TECHNOLOGICAL ASPECTS OF PRODUCTION OF THE CANDIED FRUITS FROM NON-TRADITIONAL RAW MATERIAL

<p>The article analyses the candied fruit market in Ukraine and describes the main technological operations pertaining<br />to processing of non-traditional candied products – celery and parsnip roots. Darkening of the roots surface caused by<br />the enzyme oxidation is one of the problems arising when processing white roots, which leads to worse marketable condition<br />of the product. To prevent darkening, the developed technology provides for soaking raw material in 1% citric acid solution<br />immediately after peeling. To improve the diffusion and osmotic processes and to soften roots before boiling in sugar syrup,<br />the steam blanching has been applied. The constructed Gantt diagram proves that the developed technology can shorten the<br />candied fruit cooking period. The biochemical indicators of the obtained new products have been studied. It was established<br />that the candied fruit possess the appropriate physical and chemical indicators and original organoleptic properties resulting in<br />a demand by consumers. The results of the taste evaluation of the experimental specimen confirmed a high quality of the products.</p>

Abstract licence: CC BY

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