Development of products with antioxidant properties on the basis of berry raw material

The goal of this article was researching the possibility of using berry products for enhancement of antioxidant properties of food products. In order to achieve this goal, an initial assessment of antioxidant activity of juice and millcake extracts was carried out for various berries: viburnum, honeyberry, strawberry, black currant and cranberry. It was determined that viburnum berry juice possessed the highest antioxidant activity among the juice; black currant extract possessed the highest antioxidant activity among the millcake. Viburnum juice and black currant millcake were used as berry semi-finished product in the formula of pastille products. Two types of pastilles were produced by the developed process formulas, and an assessment of their quality was carried out. The research was carried out based on a complex of parameters which included: organoleptic parameters, density, total acidity, moisture content, and antioxidant activity. It was determined, that inclusion of berry products into the formula of pastille products allows obtaining high-quality products complying with requirements of the current regulatory documents, which were highly evaluated by consumers. The article presents results of tasting analysis, carried out with the use of a tasting scale elaborated by the authors. The research of antioxidant activity of finished pastille products showed that provided taking into account the regularities of adding berry products to the pastille product formula, the loss of antioxidant properties in the production process are insignificant. Antioxidant activity of pastille with added berry products excelled the reference sample practically twice. Comparison of pastille samples containing berry products showed that antioxidant properties of the pastille with viburnum berry juice were 17% higher than of the pastille with black currant millcake. Thus, the conducted research proved applicability of berry semi-finished products for obtaining products with enhanced antioxidant properties.