Berry semi-finished products chemical composition and quality indicators analysis for confectionery production

The aim of research is to study the content of micronutrients and quality indicators in the processed products of black currant berries of the Altayskaya late variety, wild blackberries and cranberries growing in the Omsk and Novosibirsk Regions. The study was conducted at the Siberian University of Consumer Cooperatives, the Center for Hygiene and Epidemiology of the Omsk Region. The objects of research are semi-finished products in the form of mashed potatoes, podvarka (black currants and blackberries) and supplies (cranberries). Puree was produced without sterilization, preserved with potassium sorbate, at a dosage of 0.5 g/kg (black currant) and 0.75 g/kg (blackberry). Blackcurrant podvarka was prepared by boiling mashed potatoes with sugar 1: 1.5. The cranberry stock was made unpasteurized with a 1: 2 sugar addition. Standard methods of analysis of fruit and berry semi-finished products were used. The quality of the semi-finished products met the requirements of the standards. Mass fraction of total sugar, %, puree was: 1.1 – blackberry; 7.7 – black currant. Sucrose was absent; fructose predominated among the reducing sugars. The average content of potassium and magnesium, mg/100 g, in the puree was, respectively: from blackberries – 293.0 and 40.7; from black currant – 261.0 and 17.0. In blackberry puree a high con-tent of manganese and iron was revealed: on average 0.81 and 1.56 mg/100 g, respectively. Citric acid prevailed in puree, mg/100 g: on average, 2 677 – black currant; 1,643 – from blackberries. The amount of pectin substances in puree, %, was: 0.23 – blackberry; 1.29 – black currant, – which explains the lack of gelling ability of blackberry puree. Black currant podvarka had the appearance of a thick dark mass, retaining the aroma of the original raw material. The cranberry supply had a sweet taste, a pronounced cranberry aroma, composition, mg/100 g: potassium – 147.4; magnesium – 6.2; manganese – 2.37; iron – 0.33; ascorbic acid – 16.2; anthocyanins – 62.5. It is planned to study the dynamics of micronutrients in semi-finished products and analyze the composition of sugary confectionery products with their addition.