QUALITY OF THE CHERRY JAMS, ENRICHED BY FRUIT PECTIN PUREE
UDC 006.015.5:664.858
VASILISHINA H.,
candidate of agricultural science, senior lecturer of Uman’ National University of Gardening
QUALITY OF THE CHERRY JAMS, ENRICHED BY FRUIT PECTIN PUREE
Background. Manufacture of fruit jams for today is insufficient for their low competitiveness and narrow range. That is why at the development of new types it is offered purposefully to correct the chemical composition of jams and to improve the contents of the biologically active substances.
Material and methods. For the production of jam new types the structure-creating mashed apples, black currant, currant or gooseberry were added to cherry fruit mass, and were cooked up till the contents of dry soluble substances in the finished product were at least 68 %. The control was a cherry jam. In the samples it was determined the contents of the soluble solids by refractory-metric method, sugar – by ferricyanidal method, the titrated acids by titrimetrial method, soluble pectin – by Ca-pektolitical method. The tasting evaluation was performed according to the 30-point scale. The mathematical date processing – by B. A. Dospehov on a personal computer with software Excel 2000 (STATISTICA).
Results. With the replacing the part of the cherry fruit mass on the apple, cherry black currant, red current or gooseberry puree in the amount of 10 %, the contents of pectin in the product have increased in 1.6 times. The replacement of the cherry mass on 25 % of blackcurrant and 35 % of apple and 40 % of gooseberry and currant puree increased the amount of pectin in the 1.8–2.8 times. The increase of the pectin contents to the limit of 0.7–1.0 % provides the high jelly-formed properties to the experimental jam samples (Table 1). Tasters evaluated a harmonious combination of cherry with jelly-formed puree of other raw materials as "excellent" (24−27 points). According to the regression analysis it is found that the errors of the calculated coefficients do not exceed the permissible levels; coefficients of the regression equation are significant at the 5 % level; model explains almost 80 % of the results, which is a statistically significant.
Conclusion. It is proved that for obtaining jam with a jelly-like consistence of the excellent quality it is required to replace the cherry puree on 40 % of the currant or gooseberry; or 35 % − аpple; or 25 % − cherry black currant puree.
Key words: cherry, jam, pectin.
QUALITY OF THE CHERRY JAMS, ENRICHED BY FRUIT PECTIN PUREE
VASILISHINA H.,
candidate of agricultural science, senior lecturer of Uman’ National University of Gardening
QUALITY OF THE CHERRY JAMS, ENRICHED BY FRUIT PECTIN PUREE
Background. Manufacture of fruit jams for today is insufficient for their low competitiveness and narrow range. That is why at the development of new types it is offered purposefully to correct the chemical composition of jams and to improve the contents of the biologically active substances.
Material and methods. For the production of jam new types the structure-creating mashed apples, black currant, currant or gooseberry were added to cherry fruit mass, and were cooked up till the contents of dry soluble substances in the finished product were at least 68 %. The control was a cherry jam. In the samples it was determined the contents of the soluble solids by refractory-metric method, sugar – by ferricyanidal method, the titrated acids by titrimetrial method, soluble pectin – by Ca-pektolitical method. The tasting evaluation was performed according to the 30-point scale. The mathematical date processing – by B. A. Dospehov on a personal computer with software Excel 2000 (STATISTICA).
Results. With the replacing the part of the cherry fruit mass on the apple, cherry black currant, red current or gooseberry puree in the amount of 10 %, the contents of pectin in the product have increased in 1.6 times. The replacement of the cherry mass on 25 % of blackcurrant and 35 % of apple and 40 % of gooseberry and currant puree increased the amount of pectin in the 1.8–2.8 times. The increase of the pectin contents to the limit of 0.7–1.0 % provides the high jelly-formed properties to the experimental jam samples (Table 1). Tasters evaluated a harmonious combination of cherry with jelly-formed puree of other raw materials as "excellent" (24−27 points). According to the regression analysis it is found that the errors of the calculated coefficients do not exceed the permissible levels; coefficients of the regression equation are significant at the 5 % level; model explains almost 80 % of the results, which is a statistically significant.
Conclusion. It is proved that for obtaining jam with a jelly-like consistence of the excellent quality it is required to replace the cherry puree on 40 % of the currant or gooseberry; or 35 % − аpple; or 25 % − cherry black currant puree.
Key words: cherry, jam, pectin.
QUALITY OF THE CHERRY JAMS, ENRICHED BY FRUIT PECTIN PUREE