PEAR FRUIT TECHNOLOGICAL EVALUATION AS A RAW MATERIAL TO PRODUCE SNACK PRODUCTS

The purpose of the study is the technological assessment of pear varieties cultivated in the Non-Chernozem zone of the Russian Federation as a raw material for the production of snack products using various dehydration methods. Objectives: to analyze the organoleptic and biochemical parameters of pear fruits of various varieties that are promising for use as a raw material for the production of snack products; to carry out laboratory production of snacks using various methods of dehydration of raw materials (convective, vacuum, freeze-drying); to identify patterns of changes in the chemical composition of the finished product when using various methods of dehydration of raw materials; to establish the influence of varietal characteristics of raw materials and the method of dehydration on the organoleptic characteristics of finished products. The objects of study are pear varieties Moskvichka, Belorusskaya pozdnyaya and Fevral'skij suvenir. According to the organoleptic characteristics of raw materials, pear fruits of the Moskvichka variety were distinguished, the score of which was 9.50 points on a 10-point scale. The highest content of solids was observed in pear fruits of the Fevral'skij suvenir variety – 17.7 %, but pear fruits of the Moskvichka variety were characterized by the highest content of sugars – 6.28 and organic acids – 3.26 %, respectively. During convective drying, darkening of the finished product was observed, which manifested itself in all the studied varieties. To a lesser extent, darkening due to the oxidation of polyphenolic compounds was observed during vacuum drying; it was most pronounced in pear fruits of the Fevral'skij suvenir variety. Freeze drying contributed to the preservation of the color of the raw material. The highest organoleptic evaluation was received by samples made from pear fruits of the Moskvichka variety.The highest score (9.28) was obtained by the sample produced using freeze drying. In the process of dehydration, the concentration of solids, sugars, nitrates and organic acids was noted, which was accompanied by an increase in their mass fraction compared to the initial fresh raw material. The highest degree of dehydration (dry matter content 91.1–94.2 %) was observed when using freeze drying. To obtain high-quality snack products, pear fruits of the Moskvichka variety should be used, using freeze-drying technology.