STUDY OF THE QUALITY INDICATORS OF THE OSMOTIC SOLUTION OBTAINED AFTER DEHYDRATION OF APRICOT FRUITS.

This study is designed to determine the feasibility of using osmotic solutions formed after dehydration of apricot fruits for sugar fortification. The purpose of the study is to analyze the quality indicators of osmotic solutions obtained as a result of osmotic dehydration of apricot fruits and to develop a rational direction for their further use. The subject of the study was apricot fruits (Prunus armeniaca) of the Aurora variety and enriched sugar. It is proposed to enrich sugar with a derivative product formed during the production of candied fruits using the method of osmotic dehydration and drying from apricot fruits. The results of the study showed that, according to organoleptic indicators, the osmotic solution formed after the production of candied apricot fruits corresponded to the raw material. The mass fraction of dry substances in the osmotic solution is reduced by 25.24 %, and sucrose by 20.3 % due to dilution with cell juice of apricot fruits. The osmotic solution had a fairly high color, probably due to saturation with carotenoids, the concentration of which is 15.87 mg/100 ml. Due to the addition of osmotic solutions, the color of sugar increases by 87.3 units. ICUMSA, however, the sugar solution is transparent, without insoluble sediment, mechanical and other impurities. In addition, sugar is enriched with carotenoids, the mass concentration of which is 1.13 mg/100 g. The analysis showed that the addition of osmotic solutions to sugar does not entail a deterioration in their microbiological composition. A model has been developed for the rational processing of apricot fruits and the use of waste osmotic solutions, which can become the basis for sugar enrichment technology. [ABSTRACT FROM AUTHOR]