[Effective methods of stabilizing the food and biological value of frozen fruit and vegetable products]
2002
Orlova, N. | Belinska, S.
The aim of the study was developing effective methods to stabilize the initial properties of juicy vegetable raw material by means of freezing new low-waste technologies to extending assortments of dessert fruit ofhigh food and flavour and biological value. The present study is carried out in three lines: stabilizing the initial chemical composition of the fruits and vegetables; improving food and biological value of the dessert fruits due to preliminary osmotic dehydration; improving consumers' properties of the frozen vegetables due to the use of combined methods of pretreatment of the raw material. According to the first line of research, effect of pretreatment of strawberries by extracts of oak bark, St. John's wort, birch, green tea on changes in the quality of the fruits was investigated while they are frozen and stored. The second line, investigating the effect of partial osmotic dehydration on the quality of the frozen fruit according to the complex of organoleptic and physicochemical indices, witnessed on the advisability of using a solution containing 70 % for the osmotic dehydration and adding 2 % of ascorbic acid. According to the third line, combined methods of pretreatment are proposed
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