Osmotic dehydration of apple in sucrose and sugar beet molasses: change of nutritive properties of final product | Osmotsko susenje jabuke u rastvorima saharoze i melase secerne repe: promena nutritivnih karakteristika finalnog proizvoda
2008
Koprivica, G., Tehnoloski fakultet, Novi Sad (Serbia) | Misljenovic, N., Tehnoloski fakultet, Novi Sad (Serbia) | Levic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Petkova, M., Institute of Animal Science, Kostinbrod (Bulgaria) | Pribis, V., Tehnoloski fakultet, Novi Sad (Serbia)
Different hypertonic solutions were tested in order to confirm their effects on the nutritive quality of final product after osmotic dehydration. Content of carbohydrates and mineral matters in apple was investigated, before and after osmotic treatment, in sucrose and sugar beet molasses solutions. Based on gain results it was concluded that used hypertonic solutions had great influence on quality of final product. In apple which was dehydrated in sucrose solution, content of carbohydrates increased and, at the same time, content of analysed mineral matters decreased. Samples of apple which were dehydrated in sugar beet molasses had higher content of mineral matters, while the increases of carbohydrate content was less emphasized.
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