This paper shows the high biological value of products containing ascorbic acid, polyphenolic substances, amino acids, as well as their preservation due to the formulation of preparation, degradation and transformation during heat treatment. To produce the biologically complete and aesthetically attractive products of high quality, it is necessary to improve constantly existing production technologies, introduce new and expand the range of products in accordance with consumer requirements.
Preparation of blackcurrant jelly and confectionery jam was carried out according to the technological instructions and specifications for these products. The content of ascorbic acid was determined by the iodometric method, amino acids by the method of high-performance liquid chromatography; their reaction with ortho-phthalic dialdehyde (OPA) in the presence of mercaptoethanol was used to determine the free amino acids. Content of phenol carboxylic acids, anthocyanins, flavonols was determined by high performance liquid chromatography with diode-matrix detector (chromatograms with absorption spectra) on a Waters device (USA).
For the rational complex and waste-free use of fruits, they are made from one batch of raw materials: black-current jelly, black-current jelly with apples and confectionery, as well as technology for the production of black-current confit from pressing.
Localization of anthocyanins (dolphinidin-3-rutinoside and cyanidin-3-rutinoside) in the skin of the fruit contributed to 2–4 times higher content in the blackcurrant from the leachate than in the jelly. The presence in the apple jelly unpainted pieces of fruit that absorbed a certain amount of anthocyanins, helped to reduce the total anthocyanin content by half, compared to regular jelly. Among the flavonols in jelly, in comparison with other products, there is a high content of hyperoside and quercetin.
New types of blackcurrant products were characterized by high content of ascorbic acid – 304–380 mg / kg and the presence of phenole carboxylic acids – coffee and chlorogenic, with the presence of the latter noted only in the jelly. The best quality amino acid composition is in jelly with apples.
Keywords: black currant, biologically active substances, amino acids, jelly, jam.
Ключевое название (Key title):
Vìsnik agrarnoï nauki Pričornomor'â (Online)
Сокращенное ключевое название (Abbreviated key title):
Vìsn. agrar. nauki Pričornomor'â (Online)
Параллельное название (Parallel title):
Ukrainian Black Sea region agrarian science