Получение функциональных продуктов питания из сырья ягодных культур
2009
Makarov, V.N., Michurinsk State Agrarian Univ. (Russian Federation) | Savel'ev, N.I. | Vlazneva, L.N., The I.V. Michurin All-Russia Research and Development Inst. of Fruit Crop Genetics and Breeding, Tambov Region (Russian Federation)
Technologies of low-calorie blackcurrant (BC) compot and of berry jelly with pulp of strawberry (SB), BC, raspberry (RB) are developed. Prepared raw materials for SF are placed into a consumer packaging, poured by syrup, sealed and pasteurized, thus a long thermal treatment is excluded. The antioxidant dihydroquercetin, a natural sweetener, ascorbic and citric acids are added into the syrup. Last ingredients are not added, if berry acidity is more than 2.5% and the vitamin C content is more than 200 mg/100 g. Differences between the content of vitamin C, pectin, natural antioxidants and organic acids in the finished jelly are found out to be depending on a type of berries. The maximum content of ascorbic acid (45.6 mg/100 g), pectin (1.42%), catechins (199.0 mg/100 g) are fixed in the jelly of BC, RS and SB respectively. Berry jelly has lower calories than the traditional jam. It exceeds significantly jam by a level of antioxidant activity (995 against 96 mg/l according quercetin). The designed diet products are recommended for prevention of cardiovascular system diseases, for human consumption with overweight, diabetes mellitus (compot) and for prevention of hypertension and strengthen the immune system (jelly)
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