THE PRESERVATION OF ASCORBIC ACID IN CONFITURE

Abstract

The article is devoted to the development of recipe for producing of a new type of canned fruit «Cherry-squash confiture» and «Apricot-squash confiture». Cherry confiture and apricot confiture produced by food industry were taken as control variants. The share of summer squash fruits in cherry-squash and apricot-squash confitures was 20 shares (I variant) and 30 shares (II variant) correspondingly. The content of ascorbic acid in summer squash fruits was 1.3 times higher than in cherry fruits and 2.2 times higher than in apricot fruits and, thus, it could enrich confitur with this ingredient. The content of dry soluble substances, sugars and titrated acids was typical. The content of dry soluble substances in the fruits o f cherries and apricots was 3.7 and 3.5 times higher than in summer squash fruits correspondingly. Summer squash fruits contain dietary fiber and may decrease the content of organic acids which are in abundance in the fruits of cherries and apricots.The confitures produced according to developed recipies of the II variants considerably predominated the confitures of the I variants and control variants as to organoleptic indices, while their physical and chemical indices corresponded to the action standards and are characterized by increased biological value. In particular, the content of ascorbic acid in cherry-squash confiture was 1.34 times higher and in apricot-squash confiture - 1.55 times higher than in control variant. The level of preservation of ascorbic acid was 74-86%.