FROZEN SEMI PREPARED PRODUCTS WITH HIGH DONENESS
Imants Skrupskis, Evija Berzina, Aivars Aboltins, Martins Rucins
Strony: 127-134
Opublikowano: 1 Jan 2009
Wyświetlenia: 183
Streszczenie: Widening the assortiment of frozen fruit and berries eaten is one of the ways to improve the diet. The purpose of the investigation is to state which fruits and berries can be preserved by freezing. The quality of production is of great importance in the application of new technologies in catering enterprises. Food quality and safety issues depend on the quality of raw foodstuffs and half-finished products. Desserts prepared from fruit and berries were investigated. The amount of vitamin C was used as an index of quality during freezing and storage.The nutritive value of biologically active substances is retained while the organoleptic indices worsen very little. The objective characterization of the physical properties of products allowed one to evaluate quality and to incorporate this information into the technological regimes of the treatment.
Słowa kluczowe: berries, freezing, storage, vitamin c, dessert, semi prepared products
Cytowanie artykułu: Imants Skrupskis, Evija Berzina, Aivars Aboltins, Martins Rucins. FROZEN SEMI PREPARED PRODUCTS WITH HIGH DONENESS. Journal of International Scientific Publications: Materials, Methods & Technologies 3, 127-134 (2009). https://www.scientific-publications.net/en/article/1003469/
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