Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods

Abstract

Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree produced using a mechano-acoustic homogenizer and to define its shelf life. The study featured several samples of puree made of fresh or dried rose hips. The experiment involved two types of processing methods: traditional and mechano-acoustic. The analysis was based on standard methods. The mechano-acoustic homogenizer made it possible to combine several technological operations: grinding, homogenization, deodorization, and disinfection. The processing conditions were as follows: exposure intensity – 100–500 W/kg, time – 15–30 min, temperature – 50–65°C, disinfection time – 20–60 s, disinfection temperature – 95–97°C. Both fresh and dried rose hips puree samples produced with the help of a mechano-acoustic homogenizer had the best sensory properties, which exceeded those of the control samples by 9% for appearance, 15% for color, 21% for smell, and 30% for texture and taste. The test samples were by 10% richer in sugars, proteins, free organic acids, and minerals. They contained more biologically active substances: dietary fiber and β-carotene – by an average of 10%, phenolic substances – 20%, ascorbic acid – 40%. According to the sensory, physical, chemical, and microbiological indicators, the shelf life of rose hip puree produced using mechano-acoustic equipment was 24 months in glass packaging. The mechano-acoustic homogenizer method optimized the technological operation, and the finished product had more nutrients and better quality indicators than those of puree obtained by traditional technologies. The rose hip puree retained its quality characteristics for 24 months at ≤ 25°C and humidity ≤ 75% in glass jars in a dark place.