Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value

Introduction.The aim of the study is to substantiate the choice of fruit and berry raw materials with high content of biologically active substances and to obtain a composition based on it to increase the confectionery nutritional value. Materials and methods.Both traditional and nontraditional raw materials for marmalade production were studied: apples, plums, cherries, black currants, red currants, blueberries, cranberries, blackberries, sloe, viburnum, figs, gooseberries, goji berry, elderberry, black cherry, physalis.Using standard methods in each raw material determined the content of organic acids and pectic substances, both important and significant for marmalade production and the content of bioflavonoids, ascorbic acid, carotenoids and fiber, necessary to give the finished product health properties. Results and discussion.It is advisable not only to expand the raw material base of the puree, but also to create blended compositions of puree for marmalade in order to increasing the nutritional value of the product, giving it health properties and creating competitive products on the market.According to the established content in the studied cultivated and wild raw materials main biocomponents the following fruits and berries were selected: plum, black cherry and black currant.The content of bioflavonoids, carotenoids and ascorbic acid is one of the highest in the selected berries of currant and black cherry among the studied samples at the same time with a high content of pectin 1.1%, fiber and organic acids.At the same time the plum was chosen as a significant source of pectin and organic acids, which are important for jellification.Using of a chosen fruit and berry puree composition in the amount of 25-30% as part of the finished marmalade allows enriching it with a significant amount of biologically active substances, the content of which in a traditional product is insignificant.Conclusions.The results showed the suitability of fruit and berry raw materials, including non-traditional wild, involving in the manufacturing of health products.