Development of technology of sauce from regional raw materials with the addition of pectin

The production technology of sauce from cranberries and apple pectin has been described. The characteristics of the main raw material have been considered. The results of marketing researches of assortment of sauces, realized in large trading networks of Murmansk, technological scheme and a recipe of cowberry sauce with addition of apple pectin have been presented. The properties of pectin and its effect on the consistency and organoleptic characteristics of sauce have been studied, and the effect of citric acid on the color palette of finished products has been established. To search for a composition close to the optimal composition of the sauce, the method of planning the experiment has been used with the processing of results by the nonlinear regression method using the computer program Datafit 9.0. The results of the determination of the amount of ascorbic acid and the dynamics of the vitamin C content during storage in a cooled and frozen shocked ready-made sauce by the method of direct iodometry have been presented...