Qualitative Characteristics Research of New Fruit Sauces


Irina Yu. Sergeeva, Olga V. Golub, Maria V. Sevostyanova, Valentina E. Kalegova


The article presents the study results of the thickeners influence on the quality (organoleptic) characteristics of sauces made from locally grown raw material such as black currant berries and plum fruits. The researchers used standard methods of testing and data processing and developed the following recipe composition of fruit sauces based on preliminary tests: flavoring ingredients like berries / black currant fruits / plums of local origin, sugar, citric acid and ground red pepper; refined deodorized sunflower oil of the highest grade for the better polyphenol compounds extraction; xanthan and gellan gum (E415 and E418) as thickeners; and food (bamboo and citrus) fibers. To produce fruit sauces with the best quality characteristics, authors recommended to use fruit raw materials in the puree form obtained by the classical method. All materials met the requirements of the current regulatory documentation. The technology of fruit sauces includes the following stages: preparatory – part-time processing of raw materials; the main – mixing fruit puree with other recipe components, bringing the mass to a boil and boiling to a dry matter content of at least 21.0 %; the final – packaging / decorating; brokerage; storage. Xanthan gum of 0.5 and 0.7 % is the best thickener for sauces made from black currant berries and locally grown plum fruits. It is not practical to use gellan gum, bamboo and citrus fibers in the development of new products, because they do not let to get sauces with the desired texture characteristics. The researchers determined organoleptic, physical and chemical quality indicators of new fruit sauces using xanthan gum as a thickener. Sauces made from black currant berries and plum fruits are to update the range of local producers of fruit and vegetable products.


fruit sauces; black currant; plum; thickeners; qualitative characteristic

For citation: Irina Yu. Sergeeva, Olga V. Golub, Maria V. Sevostyanova, Valentina E. Kalegova. Qualitative Characteristics Research of New Fruit Sauces. Индустрия питания|Food Industry. 2020. Т. 5, No. 2. Pp. 5–12. DOI: 10.29141/2500-1922-2020-5-2-1