Development of a recipe for fruit and berry dessert in the conditions of development of the agroindustrial complex of the Volgograd region

This article is devoted to the creation of jam technology with increased nutritional value and a balanced composition of biologically active substances. Thanks to the special chemical composition used when mixing the components, an increase in nutritional value and a balance of biologically active substances in the target product is achieved, which prevents a shortage of nutrients in the food of residents of the Volgograd region.

Introduction. One of the current directions of the food industry in the field of healthy nutrition of the population is the creation of safe and high-quality food products that, in addition to meeting the needs of the human body in nutrients and energy, will contribute to the prevention of various diseases and the expansion of the assortment of jam. Since the Russian jam market is still too small, but the traditions of consumption of this delicacy have been known for a long time, it is assumed that in the coming years the picture will change, and the share of products from Russian manufacturers will grow. Therefore, this article is
devoted to the creation of jam technology with increased nutritional value, high organoleptic parameters and a balanced composition of biologically active substances to prevent nutrient deficiencies in food products of residents of the Volgograd region.

Object. The object of research was a jam consisting of black nightshade of the Sunberry variety and pear fruits of the Duchess variety with pine nut kernels. The scientific novelty of the proposed jam technology is the simultaneous use of berries from black nightshade, pear fruit pulp and pine nuts in the recipe.

Materials and methods. Studies and observations were conducted according to generally accepted methods.

Results and conclusions. The research results presented in the article indicate the specificity of the chemical composition of the components used for mixing, which makes it possible to increase the nutritional value of the final product. The antioxidant activity of the studied jam was also noted. It has been established that water extracts have a high antioxidant activity, which contain a significant amount of phenolic compounds, in particular flavonoids and phenolic carboxylic acids, organic acids. It is known that phenolic compounds exhibit anti-inflammatory, antiviral, anticarcinogenic and other properties. The pronounced therapeutic effect, high physiological activity of plant polyphenols determines their value in food. At the beginning of the process of making jam from black nightshade berries, pear fruits and pine nuts, vegetable components (berries, fruits and nuts) were prepared: sorting, cleaning by mechanized means in a carborundum machine, rinsing, grinding. We used black nightshade berries 500 g, crushed to 2.0-5.0 mm pear fruit pulp 500 g, granulated sugar 700 g, pine nut kernel crushed to 2.0-3.0 mm 300 g. Cooking of vegetable components was carried out for 30 minutes with constant stirring at a temperature of 160-180⁰ C. The process of jam cooking consists in the exchange and equalization of the concentration of substances of juice and syrup without disturbing the structure of vegetable raw materials. Studies on the chemical composition of the black nightshade berries of the Sunberry variety, pear fruits of the Duchess variety and pine nuts have shown that they contain a sufficient amount of substances with physiological value, and excellent organoleptic indicators and high nutritional value allow using this raw material as a dessert, dietary product. The specific chemical composition of the components used for mixing makes it possible to achieve an increase in nutritional value, improve organoleptic indicators and balance the composition of the target product by biologically active substances to prevent nutrient deficiencies in the food of residents of the Volgograd region.

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