Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree
Автор: Kondratenko V.V., Patsuk L.K., Kondratenko T.Y., Fedosenko T.V., Nariniyants T.V.
Рубрика: Пищевая биотехнология
Статья в выпуске: 3 (81), 2019 года.
Inclusion of minor components in the formulation of homogeneous food systems should inevitably result in some shift of redox equilibrium under conditions of interaction as "all with all." Chemical nature of components combined with properties of elements of medium chemical composition should determine direction and expression of such displacement. But due to the multicomponence of the medium itself and the small initial expression of redox properties for the added components, predicting the resulting properties of the formed food system becomes difficult. The aim of the work was to study the regularities of the influence of neutral minor components on the change of redox properties of homogeneous canned products from vegetable raw materials. Puree-shaped single-component natural canning products (puree) from fruit (apples, plum) and vegetable (pumpkin, carrots) raw materials are taken as research objects. Table salt (NaCl), sucrose and apple pectin were used as minor components...
Reducing power index, canned products, fruit puree, vegetable puree, salt, sucrose, pectin
Короткий адрес: https://readera.org/140246381
IDR: 140246381 | DOI: 10.20914/2310-1202-2019-3-137-144