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THE FOOD AND BIOLOGICAL VALUE OF THE VEGETABLE AND FRUIT CANNED FOOD

Автор: sveta on . Posted in 2012-2

UDC 664.84/.85
 
KUZMENKO I.,
postgraduate,
KyivNational Universityof Trade and Economics
 
GONCHAROVA I.,
candidate of chemical sciences, senior lecturer,
KyivNational Universityof Trade and Economics
 
THE FOOD AND BIOLOGICAL VALUE OF THE VEGETABLE AND FRUIT CANNED FOOD
 
Canning is one of the most common ways to process fresh raw fruits and vegetables. To reduce sterilization temperature organic acids of synthetic origin (acetic, citric acid) are traditionally used, which reduces finished product pH. Thus ensure microbiological stability during storage. Also the stability of canned food is reachead up by including low concentrated salt or sugar solutions to raise osmotic pressure.
The main purpose was formation of consumer properties of canned pumpkin and quince and diluted with cranberry juice instead of acetic acid and fructose instead of sugar.
Researching includes objects: fresh pumpkin variety Muscat, fruit quince variety Crimean, cranberry variety Bolotna, the pumpkin and quince canned foods made by technology developed by us. Quality of canned food was researched by organoleptic and physico-chemical and biochemical parameters after 9 months of storage. As a control was chosen fresh raw material.
Results of organoleptic evaluation by a 5-points scale were as follows: canned pumpkin 4.4 points, quince – 4.84, diluted cranberry juice (the liquid part) – 4.9. An average total result of the finished product was 4.73 points.
Soluble solids content in canned pumpkin and quince increased compared with original raw materials by 6.8 and 4.9 % respectively. Active mass transfer was confirmed by reducing fructose concentration more than twice (from 30.0 to 13.8 %) in the liquid part.Titrated acidity of canned pumpkin and quince increased by 0.78 and 0.10 %, respectively, the filling – reduced by 1.20 %. Finished product pH was 3.2.
The biological value of the canned food is stipulated by polyphenols (anthocyans, catechins, leucoanthocyans). Thus its content in quinceis 76.12 %, in the filling – 62.23 %. An average content of vitamin C – 9.18 mg/100g and β-carotene – 4.42 mg/100g.
Received results have proven that the canned food produced by developed technology had very well preserved food and biological value and got high organoleptic properties.
 
Key words: nutrition value, biological value, vegetable and fruit canned food, organic acids, fruit sugar, antioxidants, blanching, pasteurization.
 
 THE FOOD AND BIOLOGICAL VALUE OF THE VEGETABLE AND FRUIT CANNED FOOD