ASSESSMENT OF THE QUALITY OF PROCESSING DERIVATIVES OF MULBERRY FRUITS
Abstract
Mulberry contains components with high added value such as anthocyanins, phenols, flavonoids and other biologically active compounds that can be used as functional ingredients. However, it is important to ensure such a method of its processing that will preserve the biological value of the processing derivatives and products made on their basis. The purpose of the study is to evaluate the quality of mulberry processing derivatives obtained during osmotic dehydration of fruits, with the aim of their further use in the production of beverages. The fruits of wild Morus nigra were washed and mixed with a 70% sucrose solution (hydromodule 1), preheated to 65±5°C. For 1 hour, osmotic dehydration of fruits was carried out in a laboratory setup for osmotic dehydration at a temperature of 50±5 °C. Next, the osmotic solution was separated from the partially dehydrated fruits and analyzed. The organoleptic, physicochemical and antioxidant indicators of the solution were determined according to generally accepted standard methods. According to organoleptic parameters, the solution resembled the raw material. The organoleptic, physicochemical and antioxidant indicators of the solution were determined according to generally accepted standard methods. According to organoleptic parameters, the solution resembled the raw material. The rich dark purple color testified to the active transition of coloring substances, in particular anthocyanins and flavonoids. The study showed that 42,60 ± 0,25mg/100g of anthocyanins pass into the osmotic solution. As a result of osmotic dehydration, the mass fraction of dry substances in the osmotic solution decreases by 13,2%, and the mass fraction of sucrose – by 18,5%. The osmotic solution had moderate active acidity pH=5.9, at which the color of dyes remains stable. The proposed method of processing and application of mulberry derivative products will allow wine producers to improve its antioxidant potential, which is very important for potential consumers.
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