Technological assessment of new broccoli hybrids as raw materials for producing new generation puree products with increased nutritional value

The purpose of the study is to evaluate new broccoli hybrids as raw materials for the production of new generation puree products with increased nutritional value and a high degree of readiness for consumption, including components of children's, dietary and gerontological nutrition. The object of the study is a puree prepared from 6 new broccoli hybrids (2 domestic and 4 foreign). Studies of raw materials and purees were carried out according to generally accepted methods. Biochemical analyzes were fulfilled before and after the end of the storage period: dry matter was determined according to GOST 28561-90 by drying the sample at a temperature of 105 °C until a constant mass appeared; vitamin C - according to GOST 24556-89 by extracting it with a solution of hydrochloric acid, followed by visual titration; sugars - according to GOST 8756.13-87, by a method based on the ability of the carbonyl groups of sugars to reduce copper (I) oxide to copper (II) oxide in an alkaline medium; nitrates - according to GOST 29270-95 using the ionometric method. Pigment content was carried out by spectrophotometric method as modified by J. Oliver (2000). To calculate pigment concentrations, the formulas of Wintermans and De Mots were used. Correlation analysis was performed using MS Excel 2007. Organoleptic properties - according to GOST 8756.1-2017. Purees made from domestic broccoli hybrids contained, on average, more vitamin C (by 5.9 mg%), monosaccharides (by 0.19), disaccharides (by 0.02), and total sugars (by 0.21 mg%). At the same time, purees from domestic hybrids contained less nitrates (by 0.6 mg/kg) and dry substances (by 0.1 %). The best in terms of organoleptic indicators were purees made from the hybrids Children's Delicacy (4.6 points), Macho (4.46 points) and Batavia (4.52 points). Hybrids of domestic selection Children's delicacy and Macho, as well as the foreign hybrid Batavia, are promising raw materials for the production of puree products with increased nutritional value and a high degree of readiness for consumption.