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Please use this identifier to cite or link to this item: http://dspace.puet.edu.ua/handle/123456789/6125

Название: The study of main physical-chemical parameters of chaenomeles and products of its processing
Авторы: Хомич, Галина Панасівна
Горобець, Олександра Михайлівна
Левченко, Юлія Вікторівна
Бородай, Анжела Борисівна
Іщенко, Наталія Віталіївна
Ключевые слова: chaenomeles, aromatic substances, biologically active substances, phenol substances, enzymolysis.
Issue Date: 2016
Издатель: «EUREKA: Life Sciences»
Библиографическое описание: (2016), «EUREKA: Life Sciences» Number 3 P 50-56
Серия/номер: Food Science and Technology;
Аннотация: In the article were considered the topical problems, connected with health worsening and human existence. The use of vegetable raw material as a source of biologically active components is prospective in production foodstuff. There were offered the rational methods of processing of chaenomeles for getting juice and puree. There were carried out an analysis of expedience of using chaenomeles and products of its processing for enrichment foodstuff. It was established, that maximal amount of phenol substances is contained in fruit peel and L-ascorbic acid – in flesh. It was determined, that apple acid prevails among organic ones, fructose – among sugars and phenol substances are mainly presented by procyanidins. Using chromotographic analysis in the products of chaenomeles processing were identified 48 names of aromatic compounds, alcohols, acids, ethers and unsaturated carbohydrates prevail among them. There were studied the physical-chemical parameters of fruit sauces and flour products with addition of chaenomeles processing products. The received results prove that the ready foodstuff that contain puree and juice of chaemomeles have the high organoleptic, physical-chemical parameters and also heightened biological value
URI: http://dspace.puet.edu.ua/handle/123456789/6125
ISSN: 2504-5695
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