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The article analyses the candied fruit market in Ukraine and describes the main technological operations pertaining to processing of non-traditional candied products – celery and parsnip roots. Darkening of the roots surface caused by the enzyme oxidation is one of the problems arising when processing white roots, which leads to worse marketable condition of the product. To prevent darkening, the developed technology provides for soaking raw material in 1% citric acid solution immediately after peeling. To improve the diffusion and osmotic processes and to soften roots before boiling in sugar syrup, the steam blanching has been applied. The constructed Gantt diagram proves that the developed technology can shorten the candied fruit cooking period. The biochemical indicators of the obtained new products have been studied. It was established that the candied fruit possess the appropriate physical and chemical indicators and original organoleptic properties resulting in a demand by consumers. The results of the taste evaluation of the experimental specimen confirmed a high quality of the products.

TECHNOLOGICAL ASPECTS OF PRODUCTION OF THE CANDIED FRUITS FROM NON-TRADITIONAL RAW MATERIAL