Organoleptic, Physicochemical and Antioxidant Properties of Blueberrybased Snacks (Vaccrnium myrtillus)
For blueberries (Vaccrnium myrtillus), blueberry puree, freeze-dried snacks based on blueberry puree and freeze-dried snacks based on blueberry puree with pectin added, organoleptic parameters, soluble solids content, sugar content, titratable acidity, vitamin C content, dietary fiber, total content of phenols, flavonoids, anthocyanins, anti-radical activity according to the DPPH method, restoring strength according to the FRAP method. Organoleptic evaluation of a new type of freeze-dried snacks based on blueberry puree showed that both samples of freeze-dried snacks have attractive properties for consumers, which can contribute to their implementation as an innovative functional product. An important aspect for attracting consumers is the complete naturalness of the product and its health benefits, as a psychological factor highly appreciated by the expert commission. An increased content of soluble solids, sugars, titratable acidity, vitamin C and dietary fiber was found in freeze-dried snacks based on blueberry puree and freeze-dried snacks based on blueberry puree with pectin added compared to blueberries and blueberry puree. An increase in antioxidant properties (total content of phenols, flavonoids, anthocyanins), anti-radical activity, and regenerative ability of samples in a row of blueberry berries - blueberry puree - sublimated snacks based on blueberry puree - sublimated snacks based on blueberry puree with pectin was proved. It was found that the addition of pectin to sublimated snacks based on blueberry puree helps to reduce crumbling and a slight increase in dietary fiber content.