Open AccessStudy of technological properties of apples for jam production
Author(s) -
A A Ryadinskaya,
N B Ordina,
I A Koschaev,
K V Mezinova,
S A Chuev,
D A Zakharova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/723/3/032059
Subject(s) - pectin , sugar , berry , food science , raw material , chemistry , dry matter , horticulture , mathematics , botany , biology , organic chemistry
The work is devoted to the study of the fruits of winter and autumn apple trees grown on the territory of the Belgorod region. The results of research of technological indicators of apple quality are presented. According to the results of the tests carried out, it was found that the fruits of the Zhigulevskoe variety turned out to be the best in terms of a set of indicators: the dry matter content was 15.4%, sugars - 12.3%; organic acids - 1%, sugar-acid index - 12.3 units; concentration of vitamin C - 13.9 mg / 100 g; R - active substances - 110 mg / 100 g; the total amount of pectin substances - 6.4%, including 1.1% - water-soluble pectin. The efficiency of the technology for the production of apple jam with the addition of strawberries from fruit and berry raw materials obtained in the conditions of the Belgorod region has been substantiated.