STUDY OF ORGANOLEPTIC CHARACTERISTICS AND MINERAL COMPOSITION OF «CONFITURE» FRUIT DESSERT

At present, the development and production of fruit and berry-based desserts enriched with plantderived nutrients and natural antioxidants is one of the most pressing and promising directions in the food industry. However, in the current context of the Republic of Kazakhstan, this area has not received sufficient attention, mainly due to the lack of innovative technologies in the production sector.

The aim of this study is to develop a formulation and an efficient production technology for a functional fruit and berry confiture based on plant ingredients. During the experimental phase, five different combinations of fruits, vegetables, and berries in various ratios were studied for the preparation of a dessert in the form of confiture. These variants differed in their composition and proportions of plant-based raw materials.

The resulting samples were evaluated for their organoleptic properties and mineral composition. According to the results, the developed fruit and berry "confiture" desserts demonstrated high quality in terms of taste characteristics and mineral content. In particular, samples № 1, № 2, № 4, and № 5 showed superior flavor qualities and were rich in essential minerals such as potassium, magnesium, calcium, and phosphorus.

Compared to sample № 3 (which received a score of 3.25), the other samples received higher organoleptic scores (ranging from 4.75 to 5.0) and showed a significantly greater content of physiologically important minerals. This confirms their potential for expanding the range of functional food products.

The scientific novelty of the study lies in the inclusion of melon juice in the product formulation, which allowed for a reduction in sugar content while simultaneously enhancing the functional properties of the dessert. The developed technological approach ensures the preservation of natural bioactive compounds, promotes the efficient use of domestic plant-based raw materials, and enables the expansion of the functional food product range.

1. Kekchebaev E., ZHakupova G. Marketingovye issledovaniya sel'skogo hozyajstva Kazahstana Analiz investicionnoj privlekatel'nosti rynka. https://marketingcenter.kz/20/rynok-selskoe-khoziaistvo-kazakhstan.html (data obrashcheniya 16.06.2021

2. Tekhnologiya prigotovleniya fruktovogo varen'ya // Universum: tekhnicheskie nauki : elektron. nauchn. zhurn. Ergashev B.A. i dr. 2023. 3(108). URL: https://7universum.com/ru/tech/archive/item/15175

3. Gasparyana SH.V, Korolev A.E. Razrabotka elementov tekhnologii izgotovleniya konfityura iz tykvy i citrusovyh plodov s ispol'zovaniem pishchevkusovyh dobavok/ Vestnik APK Verhnevolzh'ya 2015g. №4, S84-97.

4. AndreiiZahorulko*, Aleksey Zagorulko, Bogdan Liashenko, and Irina GordienkoImprovement of the method for producing confituresBIO Web of Conferences 40, 02008 (2021) ILS 2021

5. Semenova, A. A. Razrabotka tekhnologii fruktovo-yagodnogo konfityura s ispol'zovaniem natural'nyh zagustitelej // Pishchevaya promyshlennost'. – 2020. – №4. – S. 34–38.

6. Balabekov O. S., Hanzharov N. S., Volnenko A. A., Abdizhapparova B. T., Ospanov B. O., Golubev V. G. O poluchenii dynno-fruktovogo i arbuznogo koncentratov. Vestnik Nacional'noj akademii nauk Respubliki Kazahstan Volume 5, Number 363 (2016), 122 – 131

7. Ramírez, M. et al. Quality evaluation of low-sugar fruit preserves formulated with natural sweeteners // Journal of Food Processing and Preservation. – 2022. – Vol. 46(5).

8. QR Ulttyq standarttary (QR ST): "Zhemіs zhane zhidek onіmderі. ZHalpy tekhnikalyq talaptar", QR ST 1643-2019.

9. GOST 34447- 2018. Konfityury. Obshchie tekhnicheskie usloviya.

10. Petrov N. YU., Taranova E. S., Karpacheva E. A., Salamatova A. K., Zvolinskij V. P., Osobennosti pererabotki bahchevyh kul'tur v dieticheskie produkty pitaniya. Ovoshchevodstvo i teplichnoe hozyajstvo. 2017;8

11. Vicente, A. R., Manganaris, G. A., Sozzi, G. O., & Crisosto, C. H. (2014). Nutritional Quality of Fruits and Vegetables. In Postharvest Handling (2nd ed.). Academic Press.