Study of organoleptic and physico-chemical parameters of snacks based on mountain ash (Aronia melnocarpa)

Автор: Vasilieva E.A., Eliseeva E.A., Makarova N.V., Ignatova D.F., Solina Y.I.

Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet

Рубрика: Пищевая биотехнология

Статья в выпуске: 3 (81), 2019 года.

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The objects of study were chokeberry berries, mashed chokeberry berries, snacks sublimated from chokeberry, and snacks sublimated from chokeberry with the addition of 5% pectin. Organoleptic indicators, soluble solids, sugars, titratable acidity, content of vitamin C, dietary fiber, total phenolic content, flavonoids, anthocyanins, anti-radical activity by DPPH method, restoring ability by FRAP method were determined for the studied samples. Determination of the total content of flavonoids, anthocyanins and phenolic substances, as well as the restoring activity of the studied samples as indicators characterizing the antioxidant activity of the compounds, showed the positive effect of grinding as mechanical processing and freeze-drying as heat treatment on the antioxidant properties of chokeberry. As a result of determining the content of dietary fiber, soluble solids, sugars and titratable acidity, antiradical properties in the studied samples, an increase in the values of these indicators by 3-6 times in the process of freeze-drying was revealed, which shows the feasibility of using this type of heat treatment in the production of functional products based on chokeberry...

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Chokeberry, freeze-drying, extraction, antiradical activity, antioxidant activity, dry substances, sugars, titratable acidity, vitamin c, dietary fiber, phenolic substances, flavonoids, anthocyanins, restoring ability

Короткий адрес: https://sciup.org/140246427

IDR: 140246427   |   DOI: 10.20914/2310-1202-2019-3-99-110

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