Improvement of the technology of garden strawberry jam in combination with apple puree

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.183723

Keywords:

strawberries, production technology, strawberry jam, apple puree, organoleptic evaluation

Abstract

Strawberry jam is the most popular and valuable product of processing from strawberries, the technology of production of which involves the use of pectin solution to form the necessary jelly-like consistency, which, in turn, is accompanied by an increase in production costs and complication of manufacturing process. To solve the problem, we proposed the technology of production of strawberry jam from strawberries with the replacement of pectin solution with apple puree in the quantity of 1, 2, 3, 5, 10, 15, 20, 25, 30, 35 and 40 % of the weight of berries followed by boiling to the content of dry soluble substances of not less than 62 %, packing in a glass container with the capacity of 250 cm3, sealing, sterilization and storage at the temperature of 20±1 °C. The experiment should be repeated thrice. We studied the content of dry soluble substances, sugars, organic acids, and ascorbic acids in jams. The organoleptic indicators of jam quality were assessed by the 5-point scale. The results were analyzed by the Tukey criterion at the significance level of 5 % (p≤0.05).

It is determined that by the content of dry soluble substances, jams meet the requirements of DSTU 4900, according to which mass fraction should be not lower than 62 %, of sugars – 56.2–57.2 %, titrated acids – 0.6–0.8 %, ascorbic acids – from 30.0 to 38.7 mg/100 g at its preservation at the level of 47.7–55.5 %. The study of organoleptic quality indicators showed that the addition of apple puree in the amount of 20 % and higher led to an increase in the estimate of jam consistency, which was caused by the formation of the necessary jelly-like consistency. However, the addition of puree of over 25 % resulted in a decrease in overall score due to deterioration in the appearance of jams. It was proved that 25 % of apple puree should be added in order to obtain optimum jelly-like characteristics of strawberry jam

Author Biographies

Iryna Zamorska, Uman National University of Horticulture Instutytska str., 1, Uman, Ukraine, 20300

Doctor of Technical Sciences, Associate Professor, Head of Department

Department of Technology Storage and Processing of Fruits and Vegetables

Volodymyr Zamorskyi, Uman National University of Horticulture Instutytska str., 1, Uman, Ukraine, 20300

Doctor of Agricultural Sciences, Professor, Head of Department

Department of Fruit Growing and Viticulture

Yuliya Halahur, Uman National University of Horticulture Instutytska str., 1, Uman, Ukraine, 20300

PhD, Senior Lecturer

Department of Management

Viktor Osyka, Kyiv National University of trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Associate Professor

Department of Commodity Science, Safety and Quality Management

Svitlana Belinska, Kyiv National University of trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor, Head of Department

Department of Commodity Science, Safety and Quality Management

Iuliia Motuzka, Kyiv National University of trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor

Department of Commodity Science, Safety and Quality Management

Tetiiana Bozhko, Kyiv National University of trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of Commodity Science, Safety and Quality Management

Olena Krasulya, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Milk and Dairy Products Technology

Mariia Fil, Ivan Franko National University of Lviv Universytetska str., 1, Lviv, Ukraine, 79000

PhD, Associate Professor

Department of Tourism

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Published

2019-11-14

How to Cite

Zamorska, I., Zamorskyi, V., Halahur, Y., Osyka, V., Belinska, S., Motuzka, I., Bozhko, T., Krasulya, O., & Fil, M. (2019). Improvement of the technology of garden strawberry jam in combination with apple puree. Eastern-European Journal of Enterprise Technologies, 6(11 (102), 14–22. https://doi.org/10.15587/1729-4061.2019.183723

Issue

Vol. 6 No. 11 (102) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Iryna Zamorska, Volodymyr Zamorskyi, Yuliya Halahur, Viktor Osyka, Svitlana Belinska, Iuliia Motuzka, Tetiiana Bozhko, Olena Krasulya, Mariia Fil

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