, as well as functional ingredients from these raw materials in the production of a wide range of products for healthy and preventive nutrition, is clear lystated. The importance of using local plant, fruit and other raw materials, which are a source of many deficient vitamins, minerals, insoluble and soluble dietary fiber, as well as other valuable nutrients should be noted. In addition, local fruit raw materials are climatically adapted to the living conditions of humans in a particular region. In this regard, research aimed at analyzing the nutritional value of common regional fruit raw materials of the Central Chernozem Region (CCHR) and other regions of Russia is necessary. Of particular importance in the study of the nutritional value of berries and fruits as multivitamin crops that have a complex of medicinal and preventive properties. Among them are, undoubtedly, garden strawberries. The goal of the research is to study the consumer qualities and nutritional value of new varieties of garden strawberries. The article presents the results of a comprehensive assessment of the consumer qualities of the berries of seven new, currently zoned varieties of garden strawberries of foreign selection grown in the Tambov region: Aprika, Vivara, Zephyr, Kwiki, Letitia, Lord and Sibilla. The quality of berry raw materials is determined by a combination of organoleptic and physicochemical indicators, nutritional value, as well as safety indicators. The results of organoleptic studies showed that the berries of all studied varieties had excellent taste. At the same time, the berries of the Aprica, Kwiki, Zephyr and Vivara varieties had excellent quality. These fruits are classified as having an excellent quality. The berries of Laetitia, Sibylla and Lord varieties have been classified in the first quality category due to their good quality. Studies of the nutritional value of berries have shown that the berries of the Laetitia variety are leading in terms of ascorbic acid content, and the berries of the Zephyr variety in terms of anthocyanins. In terms of safety indicators, the berries of all studied varieties of garden strawberries meet the requirements of TR CU 021/2011 «On the safety of food products».

ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ЯГОДНОГО СЫРЬЯ В РЕЦЕПТУРАХ ТУШЕНОГО МЯСА ИЗ ОЛЕНИНЫ

The purpose of the study is to determine the possibility of using berry raw materials - cowberries and Siberian juniper in the recipe for venison stew and to assess the quality characteristics of the product and safety. Objectives: to develop a recipe for venison stew using cowberries and junipers as ingredients; to evaluate the quality and safety of the resulting product. Developed recipes for venison stew with the addition of various amounts of berry raw materials such as cowberries and Siberian juniper are presented. A rational dosage for adding berry raw materials were established, ensuring the best organoleptic characteristics of the product: when adding cowberry to the recipe for venison stew, the amount of cowberries chosen is 3 %, when adding juniper berries – 0.15 %. The study of physicochemical, microbiological indicators and safety was carried out in a test sample containing 3 % cowberries and 0.15 % dried juniper berries, which received the best organoleptic and tasting assessment. The developed product from deer meat with cowberries and juniper berries meets the requirements of GOST 32125-2013 in terms of physical and chemical parameters. In terms of microbiological indicators and safety, venison stew with berry components complies with TR CU 034/2013 “On the safety of meat and meat products” and TR CU 021/2011 “On the safety of food products”. From the results obtained it follows that stewed deer meat with the addition of cowberries and Siberian juniper meets the regulatory standards in terms of quality characteristics and safety and is recommended for production.

Features of structural improvement of the cooking appliance for confectionery mass

The object of this study is the process of making confectionery masses using the example of boiling the jam mass with the introduction of pre-dried fruit and berry raw materials, followed by boiling in a sugar syrup solution on an advanced cooking device. A feature of the improved cooking apparatus is the elimination of intermediate heat carriers, ensuring mobility, and increasing the heat exchange surface. Additional heating of the stirring device increases the total heat exchange surface by 0.23 m2. The elimination of the steam component made it possible to install the device on a moving platform, thereby ensuring its use in small confectionery workshops. A method of jam production with the introduction of pre-dried fruit and berry raw materials and subsequent boiling in a sugar syrup solution is proposed. A feature is preliminary drying of raw materials in a vertical cylindrical IR dryer to 25...35 % SR at a temperature of 40...55 °С, grinding to 1.0...3.0 mm, with subsequent addition to sugar syrup. Boiling of the jam mass with the introduction of plant ingredients was carried out in the temperature range of 50...60 °С in the improved mobile design of the cooking apparatus to the content of 60...75 % SR, within 10...15 minutes. The set duration of output (620 s) to the stationary mode of cooking the jam mass at a temperature of 55 °С in the improved design of the cooking apparatus, which is 30 % less. The introduction of a stirrer design with a heating surface increases the usable heating surface by 0.23 m2, while the cooking time for jam, for example, is reduced by 26 %, and the specific heat consumption is reduced by 1.34 times. The use of an improved mobile device in the practical activities of enterprises of the industry will make it possible to reduce the time of cooking confectionery masses and improve operational indicators

EFFICIENCY OF APPLICATION OF A COMPLEX OF ENZYMES FOR PROCESSING OF COMMON LINGONBERRY CAKE INTO A FOOD INGREDIENT

The development of a comprehensive end-to-end technology of processing berries for juice and the resulting berry cake into food ingredients with increased biological value is an urgent scientific task and requires comprehensive research. The relevance of the use of common cranberry cake as a vegetable raw material for the production of food ingredients is due to its rich chemical composition, cheapness of the raw material base used to isolate valuable biologically active substances, since cranberry cake is a multi-tonnage waste of technological processes in juice production. Biocatalytic treatment of cranberry cake was carried out with the following enzymatic system - pectinase 0.25 units. Pcs/g, cellulase 0.75 units. Cs/g, protease 0.05 units. PS/g, lipase 0.05 units. LS/g., at hydromodules 1:1 and 1:2 at 50ºC and pH 4.8. As a result of studies obtained fermentolysate cake lingonberry at 2-hour hydrolysis with selected enzyme complex at pH 4.8 and 500C, which is a liquid of dark red color with a strong smell of cranberry, sour taste, dry substance content 5,0%,, the content of phenolic substances 470 mg/cm3 and antioxidant activity 912.7 mg%. Fermentolysate contains a complex of anthocyanins, presumably such as cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-arabinoside. The experimental data obtained testify to the prospects of creating food ingredients enriched with biologically valuable substances of berry raw materials contained in the fermentolysate of cranberry cake intended to compensate nutrient deficiencies in nutrition and expand the range of fast cooking products.

Studying the influence of vibration on the process of obtaining semi-finished products for distillery production

Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products.

ASCORBIC ACID AND PHENOLIC SUBSTANCES IN FRUIT AND BERRY UNFORCED WINES

Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid and phenolic substances, the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain ascorbic acid and phenolic substances. The studied raw materials do not contain a sufficient amount of natural sugars, therefore, to ensure the necessary volume fraction of ethyl alcohol in wine materials, the calculated amount of sugar was added to the wort. In addition, the considered raw materials differ in the content of titrated acids. In particular, only some varieties of apples, cherries, strawberries, mulberries can be used for the preparation of unfortified wines with an optimal content of titrated acids. To prepare must, natural juices from pears were concentrated, and from black currants, gooseberries, gooseberries, and blackberries, on the contrary, they were diluted with water, which leads to a significant decrease in the content of ascorbic acid and phenolic substances in wine materials and wines. Reducing the content of titrated acids in the juices used for the preparation of wort, during the processing of berries with a high content of the latter, was brought to a level not higher than 9.5 g/dm3 in order to maximize the preservation of natural biologically active substances. Fermentation of must from black currants, gooseberries, gooseberries, blackberries is recommended to be carried out with berries, from cherries - with the addition of 10% of fruits with stones removed. From apples, strawberries, black mulberries and cherries, wort was prepared from natural juices. The wort was pasteurized at a temperature of 85ºС for 3 minutes (with the exception of pear worts), regenerated active dry yeast of the ES-1118 race was used for wort fermentation. The results of research on the content of ascorbic acid and phenolic substances in unfortified fruit and berry wine materials made from the fruits of apple, pear, blackberry, black mulberry, strawberry, cherry, gooseberry, joshta, black currant grown in the conditions of the Central Forest Steppe of Ukraine are presented in the article. It is important to remember to protect the human body from the adverse effects of the environment. Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid (AA) and phenolic substances (PS), the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid (AA) participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances (PS) have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain AAK and PS. In particular, in apple wine with a 14.9% volume fraction of ethyl alcohol of natural fermentation, the mass concentration of AA is equal to 96 mg/dm3, PS - 620 mg/dm3; pear from concentrated juice, respectively 14.6, 102, 650; blackberry - 14.9, 132, 1800; black mulberry - 14.1, 230, 1850; strawberry - 14.1, 280, 1500; cherry - 16.5, 204, 2100; gooseberry – 14.9, 238, 1350; yoshta – 14.2, 370, 1320; blackcurrant - 14.5, 306, 2150. Unfortified fruit and berry wine materials in 100 cm3 contain from 13.7% to 52.8% of the daily need of an adult for ascorbic acid, in terms of FR content they are not inferior to grape wines, and unfortified fruit berry wines from them can be considered as products capable of protecting the human body from the adverse effects of the environment. Apple wines are characterized by optical characteristics close to table white grape wines, pear wines from concentrated juice go beyond the latter. Unfortified wine materials from blackberry, black mulberry, cherry, gooseberry, yoshta and black currant correspond to the characteristics of grape table red wines. According to the optical characteristics, unfortified wine materials from strawberries should be classified as pink wines.

Development of beer drinks recipe and technology with fruit and berry raw materials

This study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics. Beer drinks were the objects of the study. The main ingredients for the beer drink were unfiltered light beer "Prazhskoye" from a private brewery in Kemerovo, as well as cherry, raspberry, and blackcurrant juice. The study used generally accepted methods of analysis of organoleptic, physicochemical, and microbiological quality indicators. Recipes and technology of beer drinks were developed. The dosages of cherry, raspberry, and currant juices were determined during the study of the influence of the introduced juices, the complex estimation of qualitative indicators of beer drinks was performed, and the shelf life was determined. The obtained results enable the company to expand its beer product line and meet customer demand for high-quality domestic beverages made from fruit and berries.

ROSPECTS FOR THE USE OF WILD BERRY PROCESSING PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS

The aim of this study is to substantiate the feasibility of processing wild berries (Viburnum opulus, Sorbus, Hippophae, Sambucus nigra) into functional food ingredients. The paper analyses the structure of powders from wild berries Viburnum opulus, Sorbus, Hippophae, Sambucus nigra, and investigates the content of micro- and macroelements in the powders; physicochemical parameters of wild berry powders (dry matter, mass fraction of moisture, dispersibility, mass fraction of reducing sugars, solubility, acidity) and dietary fibre content in Viburnum opulus, Sorbus, Hippophae, Sambucus nigra powders. The prototypes were made from high-quality fruit and berry raw materials not damaged by diseases and pests. To make the powders, the berries were dehydrated by osmotic dehydration, then dried in infrared dryers for 2 hours at 50°C to a mass fraction of moisture of 6–8 %. The dried berries were ground in a laboratory mill LZM-1. The structure of the berry powders was studied by electron microscopy. It was found that the powders have a crystalline porous structure and, accordingly, hydrophilic properties. This makes it possible to use them in food production as structure stabilisers, emulsifiers and moisture retainers. The content of some minerals in the samples was studied using a microscope-based SEM and EDS detector. It was found that the powders contain macronutrients (K, Ca, P, Cl, S, N), essential trace elements (Mg) and the conditionally vital trace element Si, which was found in powders from viburnum and sea buckthorn. The obtained powders from wild berries Hippophae rhamnoides L., Viburnum opulus, Sambucus nigra and Sorbus aucuparia contain a significant amount of vitamin C. According to all physicochemical parameters, the samples of plant powders from viburnum, elderberry, sea buckthorn, and mountain ash berries meet the requirements of DSTU 8498:2015. These results indicate the feasibility of processing Viburnum opulus, Sorbus, Hippophae, Sambucus nigra into functional food ingredients.

Study of technological processes of extractive substances extraction from osmo-dehydrated berry products

The process of extraction from vegetable raw materials is an important technological solution in the food industry for obtaining extractive substances that contain minerals, organic acids, phenolic substances, pectin’s, sugars and vitamins. The extraction process is influenced by the main factors - the size of the plant material, its duration and temperature conditions. Segmentation is essential for extraction. The correct choice of size allows you to better preserve the cellular structure of the berries, the diffusion processes proceed optimally efficiently, the extraction slows down, and the resulting extract contains less mechanical impurities and is easier to clean. The traditional method for extracting vegetable raw materials is water-alcohol solutions, but the extraction of water-soluble substances occurs partially, and as is known, vitamins, sugars, and phenolic substances predominate in berry raw materials. The most accessible and economical means for extraction is water. When extracted with water, the final product contains water-soluble substances and no fat-soluble substances. Extraction of osmo-dried berries was carried out with an aqueous solution at different temperature conditions with ranges of 30–40 °C, 50–60 °C and 70–80 °C. To determine the duration of extraction of osmo-dried berries, the yield of dry matter was used. It has been established that the highest yield of dry matter from osmo-dried strawberries (10,17 %), raspberries (8,74 %) and black currants (11,43 %) is observed at an extraction temperature of 50–60 °C and 70–80 °C. With a duration of 8 – 12 hours. The extraction time is described by polynomial regression equations of the 2nd degree. It was revealed that the highest content of vitamin C is observed at a temperature in the range of 50–60 °C, extraction of 36,7 mg/100 g of extract, and at a temperature in the range of 60–70 °C, the content of ascorbic acid decreased by 40 %.

Technology for processing blueberries into concentrated extracts

Relevance. The production of food products using fruit and berry raw materials is one of the main directions in the creation of products with high nutritional value. The greatest prospects in this direction as ingredients are concentrated fruit and berry extracts due to the convenience of storage and the simplicity of the method of adding to products. The development of technologies for obtaining concentrated extracts of a functional orientation from fruit and berry raw materials, which ensure the safety of substances useful for the body, has recently become more and more relevant.Methods. The objects of the study were dried berries and pomace of blueberries, extracts obtained from them. As the main indicators in the objects, the content of vitamin C, bioflavonoids, tannins, organic acids, etc. was determined by generally accepted standard methods. The antioxidant activity of the extracts was determined by the kinetic method.Results. A technology for the production of extracts from fruit and berry raw materials has been developed, which ensures minimal influence of negative factors on the complex of biologically active substances of fruit and berry raw materials during processing and their high safety, which makes it possible to obtain extracts of functional orientation and high antioxidant activity.

Технологические свойства теста из смеси ржаной и пшеничной муки с продуктами переработки облепихи

Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract.
 The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry.
 The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. 
 Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.

The influence of chitosan on the raspberry quality during the storage process

Raspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage, and therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This work aimed to study the influence of different concentrations of chitosan solutions on the quality and duration of storage of raspberries under refrigerating conditions. Raspberries were picked at the consumer maturity stage in perforated plastic containers with a capacity of 500 grams. The berries were processed by spraying with 0.5%, 1.0%, and 2.0% chitosan solution, then removing residual moisture. The storage was carried out for twelve days in a refrigerating chamber at a temperature of 2 °С and relative humidity of 95%. The research was performed according to the physical, chemical, and organoleptic indicators, determining the changes in the mass fraction of ascorbic acid, the mass fraction of sugars during storage, taste, aroma, colour, etc. consistency and appearance at the end of storage. It was found that the loss of ascorbic acid in the processed berries was 1.5-3.9 times less than in the reference sample. A similar situation was observed with the mass fraction of sugars, which prevailed 0.9-2.5 times in the processed samples. According to the organoleptic indicators, the samples with a solution concentration of 1.0% and 2.0% were recognized as the best. According to the results of experimental investigations, it was established that pre-processing of berries with chitosan solutions is a promising method to slow down unwanted metabolic processes that take place after harvesting.

THE OBTAINING OF WATER-ALCOHOLIC AND SUGAR EXTRACTS FROM BERRIES

It was investigated the extraction of the dry substances with a water-alcohol solvent and the subsequent preparation of sugar extract from black currant, jostaberry, and plum. The water-alcohol solvent extracts the least dry matter from currant berries. The dry substance content in the black currant extract was 1.6%, while water-alcohol extracts from jostaberry and plum contained 4.3-5.5% of dry substances. At the same time, the content of dry substances in the extract is 1.6%, while water-alcohol extracts from gooseberry and plum contain 4.3–5.5% of dry substances. A significant amount of alcohol accumulates in the berries during the water-alcohol extraction. The alcohol content in all extracts, compared to the extractant, decreases from 40.0 to 25.06–26.39 wt. %. Simultaneously the alcohol losses decrease in further obtaining sugar extract from berries. The alcohol content in berries reaches 9.79 wt.% in black currant, 14.51 wt.% in plum, and 14.92 wt. % in jostaberry extract, particularly. The obtained sugar extracts contain different amounts of dry matter depending on the type of berries. The maximum degree of sugar utilization (79.0%) was during the preparation of black currant extract, which contains the maximum amount of dry substances (43.4%). The degree of sugar utilization by the plum extract obtaining was 71.6%. That corresponds to the dry substances content in the extract at 34.5%. The minimum degree of sugar utilization (31.5%) was during the production of jostaberry extract. The degree of sugar use ensures the content of dry substances in the extract of 31.8%. It was established that water-alcohol and sugar extracts from berries have maxima of visible light absorption in the range corresponding to anthocyanins absorption. The highest optical density has a water-alcohol extract from currants. A high content of polyphenolic compounds characterizes that. We established that acids are extracted almost the same amount from the berry raw material with a water-alcohol solution and during sugar treatment. The extracts from jostaberry have the maximum acidity, and its lowest value is characteristic of extracts from plum. The degree of extraction of vitamin C from berries was approximately the same and was 59% for jostaberry and 66% for black currant and plum. The perspective of using berries after extracting them as raw materials for obtaining various confectionery products is indicated.

Evaluation of the mineral profile of wild plant raw materials and products of its processing for the creation of functional food products

Vegetable raw materials and their processed products are a source of necessary biologically active nutrients and are widely used in food production when creating functional and specialized nutrition products. Studies of the mineral profile of wild cranberry berries (Vaccinium oxycoccos) growing in the Republic of Karelia and berry processing products (juice and cake) with different methods of processing raw materials have been carried out. Studies of the mineral composition of fresh cranberry berries and their processed products obtained by various methods showed a high content of essential macro- and microelements in fresh berries, juices and cakes and allowed us to establish the regularity of migration and distribution of micronutrients depending on the method of pre-processing of raw materials. The data obtained during the experiment allow us to judge the high mineral profile of wild cranberry berries and its processed products and the content of certain elements (in particular phosphorus and manganese) in a physiologically significant amount, which explains the prospect of using products of processing wild berry raw materials to enrich food with micronutrients. Studies of the mineral composition of edible packaging films based on concentrated cranberry juice have shown a higher mineral profile of all samples of films with the addition of juice obtained with pretreatment of berry raw materials with steam, regardless of the type of structure-forming matrix, which is due to a higher content of concentrated juice solids. It has been established that the pre-processing of berry raw materials with steam before extracting the juice, as well as its subsequent concentration, allows processing raw materials with maximum preservation of essential components with a high degree of biological activity.)

Research of demand and consumer preferences of processed fruit and berry raw materials and products based on them

Scientific research is aimed at studying the demand and consumer preferences in choosing the type of fresh raw materials, processed fruit and berry products and products based on them. In order to conduct a consumer assessment, it is necessary to investigate the preferences of consumers and identify by what criteria they prefer to buy and consume processed fruit and berry products. A sociological survey was conducted in order to identify and then form the consumer properties of processed berries and stone fruits. The analysis of the survey showed that the most popular berries are: strawberries, black currants, cherries, cranberries, raspberries, blueberries and blackberries. The results showed that the largest part of respondents prefer to buy frozen and dried berries in the spring and winter period in order to make up for vitamin deficiency, the rest do not buy these products, I motivate that fresh berries are always better than processed ones and cannot make up for all the necessary micronutrients. It was found that 21% of consumers prefer frozen berries and fruits to be used for compotes, 18% – fruit and berry fillings, 16% – jelly, 15% – fruit drinks, 9% – jelly-like products and only 4% in thawed form. Catering establishments use frozen berries and stone fruits mainly for the preparation of compotes, fruit drinks, smoothies (38%), as well as for sauces, culinary, sweet and dessert dishes. Confectionery enterprises are used for the preparation of berry fillings. Consumers prefer dried fruit and berry products in the form of snacks for snacking, making drinks, as a component in various confectionery products and in jelly, and desserts.

ИСПОЛЬЗОВАНИЕ НАТУРАЛЬНОГО САХАРОЗАМЕНИТЕЛЯ В ПРОИЗВОДСТВЕ ЗЕФИРА

As part of the healthy nutrition policy, which is popular today, there is a demand for new food products with functional and therapeutic properties, so the use of natural sweeteners in pastille confectionery prod-ucts makes it possible to reduce both the total calorie content of the product and consumption of sugar in general, negatively affecting the human body. The purpose of the work is to develop a recipe and technol-ogy for the production of marshmallows using a natural sweetener. The relevance lies in the use of natural sweeteners in pastille confectionery products to reduce both the total calorie content of the product and the consumption of sugar in general, which negatively affects the human body. The main distinguishing feature of marshmallow is its foamy, cellular structure, the use of egg white and fruit and berry raw mate-rials in the recipe. The technology of marshmallow production can be represented as the basis for the pro-duction of functional therapeutic and prophylactic products using non-traditional raw materials and ap-proved food additives. To build a mathematical model when developing a marshmallow recipe with a sweetener using the simplex method, we used the MS Office2019 program: MS Word, MS Excel, a third-party add-in integrated into MS Excel for simplex analysis by the SOLVE method (Search for a solution). In the course of the work, restrictions were established on the main components of the recipe and the de-sired result, in the form of a dry matter content of at least 85%, at which the necessary marshmallow structure would be formed. The result of building a mathematical model was an optimized marshmallow recipe. Marshmallow manufacturing process - 8 hours at t = 20‒25ºС.