Application of Red Currant Berries as a Basis of Food Ice
The thesis reveals possibilities of using the products of processed red currant berries (Ribes rubrum) in the sweet food ice production. The study object was experimental samples of ice using direct-pressed juice and puree from this type of berries. During the research a man used standard methods of testing and processing obtained results. The best samples are those with a juice and puree content of 13.5-14.5 %. A sample in which red currant is in the form of puree has the highest antioxidant activity. Also, the indicator of total antioxidant activity correlates with the mass fraction of catechins. The researchers stored sweet food ice packed in a polypropylene film weighing 50 g at a temperature of -20 ± ± 2 °C for 7 months. After this, the organoleptic quality indicators of sweet food ice with red currant berry processing products remain at a fairly high level, the amount of organic acids increases (by an average of 5.8 %), the content of vitamin C and catechins decreases by 56.9 and 5.8 %, respectively. At the end of the studied storage period, a man can consider sweet food ice with red currant berry processing products as a source of catechins and vitamin C necessary for the human body (15.9 and 5.5 % of the recommended daily intake, respectively), which served as the basis for setting the shelf life of sweet food ice with red currant berry processing products equal to 6 months. Regardless of the sweet food products of red currant berry processing used in the ice production, the microbiological indicators remain within the regulated values. Based on the conducted studies, the authors revealed the regulated organoleptic, physical and chemical quality indicators of sweet food ice with red currant berry processing products.