CHANGES OF PECTIN INAPPLE MASS DEPENDINGON STORAGE TIME
Boca S., Krasnova I., Seglina D., Skrupskis I.
Strony: 90-99
Opublikowano: 1 Jan 2011
Wyświetlenia: 216
Pobrania: 17
Streszczenie: Determination of pectin quantity enables to reduce volume of added binding matters, which provides not only the usage of all natural pectin found in plants, but also reduces content of chemically formed gradients in the product with this reducing its volume in the consumers’ body. Pectin is a traditional agent for jams and jellies. The aim of the research is to compare changes of pectin quantity in fresh, heat-treated and frozen apple products depending on storage time. The apple varieties “Baltais Dzidrais”, “Antonovka”, “Zarja Alatau” harvested in Latvia State Institute of Fruit Growing were used for the experiment. Pectin, pH and soluble dry matter were determined in fresh, heat-treated and frozen apple mass for 3 months period of storage time. The results indicate that pectin quantity in apple mass is changing depending on the apple variety, way of preparation and storage time.
Słowa kluczowe: apple mass, ripening, pectin, freezing, storage
Cytowanie artykułu: Boca S., Krasnova I., Seglina D., Skrupskis I.. CHANGES OF PECTIN INAPPLE MASS DEPENDINGON STORAGE TIME. Journal of International Scientific Publications: Materials, Methods & Technologies 5, 90-99 (2011). https://www.scientific-publications.net/en/article/1003323/
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