Vakshul Z. Development of a method for determining vitamin C for the examination of the quality of jelly products

The dissertation is devoted to the development of method for determining the content of vitamin C in jelly products to improve the commodity examination of the quality of apple jelly enriched with vitamin C. Marketing research substantiates the feasibility of forming a range of fortified jelly confectionery by creating jelly with vitamin C using natural juices. A set of studies has shown that the determination of the quantitative content of vitamin C is influenced by the presence of structurants. The use the galvanostatic coulometry method for determining the content vitamin C in jelly products has been substantiated. Based on experimental studies, sequence of operations in the sample preparation procedure for measuring ascorbic acid, which is basis for quantitative determination vitamin C against the background of other components food matrix, has been determined and described. The procedure for validation of the developed method has been validated for parameters such as the range of action with the limits of determination, accuracy and reproducibility, the limit of detection and the limit of quantification. The error of method for determining the quantitative content of vitamin C in jelly products has been established. The level of specified quality indicators for the commodity assessment apple jelly has been established. Based on the results of economic calculations, it was concluded that it is advisable to introduce methods for determining vitamin C in jelly products at food industry enterprises. Two patents of Ukraine for a useful model were received. The research results were introduced into production and educational process.