Inclusion of minor components in the formulation of homogeneous food systems should inevitably result in some shift of redox equilibrium under conditions of interaction as "all with all." Chemical nature of components combined with properties of elements of medium chemical composition should determine direction and expression of such displacement. But due to the multicomponence of the medium itself and the small initial expression of redox properties for the added components, predicting the resulting properties of the formed food system becomes difficult. The aim of the work was to study the regularities of the influence of neutral minor components on the change of redox properties of homogeneous canned products from vegetable raw materials. Puree-shaped single-component natural canning products (puree) from fruit (apples, plum) and vegetable (pumpkin, carrots) raw materials are taken as research objects. Table salt (NaCl), sucrose and apple pectin were used as minor components. In the obtained canned product, active acidity (pH) and redox potential (Eh) were determined, and the reducing power index (RH) value was calculated. The studies showed that there was no statistically significant effect of NaCl on the redox properties of the food systems studied. There was a statistically significant effect of sucrose on the reducing power index of homogeneous canned puree from plums (in the range up to 18%) and carrots (in the range up to 10%). It has been found that inclusion of pectin in the composition of fruit and vegetable puree does not have a statistically significant effect on the reducing capacity of the product, except for stone fruit puree, for which there was statistically significant single step increase of RH within a weight fraction value of the minor component as 0.61-0.62%. In order to determine the mechanism of such a response, it is necessary to carry out an additional set of targeted studies.
Presents the results of investigation for influence of citric and ascorbic acids added to puree from apple, plum, carrot and pumpkin on the reducing capacity index. The concentration of the minor component was varied from 0 to 0.8% for citric acid and from 0 to 120 mg in 100 g for ascorbic acid. Active acidity (pH) and the redox potential (Eh) were determined in the finished products. The reducing capacity index (RH) was calculated by the original method. The presence of a statistically significant effect for the mass fraction of citric acid added to vegetables puree on the reducing capacity index was established. However, the effects for the carrot and pumpkin puree were the opposite. Positive effect was observed for pumpkin puree only, where the target dynamic was occurred until the mass fraction of the minor components in the product become up to 0.1%. The expediency of ascorbic acid addition to pumpkin and fruit puree for positive correction of the reducing capacity index with concentration up to 70-80 mg per 100 g of product was obtained. Further increase in concentration showed a tendency to transfer plateau area in relationship "concentration - RH». For the same reason the maximum effective from the viewpoint of influence on reducing properties of carrot puree mass fraction of ascorbic acid was 15-20 mg per 100 g product.
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