IMPROVEMENT TECHNOLOGY OF CONCENTRATED JUICES FROM FRUITS AND BERRIES OF ALTAI SELECTION

doi: 10.25712/ASTU.2072-8921.2021.02.001

Abstract

Study of possibility of concentrated juices producing from fruits and berries of Altai selection has been carries out. The results present relevance and novelty for implementation in processing industry. Fruits and berries concentrated juices can be also utilized as ingredients in dairy products as sources of biologically active substances and food coloring. There are not enough research have been carried out referring to concentrated berry juices. Last ones from honeysuckle have not been studied at all. For the production of apple and seabuckthorn concentrates direct squeezed juices were used. Diffusion juices have been obtained from black currant and honeysuckle berries. Juices concentration has been implemented by evaporation on a laboratory rotary evaporator at a temperature of 70 ºC in an evaporating flask. For honeysuckle and black currant juices evaporation was performed up to 30–40 % of soluble solids, and up to 60–70 % for apple and seabuckthorn juices. The maximum value of titratable acidity was indicated in honeysuckle concentrates – 7.30–9.22 %, as well as in seabuckthorn ones obtained from Avgustina variety – 11.9 %. Titratable acidity of the rest samples ranged from 5.0 to 7.7 %. The maximum sugar content was noted in apple concentrates (63.1–77.6 %). Sugar content in honeysuckle (26.8–31.6 %) and black currant (23.0–36.1 %) concentrates was mostly on the same level. Concentrated juices are distinguished by high content of polyphenolic substances: from 6160 mg / dm3 in apple concentrate of Zhebrovskoye variety, up to 24315 mg / dm3 in honeysuckle concentrate of Berel variety.

It has been proved that according to the basic physico-chemical indicators and organoleptic qualities, the fruit and berry concentrated juices correspond to State Standard 32102–2013.