Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients

The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in the studied types of raw materials was 0.7%, while in apple puree it counted 0.43%. The average value of the sum of potassium and magnesium mass fraction for the presented types of raw materials was 212 mg / 100 g, and the previously determined value for apple puree was 211 mg / 100 g. Comparison of the actual values and reference data of the ranges of malic acid content and potassium and magnesium sum shows the possibility of the fruit component content determination in various confectionery products groups. Organic acids and macronutrients were proven to be used as identification indicators for many groups of fruit raw materials. The factual data on organic acids and macronutrients content in some types of fruit purees made of tropical fruits, which are characterized by very wide ranges, were obtained in the work. The mass fraction of malic acid in the studied samples is in the range from 0.03% to 0.30%. The potassium content ranges from 60 mg to 301 mg per 100 g of product, and the magnesium content ranges from 6 mg to 21 mg per 100 g of product. The preservation of organic acids and macronutrients in apple puree was proved during storage. This indicates the possibility of their use in the confectionery industry as accurate and reliable criteria for fruit raw materials identification in finished products.