Formation of criteria for the selection of varieties of black currant by biochemical and technological potential for use in the production technology of jelly products

The expansion of domestic production of food products enriched with vitamins, biologically active substances, children's, dietary and functional nutrition products can be achieved thanks to the development of progressive technologies of breeding, cultivation, selection of raw materials with valuable biochemical, technological properties. Black currant berries have high antioxidant, jelly-forming properties and are widely used by processing enterprises for the production of fortified jelly products. At the same time, special attention is paid to the selection of varieties that are optimally suitable for this type of production. Thus, the purpose of these studies is aimed at identifying and systematizing the criteria for selecting varieties of black currant according to the technological and biochemical potential of berries for their involvement in the technology of production of jelly products of functional orientation with specified characteristics. Black currant berries of the Azhurnaya, Arapka, Iskusheniye, Kreolka, Ladushka, Ocharovaniye, Orlovskaya serenada (control) of the selection of the All-Russian Scientific Research Institute of Fruit Crop Breeding (VNIISPK), as well as jelly based on them were selected as objects of research. It was found that the developed jelly samples from black currant berries were characterized by high quality, satisfied the recommended daily intake of vitamin C by an average of 60%, vitamin P by 52.4%, pectin by 85.1%, and were characterized by a solid jelly-like structure without additional introduction of structure-forming agents. A positive correlation with a high degree of reliability between the rheological characteristics of jelly and indicators of the chemical composition of raw materials was revealed. Based on the comprehensive assessment of raw materials and jelly based on it, the criteria for the selection of varieties for a number of technological and biochemical characteristics are identified.