Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Petya IVANOVA, Elena GRANCHAROVA, Blagoj ELENOV, Velichka YANAKIEVA
This study examines the possibility of developing products from white strawberries, considering their short harvesting and storage period. Two product assortments - white strawberry jam and white strawberry with quince (Chaenomeles) jam - were developed and analysed at the Institute of Food Preservation and Quality in Plovdiv. The fruits were cultivated and provided by the experimental field in Chelopechene, part of the Institute of Soil Science, Agrotechnologies, and Plant Protection "Nikola Poushkarov" in Sofia. The jam production technology was modified based on the component composition of the product containing white strawberries and quince. The obtained products were analysed at the Laboratory of the Institute of Food Preservation and Quality in Plovdiv and the Department of Microbiology at the University of Food Technologies in Plovdiv. The analysis included physicochemical, biochemical, and microbiological indicators in compliance with current food safety and quality legislation. The final products are intended for mass consumers and as potential components in the confectionery and bakery industries.
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