Nutritional value and safety of homogenized quick-frozen mixtures prepared from Dagestan grown fruits and berries
2008
Gusejnova, B.M., Dagestan State Technical Univ. (Russian Federation) | Daudova, T.I.
Six variants of homogenized 3-component food mixes consisted of grapes, apricot, strawberry, currant, alycha, cornelian cherry, raspberry. The mix compositions were selected so as to have attractive appearance and harmonic taste. Also the principle of mutual augmentability of the maim components according to the nutritional value was observed. The content of vitamin C and microelements, as well as phenol compounds was determined just after preparing the mix, after its quick freezing at t 30 degrees C and after storing at t 18 degree C for 3 and 9 months. As is found, the proposed freezing technology does not reduce the nutritional value, and the preservation of Vitamin C, minerals and phenol compounds after long storage is 70-90%. After freezing, the mixes retained an attractive appearance. After defrosting, in the mixes stored for 9 months at t 20 degrees C followed by storage at t 5 degree C, there were detected microorganisms in quantities not exceeding allowable norms. Pathogenic microorganisms were absent. At normal consumption level of a finished product the daily maintenance of nutrients contained in it can be satisfied by 30-50%
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