[Reducted products of sea-buckthorn and saving of biologically active substances in them at storage]
2008
Karanyan, I.K. | Ulanova, I.G. | Zatsepina, M.A., Michurinsk State Agrarian Univ. (Russian Federation)
Food and biological value of fresh and processed fruits of seabuckthorn (SB) is studied. Prospect varieties and quality of raw materials are estimated. The best varieties with high content of biologically active substances are considered to be the follow ones: Lyubimaya, Prevoskhodnaya, Chuiskaya, Aromatnaya. A dynamics of vitamin C and carotenoid content of processed products (juice, stewed fruit, frozen and dried fruits and strained ones with sugar) is studied depending on storage duration and regime. The varieties with juice output of 89.5-95.0% are marked out during the estimation for juice production. A new formulation and a new technology of blended juice (BJ) of SB and pumpkin and of stewed SB fruit are suggested. BJ is made by mixing of fresh pumpkin puree with SB juice and adding of sugar syrup. The technological schema of BJ includes raw material preparing, washing and crumbling, mixing, deaeration, warming and homogenizing, corking and sterilizing; the one of stewed SB fruit does raw material preparing and washing, packaging, corking and sterilizing (pasteurization). Quick frozing and sublimation drying contributes a better saving biologically active substances, than heat treatment. Maximum carotenoid amount (up to 80%) remains in dried SB, but during storage it decreases by a third part. The minimum content (up to 15.8%) of vitamin C remains in SB strained with sugar
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