Kuzmenko I. Consumer properties formation of natural canned made with vegetable, fruit and berry raw materials

This scientific work is devoted to substantiation of a method for producing biologically valuable natural multi component canned food with combining vegetable and fruit-berry raw materials with a high content of organic acids, which are able to provide canned pH below 3,8. Low active acidity allows for gentle thermal processing of the product, it contributes to a better preservation of the natural properties of raw materials and guarantees the microbiological safety of canned foods for a long shelf life. The process to get low-calorie natural preserves with improved consumer properties for all groups of consumers, performed through the system of raw material selection criteria, rules of its preparation, combination, optimization of an ingredient composition and advanced production technology. The criteria of eligibility raw materials for the production of biologically valuable vegetable-fruit canned food. Our studies show that a combination of scientifically substantiated proportions of vegetable and fruit and berry preserves raw material allows a high organoleptic properties and balanced chemical composition. Based on the data obtained revealed that the authors proposed method of blanching raw water at a temperature of 95-100 ° C, which contains sodium chloride (0,2 %) and ascorbic acid (0,3...0,5%) positively influences the color, texture and taste properties of the finished product. According to the research found that ving technology, reducing the mass fraction of sugar in the liquid part of canned food (20% cans and 30% for pumpkin cans to 40% more in the liquid part of canned classical mode of production) contribute to better preserve consistency of pieces, vitamins of feedstock, anthocyanins and other coloring pigments, in consequence of which provide color stability and canned ingredients during storage period. The results, that confirm an oxidant action of fruit and berry polyphenols on the oxidation of vitamin C and beta-carotene in pumpkin-quince and squash-plum cans are presented in the work. A natural preservation ability of natural organic acids that contain raw materials is confirmed as well as in the work. The effect of white sugar and fructose at various concentrations on the stability of particular fractions of polyphenolic compounds in canned food. The consistent patterns of changes in consumer properties of natural preserves organoleptic, physical-chemical, microbiological, structural and mechanical properties over long-term storage are research order to establish the warranty shelf life of canned food to consume. A social effect and calculated economic efficiency of production and sale of natural cans are determined.