Sour cherry juice nutritional profile
Copyright© GEOTAR-Media Publishing Group..
Berries of a honeysuckle are valuable raw materials which contain biologically active substances and can be used for production of foodstuff. A research objective was the development of sorbet with the use of honeysuckle berries in fresh and frozen state. It has been established that for product stabilization it was necessary to add an agar (1.6% to the mass of mix) and starch syrup (55 g per 1 kg of mass of mix). On the basis of results of the conducted researches the compounding has been proved and the technology of the frozen dessert (sorbet) from fresh and frozen honeysuckle berries has been developed. The content of vitamin C and flavonoids has been investigated. The content of vitamin C in sorbet from fresh berries was 62.5 mg/100 g, and from frozen ones - 52 mg/100 g. Content of flavonoids in a dessert received 850 mg per 100 g that allowed to recommend a product for the mass consumer and also people who have excluded milk and dairy products from the ration. Microbiological indicators of the developed sorbet didn't exceed threshold value both after preparation, and throughout the entire period of storage (72 h).
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2018 |
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| Erschienen: |
2018 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:87 |
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| Enthalten in: |
Voprosy pitaniia - 87(2018), 3 vom: 28., Seite 72-78 |
| Sprache: |
Russisch |
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| Beteiligte Personen: |
Schetinin, M P [VerfasserIn] |
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| Links: |
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| Themen: |
Agar |
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| Anmerkungen: |
Date Completed 18.04.2019 Date Revised 18.04.2019 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.24411/0042-8833-2018-10034 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM292220367 |
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| 520 | |a Berries of a honeysuckle are valuable raw materials which contain biologically active substances and can be used for production of foodstuff. A research objective was the development of sorbet with the use of honeysuckle berries in fresh and frozen state. It has been established that for product stabilization it was necessary to add an agar (1.6% to the mass of mix) and starch syrup (55 g per 1 kg of mass of mix). On the basis of results of the conducted researches the compounding has been proved and the technology of the frozen dessert (sorbet) from fresh and frozen honeysuckle berries has been developed. The content of vitamin C and flavonoids has been investigated. The content of vitamin C in sorbet from fresh berries was 62.5 mg/100 g, and from frozen ones - 52 mg/100 g. Content of flavonoids in a dessert received 850 mg per 100 g that allowed to recommend a product for the mass consumer and also people who have excluded milk and dairy products from the ration. Microbiological indicators of the developed sorbet didn't exceed threshold value both after preparation, and throughout the entire period of storage (72 h) | ||
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