TECHNOLOGICAL ASPECTS OF SUGAR FREE PUREE PRODUCTION FROM FRUIT AND BERRY RAW MATERIAL OF ALTAI VARIETIES

EDN: WQWNIK

Abstract

The technology peculiarities of sugar free puree based on the raw material of Altai selection obtained at the forest-steppe zone of the Altai Territory have not been sufficiently studied yet. Plenty of technology details, as well as elaboration of the regulatory and technical documentation for a new type of product, are relevant and have significant scientific novelty. The fruit puree can be utilized as a final product or as food filler of high functional value.

For preparing sugar free puree the fruits were inspected, washed, blanched, crushed and rubbed through a sieve with a mesh diameter of 0.7-1.5 mm. The obtaining mass was boiled, packaged, pasteurized at a temperature of 95°C and hermetically closed.

New types of canning products obtained from honeysuckle and black currant are distinguished by high acidity: 4.15-4.70 % in honeysuckle and 3.00-3.40 % in black currant. The minimum value of titratable acidity was noted in apple products – 1.02-1.14 %. The content of sugars in puree ranges from 6.6 up to 11.8 g/100 g. The maximum value was noted in puree from apples, the minimum – in a sample of seabuckthorn variety Avgustina. The minimum content of polyphenols was noted in apple puree (171-174 mg/100 g), the maximum – in honeysuckle samples (604-830 mg/100 g). In seabuckthorn puree the content of polyphenols is 133-290 mg/100 g, in black currant 159-567 mg/100 g. Sugar free puree in terms of physical and chemical composition have quite significant varietal differences.

Technological instructions as well as technical specifications for sugar free puree from fruit and berry raw materials of Altai selection have been developed.