The development and quality assessment of semi-finished finishing products with fruit and berry raw materials

The lack of vitamins in the diet has an adverse effect on the development, health and well-being of a person, reduces the duration of an active working life. This problem can be solved by developing and implementing food technologies including biologically valuable substances of natural plant raw materials. The trend of new technologies is bio-enrichment of natural additives of fruit and berry raw materials. Pastry flour products are popular and available to a wide segment of consumers, including those with low incomes. An urgent task is to study the technology of mass food products for the enrichment with functional ingredients. The study presents the results of developing and evaluating the quality of semi-finished finishing products based on sea buckthorn fruits. The technology is offered for flour confectionery products of high nutritional value. The work was carried out on the basis of Kemerovo State University, at the Department of Quality Management of the Institute of Engineering Technologies. The objects of the research were model samples of jam prepared with sea buckthorn puree, applesauce, pectin and sugar syrup in various proportions. The measurement and organoleptic research methods were used in accordance with the requirements of the current regulatory documentation. Optimal compounding proportions of raw materials were determined basing on the analysis of organoleptic and physical and chemical quality indicators. The recipe of the sample with the content of applesauce (19 %), of apple pectin (3 %) and sea buckthorn (36 %) was characterized by optimal organoleptic characteristics, characterized by thick dense and uniform consistency was developed. Nutritional value was calculated, and positive effect of sea buckthorn on the quality and nutritional value of the finished jam was shown. Using of semi-finished finishing products with sea buckthorn fruits for flour products will prevent the lack of functional ingredients and increase consumer demand.