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Quality formation of berries and jam of different chokeberry varieties
The article presents the results of research on quality formation of berries and jams of different of chokeberry varieties. It was found that the content of organic acids, protein, fber and carbohydrates in chokeberry of Kutno variety was signifcantly lower compared to Belder variety. The biochemical component in jam differed from that of fresh berries. Thus, fat content was absent. The content of organic acids was 2.2–2.8 times, the protein content – 2.0–3.0, the fber content – 2.3–2.9, the water content – 3.7 times lower than that of fresh berries. However, the carbohydrate content was 6.8–6.9 times higher than that of fresh berries depending on chokeberry variety. The higher content of carbohydrates in jam is due to the fact that sugar was added during its preparation. In fresh chokeberries of Kutno variety, the content of vitamin A, B3, E and C was signifcantly lower compared to Belder variety. Of the studied vitamins in fresh berries, vitamin C content was the highest – 11–14 mg/100 g depending on the variety. Vitamins B1 and B2 content did not change depending on the variety. It should be noted that this indicator was the same in fresh berries and jam. Vitamin A content in chokeberry jam was 2.5–3.2 times, B3 – 1.7–1.8, E – 2.2–2.5, C – 2.8–3.7 times lower depending on the variety. It was found that vitamins C (10–13 %) and E (7–10 %) provide the greatest daily intake of 100 g of fresh berries depending on chokeberry variety. Jam integrated score was lower and amounted to 3–5 and 3–4 %, respectively, depending on the variety. The lowest daily intake is provided by 100 g of fresh berries with vitamin B1 – by 1%. The integrated score for vitamins B2, A and B3 was 2–5 % depending on chokeberry variety. Jam indicator was only 2–3 %. Fresh chokeberry best meet the daily needs of the human body with fosphorus –by 10 % The integrated score for magnesium and iron was 6–9 % depending on the variety. At least this need is met by fresh chokeberries with sodium – by 0.1 %. Integrated score for calcium and potassium was 3–4 %. The greatest daily need of 100 g of jam is satisfed by iron – by 7–8 %. The least – by sodium – by 0.1 %. Integrated score for calcium, potassium, magnesium, and phosphorus was 1–6 % depending on chokeberry variety.
Key words: chokeberry, fresh berries, jam, biochemical component, vitamins, mineral elements, integrated score.
https://orcid.org/0000-0003-4100-9063Reference:
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