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

Abstract

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