Abstract:
Currently, a major trend in the food industry presents the production of food with
sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an
increased content of biologically active compounds, in particular, compounds from the family of
polyphenols. The validity of the quality of jam with low sucrose content depends on the oxidoreductive
state of antioxidants. The study of stability duration of active antioxidants in those jams
composition was examined using Weibull distribution. It has been shown that changing the oxidoreductive
state of jam takes place involving chemical compounds of flavonoids class. The
stability duration of flavonoids and validity of jam quality is 90 – 160 days depending on the
content of antioxidants in fruits.