Determination of quality indicators of sugar fortified with a by-product of elderberry processing

Abstract

Beet crystalline and pressed sugar consists of 99,61–99,7% sucrose, which is a source of energy for the body. However, this product does not contain other vital nutrients. The object of the study was the method of non-waste processing of elderberry fruits. The wild-growing fruits of the black elder Sambucus nigra L were used as the subject of the study. The pre-peeled elder fruits were frozen at a temperature of -18 ± 2 °C, and after defrosting they were subjected to osmotic dehydration. For this, a 70% sugar solution with a temperature of 50±5°C was used (hydromodule 1). The duration of osmosis was 1 hour. The derivative product formed as a result of osmotic dehydration of elderberries (elderberry syrup) was used to enrich granulated sugar in an amount of 10% by weight of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer. Anthocyanin dyes contained in the elderberries gave the sugar a bright pink color. The resulting product had a characteristic smell and taste of elderberry. The composition of sugar was studied by high performance liquid chromatography. It has been established that sugar enriched with an elderberry product contains 0,03±0,02 mg/100 g of vitamin C and 0,28±0,02% flavonoids. This gives it certain antioxidant properties. The polarimetric method in the product, in addition to sucrose, revealed glucose (0,20±0,02) and fructose (0,27±0,02). Analysis of the amino acid spectrum of enriched sugar showed the presence of 18 amino acids (total amount of 5,547 mg/100 g), including all essential ones. The most found in enriched sugar, mg/100g: tyrosine (0,93), alanine (0,79), phenylalanine (0,752) and leucine (0,749). The results obtained indicate an increase in the biological value and additional functional properties of fortified sugar.