[Functional stone fruit-based food products]
2008
Arutyunova, G.Yu., Majkop State Technological Univ. (Adygei) | Rodionova, L.Ya., Kuban State Agrarian Univ., Krasnodar (Russian Federation)
The results of creating functional products from stone fruits: beverages from different plum and apricot varieties, as well as dessert cherry plum sauces are presented. A puree was pre-prepared to produce from it some functional-purpose beverages. For each puree type formulas were calculated in view of a necessity to add citric acid, pectic apple concentrate (from apple murk containing 2.5% of pectins) and sugar syrup. After infusing the beverages for 2 weeks their organoleptic characteristics and physico-chemical properties, a complex-forming ability of pectins relative to lead ions were determined. By this parameter, as well as by the content of pectins (high soluble pectin) the produced beverages met the status of functional products. To prepare dessert sauces, cherry plum and apple purees were used. Fruits of 5 cherry plum varieties were used. While quantifying, their output and quality (acidity, sugar-acid index, complex-forming ability of pectins relative to lead ions) were determined. The formulas of functional dessert sauces comprised an apple puree – up to 70%, cherry plum puree - up to 25%, sugar – up to 7% and flavoring agents. For diabetics, as well as persons suffered from adiposis some formulas of dessert sauces were developed by adding sugar substitutes (xylitol, sorbitol, and aspartame). A possibility of using large-fruited cherry plum in commercial production is remarked.
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