Research of quality indicators of jelly from rowan powder

The object of the study is the quality indicators of jelly from a concentrate based on Aronia powder rowan powder. The aim of the study is to substantiate the feasibility of using rowan powder for the production of natural food concentrate. A method for obtaining a concentrate and a finished jelly dish based on rowan powder is proposed and their quality indicators are analyzed. The method for producing Aronia powder rowan peas involved preliminary dehydration of the fruit (Aronia melanocarpa) by osmotic dehydration, drying and grinding into a fine structure. Recipes for prototype jelly samples based on rowan powder R1 (83 %), R2 (77 %) were developed and their organoleptic and physicochemical quality indicators were analyzed. The results of the study showed that the jelly concentrate from rowan powders in appearance was a homogeneous granular mixture, which is typical for this type of product. It was found that the concentrate contains 1.45 % fiber. However, the appearance of the finished jelly was rated "moderately good" as the dish was cloudy. The lack of transparency is explained by the high content of minerals in its composition (3∙10–2 %). The dish had a dark purple color, characteristic of rowan, and a sour-sweet taste and smell. Due to osmotic dehydration, no astringency was felt. It had a uniform jelly-like consistency and retained its shape on a horizontal surface. The jelly contained a significant amount of titrated acids (2.3 % in terms of citric acid) and vitamin C (6.8 mg/100 g), which is associated with their high content in chokeberry fruits. The presence of fiber, glucose and fructose in the concentrate has a positive effect on the biological value of the product