Abstract
Due to the growing demand for functional nutrition, raspberries are of considerable interest, as they are sources of nutrients and various biologically active compounds which has high antioxidant activity. Yet, fresh berries are seasonal and perishable due to the high water content, which affects their constant availability. One of the oldest methods drying is used to remove water and ensure the stability of food during storage. Currently, one of the most advanced processing method used to expand the shelf life of berries, preserve vitamins and desired organoleptic properties is freeze-drying. The purpose of this work was to determine the organoleptic parameters and vitamin C content in freeze-dried raspberries, with respect to drying parameters. It was found that during freeze-drying of raspberries, the best organoleptic indicators and maximum preservation of vitamin C are observed at a shelf temperature of 35 0C and a duration of 18 hours. An increase in the parameters of the drying process (time and temperature) leads to a deterioration of organoleptic parameters and a decrease in vitamin C in freeze-dried berries.