Fruit Raw Materials Research Articles

Some aspects of assessing the quality of confectionery products based on fruit raw materials

Some aspects of assessing the quality of confectionery products based on fruit raw materials

Minimizing sweet cherry fruit losses during storage under the influence of hydrocooling and protective organic composition

Reducing fruit losses is one of the most important strategies for improving diets and strengthening food systems. Therefore, improving modern technologies for storing sweet cherries, assessing the potential of the necessary capacities and technologies for fruit storage to reduce post-harvest losses and extend the shelf life of fruits remains relevant. Improvement of pre-cooling methods optimize the shelf life of fresh fruit and contributes to the growth of demand for fruit by consumers in the European market. The object of the study is the technology of pretreatment of sweet cherry fruits using an organic composition. The fruits of the model variety Valerii Chkalov were used as experimental material. The minimum natural losses from microbiological diseases and physiological disorders were recorded on the 40th day of sweet cherry fruit storage. Fruit weight losses during storage of sweet cherries of the Valerii Chkalov variety were minimal when hydro cooling was applied in combination with a protective organic composition of lactic and acetic acid (1.75 %:2.00 %). The optimum concentration of lactic and acetic acids (2.00 %:1.75 %) was determined, which ensures minimal daily fruit losses (0.068 %) under the influence of hydro-cooling during storage of sweet cherries. The analysis of the regression model reveled the optimal value of the average level of daily losses during storage of sweet cherry fruit of Valerii Chkalov variety – 0.0642 % at concentrations of lactic and acetic acid 2.161 % to 1.705 %, respectively. The tendency to minimize sweet cherry fruit losses during storage under the influence of hydrocooling and the optimal concentration of organic acids in the protective composition was identified. The results could be used to improve pre-cooling methods in the food industry to preserve the quality of fruit raw materials in a waste-free fruit supply chain for all relevant stakeholders

Application of gaussian filter and extraction features for quality control of fruit raw materials in the puree industry

The purpose of research in using Android-based raw material quality control applications in fruit puree factories is to enhance the industry's precision, uniformity, and efficiency. This application is developed to implement digital image processing utilizing two distinct methods: Gaussian filters and feature extraction. The implemented application captures guava data using the camera of an Android phone and subsequently resizes the image to dimensions of 600x600 pixels. Subsequently, the image colors are recovered by employing a Gaussian filter that operates on normalized Red-Green-Blue values. A minimum of 120 photos of red guava fruit from the raw material of one of the puree companies were subjected to image processing procedures. The application solely focuses on the color and texture of the fruit's skin, ensuring that the sample remains undamaged while adhering to hygienic guidelines. The ripeness degree of guava fruit is determined by employing an image classification algorithm with the K-nearest neighbor method. The application validation using K-fold cross-validation achieved an accuracy of 90.0% and a precision of 90.27% when applied to color imagery. When feature extraction was used, the accuracy was 83.3%, with a precision of 83.4%. Color extraction provides a more precise method for identifying ripe guava. The utilization of guava fruit ripeness detection in the quality control of raw materials for the puree sector has been simplified and made more user-friendly through the development of an Android-based application. Officers are not obligated to possess specialized expertise regarding the quality of raw materials.

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».

Improvement pre-treatment technology of meat for the preparation in restaurants

The article examines the issue of the use of local and tropical raw materials, and spices in the technology of pre-processing of meat, and the quality and safety indicators of meat semi-finished products in the process of technological processing. The use of pineapple juice in pickling technology makes it possible to break down proteins and fats due to the enzyme bromelain, which destroys pathogenic bacteria in the intestine; promotes muscle relaxation, and relieves spasms. In addition, the juice of these tropical fruits is rich in vitamin C, beta-carotene, vitamins A, PP, and group B. Of the minerals, it contains the most potassium and sodium, calcium, magnesium, phosphorus, and iron. The most attractive substance included in the composition of pineapple juice is considered to be plum berries rich in organic acids, such as citric and malic, contain vitamins of group B, as well as PP, A, and E, a small content of ascorbic acid and pectin. Regarding the use of cherry juice in pickling technology, its value lies in the high content of organic acids and sugars, tannins, dietary fibers and pectin, vitamins A, E, C, PP, B vitamins, calcium, potassium, sodium, magnesium, phosphorus, iron Cherry juice is the most useful and valuable, the level of nutrients and antioxidants in it is much higher than in the juices of other fruits and berries. Dark berries are especially rich in useful substances and vitamins. The chemical composition of fruit raw materials makes it possible to predict that the selected juices have preservative and antioxidant properties and therefore can be effective components of marinades for meat semi-finished products. The purpose of the work is to study the influence of pickling on the quality and safety indicators of meat semi-finished products in the process of technological processing using local and tropical berries, and spicy plants. 10 different versions of compositions for marinating pork have been developed. In the course of experimental research, marinade formulations and the duration of the marinating process were established, which provided the best taste qualities of the finished product. It was determined that the greatest loss of proteins was observed in the control sample with acetic acid, and the lowest in samples with marinade based on undiluted juices. In the samples of semi-finished products based on diluted juices, protein loss is lower than in the control, which ensures a higher biological value of products from them. The moisture content increases in all pickled semi-finished products, the intensity of the process depends on the concentration of fruit juices in the marinades.

The influence of raw material preparation on the yield of bioactive substances in lingonberry (Vaccinium vitis-idaea L.) fruits


 
 
 
 Phenolic compounds are well-known phytochemicals found in many types of plants. Phenolic compounds and flavonoids are potential substitutes for bioactive agents in pharmaceutical and medicinal sections to promote human health and prevent and cure different diseases. Lingonberry (Vaccinium vitis-idaea L.) belongs to the Ericaceae family. It is widely spread in the northern hemisphere in such countries as Russia, Lithuania, Latvia, Iceland, Scandinavian countries, etc. Lingonberry fruits are beneficial due to their anti-inflammatory, antibacterial, antioxidative activities and effect on the cardiovascular system. Although a number of studies are done on phenolic compound extraction methods, there is a high need of evidence on the most efficient way of raw material preparation. In this research, various lingonberry (Vaccinium vitis-idaea L.) fruit raw material preparation methods will be compared.
 
 
 

Improving the safety and quality of jelly-fruit marmalade, recommendations for sweeteners

Relevance. Reduced calorie confectionery products, such as marmalade containing fruit raw materials, cocoa products, are included in the diet of consumers, are in high demand and are associated with healthy food products.Methods. The aim of the work is to identify patterns of changes in the quality of jelly-fruit marmalade containing sweeteners erythritol and xylitol during storage. Apple puree was used as a fruit raw material. The sweeteners erythritol and xylitol are justified for partial replacement of white sugar. Samples of jelly-fruit marmalade with 50% replacement of white sugar with polyols were made in the laboratory. The production of marmalade included the preparation of agar-sugar syrup, the preparation of a semi-finished fruit product, the addition of sweeteners, modified starch, molasses, boiling the formulation mixture to a mass fraction of moisture of 18– 23%, the introduction of a 50% solution of citric acid, cooling to a temperature of 82–83 °C and molding by casting a mold. The samples were packed in a polypropylene film with a thickness of 35 microns and stored in a climatic chamber at a temperature of 18 °C and a relative humidity of 40% of the ambient air.Results. The mass fraction of moisture, water activity, strength, taste, color, and smell of marmalade samples during storage were studied. It was determined that after 14 weeks of storage, the strength of the control sample increased by 2%, sample No. 1 — by 20.4%, samples No. 2, 3 — by 11.1% and 16.4%, respectively. The shape of the manufactured samples is correct, without the presence of body defects. It was found that the samples had high organoleptic properties, while the least moisture loss during the entire studied storage period was detected in sample No. 2 containing erythritol.

Analysis Of The Application Of Fruit And Vegetable Storage At The Grand Istana Rama Hotel Bali

Hotel operations are not only about room rentals. Customer satisfaction with the services provided is also assessed from the cuisine served at the hotel restaurant. Fulfilment of customer satisfaction, especially in the food sector, is supported by qualified storage infrastructure. This study aims to determine the important role of cold storage in fruit and vegetable storage at Grand Istana Rama Hotel Bali. Data collection techniques using the interview method of resource persons, namely food management and beverages department. In addition, research is carried out through direct observation of activities, and literature and literature studies as secondary data. Data analysis is carried out in a qualitative descriptive manner by summarizing, describing, and analysing the condition of the situation at the hotel. Based on the results of the study, it was found that cold storage is considered very important in restaurant operations, especially when food ingredients arrive at the hotel but are not immediately processed. Cold storage has benefits for maintaining the quality and freshness of fruit raw materials, avoiding viral and bacterial contamination, and reducing the use of preservatives in fruits and vegetables. This research will provide information related to the process of storing fruits and vegetables using cold storage to maintain freshness.

Thermal modernization and improvement of ingeneering systems of campus F of National University "Yuri Kondratyuk Poltava Polytechnic"

In the article, the relevance of the topic, namely the determination of an effective way to increase the shelf life of food products, was revealed. The latest studies and publications devoted to the theoretical and practical aspects of dry food production technology were analyzed. The most important requirements for drying systems and the main methods of drying fruit raw materials were considered and the goals of the work were formulated. The design of a chamber convection dryer for testing in the laboratory of the Department of Heat and gas supply, ventilation, and thermal power engineering of the National University "Yuri Kondratyuk Poltava Polytechnic" was presented. The obtained results of banana drying, their analysis, and comparison with the selection of the optimal option for the drying mode were given. Conclusions from the performed work were presented.

Methodology for the development of identification criteria of stone fruit brandy

The need to develop identification criteria for fruit brandy is connected with the prevention of the sale of counterfeit products on the Russian alcohol market. Due to the variety of factors affecting the final product, the solution to this problem requires the use of a methodology based on an integrated approach. The work is devoted to its first stage — the assessment of the influence of the biochemical composition of fruit stone raw materials, as well as various technological factors on the formation of essential (identification) characteristics of products. Fresh fruits of apricots, cherry plums, cherries, dogwood and plums, as well as samples of fermented raw materials were used as objects of research. The biochemical composition of fresh fruits was assessed by the content of sugars, free organic acids, amino acids and pectin substances. It has been found that the values of all main indicators of the biochemical composition varied widely in the samples of initial raw materials. At the same time, significant differences were noted between the types of fruit raw materials in the content of free amino acids (dogwood, cherry plum up to 0.08% and 0.12%, respectively; cherry, plum and apricot up to 0.19–0.30%) and pectin substances (cherry, apricot up to 0.6–0.8%; cherry plum, dogwood, plum up to 1.2–1.3%). The following factors were studied in the work as technological factors: a method of primary processing of raw materials (obtaining pulp or juice extraction); a maceration method — without enzyme preparations and with treatment with enzyme preparations; a fermentation method — without fermentation activators and using fermentation activators. It has been established that the method for primary processing of raw materials affects the concentration of methanol, esters and higher alcohols in fermented raw materials. The use of fermentation activators contributes to an increase in the concentration of higher alcohols and esters in them by almost 2 times, and the use of individual complex enzyme preparations — by 16% and 80%, respectively. It has been shown that the methodology for developing identification criteria for fruit vodkas at the first stage should include an assessment of the physico-chemical composition of initial raw materials and individual technological factors at the stage of preparing them for distillation.

Изучение воздействия внешних факторов на изменения потребительских свойств напитков из плодового сырья

Известно, что качество продуктов питания характеризуется совокупностью физико-химических, микробиологических и органолептических показателей, а также стабильностью при хранении. К факторам, оказывающим существенное влияние на качество пищевых продуктов, относят, в первую очередь, индивидуальные свойства и характеристики основного и вспомогательного сырья. В то же время известно, что воздействие в процессе хранения таких факторов окружающей среды, как температура, относительная влажность, освещенность, давление и др., может привести к негативным изменениям качества пищевых продуктов. Изучение влияния различных внешних факторов на качество и сроки годности напитков из плодового сырья является одной из приоритетных задач, стоящих перед производителями в целях обеспечения безопасности и высокого качества продукции. В настоящей работе проводили исследования влияния повышенной температуры и УФ-излучения на изменения физико-химического состава и органолептических свойств напитков брожения из плодового сырья в процессе хранения. В статье приведены результаты исследований ОВ-потенциала, содержания фенольных веществ и катехинов, оптической плотности при длине волны 440 нм, а также цвета, аромата и вкуса опытных образцов сидра, подвергнутых воздействию повышенной температуры (50 °С) и УФ-излучения в течение 21 сут. Установлено, что хранение сидров при повышенной температуре способствует снижению массовой концентрации мономерных фенольных соединений, которое сопровождается повышением количественного содержания полифенольных соединений и значительным снижением массовой концентрации катехинов. Воздействие повышенной температуры и УФ-излучения оказывает значительное влияние на изменения органолептических характеристик сидров, выражающиеся в появлении нетипичных для данного вида напитка тонов. При этом хранение в условиях УФ-излучения приводит к наиболее заметным негативным изменениям в аромате и вкусе исследуемых образцов. Отмечена необходимость проведения дальнейших исследований, направленных на выявление показателей, по которым можно оценить изменения, происходящие в напитках в процессе хранения, в зависимости от вида сырья и технологии, используемых при их производстве. It is known that the quality of food is characterized by a combination of physico-chemical, microbiological and organoleptic indicators, as well as stability during storage. The factors that have a significant impact on the quality of food products include, first of all, the individual properties and characteristics of the main and auxiliary raw materials. At the same time, it is known that the impact of environmental factors such as temperature, relative humidity, illumination, pressure, etc. during storage. it can lead to negative changes in the quality of food products. The study of the influence of various external factors on the quality and shelf life of beverages from fruit raw materials is one of the priority tasks facing manufacturers in order to ensure the safety and high quality of products. In this work, the influence of elevated temperature and UV radiation on changes in the physico-chemical composition and organoleptic properties of fermented beverages from fruit raw materials during storage was investigated. The article presents the results of studies of the OV potential, the content of phenolic substances and catechins, the optical density at a wavelength of 440 nm, as well as the color, aroma and taste of experimental cider samples exposed to elevated temperature (50 °C) and UV radiation for 21 days. It has been established that the storage of ciders at elevated temperature contributes to a decrease in the mass concentration of monomeric phenolic compounds, which is accompanied by an increase in the quantitative content of polyphenolic compounds and a significant decrease in the mass concentration of catechins. Exposure to elevated temperature and UV radiation has a significant impact on changes in the organoleptic characteristics of ciders, expressed in the appearance of tones atypical for this type of drink. At the same time, storage under UV radiation conditions leads to the most noticeable negative changes in the aroma and taste of the studied samples. The need for further research aimed at identifying indicators by which it is possible to assess the changes occurring in beverages during storage, depending on the type of raw materials and technology used in their production, is noted.

Karakteristik Fisik dan Sensori Velva Kombinasi Puree Sirsak (Annona muricata L.) dengan Kulit Buah Naga Merah (Hylocereus polyrhizus)

Velva is a frozen dessert containing low-fat, high natural fiber, and vitamin C from fruit raw materials. This study aims to determine the best formulation for making Velva using soursop puree and red dragon fruit peel puree. A completely randomized design was used as a research design with one factor, namely the ratio of soursop puree and red dragon fruit peel, which included four treatment levels, namely 90: 10; 80: 20; 70: 30; and 60: 40, with three repetitions. Physical test observations included overrun, melting power, pH, and sensory tests, including hedonic and hedonic quality tests for color, aroma, taste, texture, and overall. The de Garmo Effectiveness Index test is used to determine the best formulation. The results showed that the comparison of soursop puree and red dragon fruit peel puree had a significant effect on the physical and sensory characteristics of the velva, except for the hedonic quality of the aroma. Based on the de Garmo effectiveness index test, the best formulation was obtained from the soursop puree and red dragon fruit peel puree formulations 60%: 40% (effectiveness value 0.813) with an overrun value of 12.48%, melting power of 11.00 minutes/5 g, pH 5.45, pink in color, slightly soursop taste, slightly soursop scent, and soft texture, while the hedonic test results showed a value of like to like the color, aroma, taste, texture and overall.

A set of standards for maintaining the quality of pastille products

In modern conditions, some manufacturers reduce the content of fruit raw materials in marshmallows and pastilles. In order to maintain the quality of pastille products at the same level, the All-Russian Research Institute of the Confectionery Industry developed GOST, which regulates the minimum content of fruit raw materials. The analytical defi nition of this indicator is based on the determination of organic acids and macronutrients by capillary electrophoresis and the subsequent calculation of the mass fraction of fruit raw materials.

WILD FRUITS OF AZERBAIJAN AS RAW MATERIALS FOR BIOADDITIVES

In Azerbaijan, the structure of nutrition is characterized by high caloric content, insufficient or unbalanced consumption of macro- and micronutrients, in particular, a deficiency of antioxidant nutrients is observed. One of the options for solving the problem of food quality is the development of a technology for processing domestic fruit raw materials into functional food bioadditives. The article provides an analysis of data on the biochemical composition (vitamin profile and polyphenolic substances) of some types of wild fruits, namely: eastern hawthorn (Crataegus orientalis L.) of the Rosaceae L. family; sea buckthorn (Hippophae L.) of the Elaeagnaceae family; wild rose (Rosa aciculus L.) of the Rosaceae family. The content of most vitamins that were determined in all water extracts is 1.1–1.2% less than the data specified in the handbook. However, the content of vitamin C is 4.5 times higher in hawthorn extract, and vitamin E is 4.88 times higher in wild rose extract. The choice of raw materials is determined by the stability and quantity of the harvest, the generally available price, as well as the availability of literary and own data of the authors that this source of raw materials contains in its composition a natural complex of physiologically active functional ingredients. For the quantitative extraction of the vitamin complex and polyphenolic substances of the wild fruits of sea buckthorn, hawthorn, and rosehip, the modes of hydroacoustic extraction using a rotary-pulsation apparatus were selected. The DPPH method was used to investigate the antioxidant activity of the obtained aqueous extracts, which varied in the series of sea buckthorn-hawthorn-wild rose. The study showed that wild fruits of Azerbaijan can be a source of biologically active substances for food production. The results of this research were implemented in production at the leading enterprise of Azerbaijan. The results confirm the potential of these types of fruits as wild plant raw materials rich in biologically active substances.

Revealing the influence of temperature and moisture content on electrophysical parameters of raw apple materials

Additional heating of fruit raw materials in the drying process by direct passage of alternating electric current makes it possible to intensify the dehydration process by 3–5 times.
 The amount of added thermal energy during direct electric heating depends, first of all, on the value of the specific electrical resistance of the raw material. Therefore, the list of necessary properties of the material must necessarily include the specific electrical resistance of the raw material as an integral indicator.
 During drying with additional direct electric heating, the concentration of dry soluble substances, which directly depends on the moisture content of the studied raw material, and its temperature change throughout the drying time. This indicates a change in specific electrical resistance during the dehydration process. It was determined that the initial resistivity of apples before drying at a temperature of 20 °C and a moisture content of 8 kg/kg is within 195–220 Ohm•m, which indicates the high conductivity of the material.
 With a decrease in moisture content from 8 to 6 kg/kg, the specific electrical resistance of the raw material decreases by 25–30 % compared to the initial values. With a further decrease in moisture content below 6 kg/kg, the electrical resistivity of the raw material begins to gradually increase.
 At the same time as the temperature rises, there is a significant decrease in specific electrical resistance. When heating raw materials from 25 to 55 °C, the value of specific resistance decreases by 10–13 times.
 The equation of the dependence of the specific electrical resistance of apple raw material on its moisture content and temperature for the studied apple varieties was obtained.
 The obtained results of the change in the value of the specific resistance provide the necessary data for the development of an energy-saving technological device for drying fruits and the selection of optimal processing conditions in compliance with quality indicators

Phytochemical Composition of Cranberry (Vaccinium oxycoccos L.) Fruits Growing in Protected Areas of Lithuania.

The fruits of Vaccinium oxycoccos L. are an important source of bioactive compounds with antibacterial, antifungal, and anti-inflammatory effects. Studies on the phytochemical analysis of cranberry fruit samples showed that the qualitative and quantitative composition of biologically active compounds varied in cranberry fruit samples collected from different types of wetland sites: the total anthocyanin content was 698 ± 24-8352 ± 200 µg/g, the total flavonol content-518 ± 16-2811 ± 31 µg/g, the total content of triterpene compounds-4060 ± 122-6542 ± 157 µg/g, the content of chlorogenic acid-17 ± 0.4 µg/g to 1224 ± 41 µg/g, and the total content of proanthocyanidins-919 ± 19 µg EE/g to 3038 ± 137 µg EE/g. The percentage composition of anthocyanins in cranberry fruit varied between the different wetland sites: in some cranberry fruit samples, four anthocyanins (cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside) were predominant, while in other samples, six anthocyanins (cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-arabinoside, cyanidin-3-glucoside, and peonidin-3-glucoside) predominated. The results of these studies showed the differences in the composition of secondary metabolites in the studied cranberry samples and prove that the standardization of the qualitative and quantitative composition of cranberry fruit raw materials and the application of routine tests are necessary for the expansion of the use of botanical raw materials in the production of functional foods and phytopreparations.

Assessment of sweet cherry fruit quality according to the requirements of the modern market

Assessment of commercial properties of sweet cherry fruit determines the competitiveness of fresh fruit in the modern market. The selection of cultivars with the highest number of high-quality fruits to meet the preferences of all stakeholders is relevant. The purpose of this study was to substantiate the commercial indicators for assessing the quality of sweet cherry fruit of three ripening periods and to select the most competitive cultivars for sustainable supply of fresh fruit to the modern market. The methods used in the study were field, laboratory, and comparative. The commercial properties of 33 sweet cherry cultivars of early, middle, and late ripening were determined. The sweet cherry fruits of the cultivars under study were divided into two commercial classes according to fruit size and defects. The fruits were analysed for the following defects: cracked, scarred, and browned skin. The amount of non-standard sweet cherry fruit production for each cultivar was determined. For each ripening period of sweet cherry varieties, the average value of the volume of fruits of classes I-II and non-standard products was established. A general trend towards an increase in the amount of high-quality fruit raw materials for late-ripening cultivars was identified. The most valuable cultivars of early (Skazka and Zabuta), medium (Uliublenytsia Turovtseva and Temp) and late (Anons) ripening were identified, which provided the maximum number of class I fruits. The maximum production was determined in the Merchant (early ripening), Cordia (medium ripening) and Karina (late ripening) cultivars. The lowest volume of non-standard products was found in cultivars of different ripening periods – Skazka, Prostir, and Anons. The fruit classification into commercial classes can be used to evaluate the fruit of sweet cherry cultivars and determine the possibility of using them fresh, for long-term chilled storage and for various further processing methods

Development of identification criteria for fruit vodkas (Part 1. Sample preparation ways)

The development of reliable identification criteria for various types of foods, including fruit vodkas, is one of the top-priority directions of scientific research in the field of quality control. The review examines different approaches to solution to a problem of searching identification criteria for fruit vodkas that will allow differentiating products by a type of fruit raw materials, their grade and region of origin. To this end, instrumental methods of analysis were used, including spectral, high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC–MS) as the main method. When detecting minor aroma-forming substances using the latter method, it is necessary, first of all, to carry out the special sample preparation that includes extraction and concentration of target substances. The present review examines three main types of sample preparation (liquid extraction, solid-phase extraction, supercritical fluid extraction) and modifications of these methods. Their comparative analysis was carried out with respect to labor intensity, extraction effectiveness, volatile aroma-forming compounds significantly different by polarity, reproducibility and sustainability. It has been shown that a type of sample preparation affects reproducibility and sensitivity of an instrumental analytic method, which is especially important for identification of some minor compounds, which concentration can be regarded as indicators for identification of fruit raw materials. It has been concluded that among the examined methods of sample preparation, the most promising for the development of identification criteria for fruit vodkas is headspace solid-phase microextraction (HS-SPME) as this method is highly effective in terms of extraction of target components including minor.

G. Khomych, A. Horobes, Yu. Nakonechna, I. Choni, N. Teslenko USE OF PECTIC -CONTAINING RAW MATERIALS IN DESSERT TECHNOLOGY

The article is devoted to the expansion of the assortment list of raw materials in the technology of food products and the use of pectin-containing fruit raw materials in the technology of desserts. The purpose of the article is to improve the technology of dessert products by using semi-finished products (puree, jelly juice) from blackcurrant, gooseberry, cranberry, chaenomeles fruits to enrich the nutritional and biological value, improve the structural and mechanical properties of finished products and maximize the resource potential of raw materials. The chemical composition of pectin-containing fruit raw materials and its processing products (pomace, puree, gelatinous juice) was studied and the presence of a high content of pectin and phenolic substances in their composition, which are mainly localized in the skin of fruits and berries. It is shown that gelling juices from fruit raw materials contain a higher content of pectin and phenolic substances compared to puree, which indicates the expediency of their use in the technology of jelly-like desserts. Based on the experimental studies, the effect of gelling juices from various types of pectin-containing fruit raw materials on the strength and structural-mechanical properties of desserts, and it was determined that the best indicators are characterized by samples of dessert products with the addition of 50% of gelling juice from the prescription amount of gelatin. The technology of making panna cotta dessert using gelatinous juices has been improved. It is recommended to use a compositional combination of gelling juice from pectin-containing fruit raw materials with gelatin as a structure- former to get a panna cotta dessert, because there is a complex interaction of pectin substances of fruit raw materials and gelatin, the nutritional and biological value of the finished products increases, the maximum use of the resource potential of the raw materials is achieved, which indicates the greening of production.

Analysis of the Decision-Making Process as a Supplier of Fresh Vegetable and Fruit Raw Materials in Modern Retail Store

This research is entitled analysis of the decision-making process of business cooperation as a supplier of raw materials for fresh vegetables and fruits in supply chain management of modern retail stores. The decision-making process is important process for the entire business field especially for them that want to develop their business in marketing and modern retail. Analysis in the decision-making process in this collaboration from several stores are very helpful directly by businesspeople, the analysis object of this study is from several stores in Malang city such as Lai-lai, Hypermart and Superindo. The analytical method that used in this study is a descriptive qualitative approach with the analytical tool used is the triangulation method. The collaborative of decision-making process can be taken from 2 (two) aspects in food supply chain networking, namely chain management and value chain business processes. Based on the results of the research, it is known that the decision-making process of business cooperation is seen from chain management by sending product samples and providing organic certification which are as the main thing of cooperation agreements. Meanwhile, the value of chain business process contains activities carried out when a cooperation agreement has been entered into, starting from ordering, shipping, storing, checking, to repeat orders. Those are highly regulated with neat and scheduled details so that the management is more organized than traditional markets.