Аннотация

The fruit and berry vegetable raw materials applied in food production technologies have a positive impact on the consumer properties of ready-made product. The qualitative composition and the quantitative content of separate elements in fruit and berry raw materials have been studied in the work (wild strawberry, gooseberry, cherry, raspberry, banana, wild rose and kiwi). The studied samples conformed to the requirements of standards in appearance, coloring, taste and smell. Physical and chemical indicators, such as the content of solids, sugars, pectinaceous substances, organic acids, the titrable acidity of the crude and processed fruit and berry raw materials have been defined. It has been established that the highest quantity of carbohydrates, including sucrose, is in bananas, the lowest quantity is in raspberry. There is no sucrose in wild strawberry and wild rose. Cellulose is in all fruit and berry raw materials, its highest content is in raspberry. Pectinaceous substances are mainly in gooseberry. It has been established that all fruit and berry raw materials are rich with organic acids, except bananas. Apple acid is the only that prevails in bananas. At the same time the acidity of bananas is low. The titrable acidity of wild strawberry is the highest which is proved by the fact of lack of sucrose in it. It has been shown that fruit and berry raw materials contain such vitamins as B1, B2, B6, PP, β-carotene, K1, E and C. The greatest amount of vitamin C is in wild rose, there are also a lot of group B vitamins in wild rose, tocopherols prevail in wild rose and gooseberry. All types of fruit and berry raw materials are rich with major macro - and microelements. It follows from the obtained data that the physical and chemical indicators can not be the objective criteria of identification of the crude and processed fruit and berry raw materials as their values for different types of raw materials are very close, and sometimes they coincide. Some indicators, such as the content of vitamin C and total of carotinoids can indirectly be suitable for the identification of group of fruit and berry raw materials, but they do not allow to define a type of fruit and berry raw materials.

Ключевые слова

Fruit and berry raw materials, quality, organoleptic properties, physical and chemical properties, identification

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