The possibility of utilization of apple pomace in jelly production | Mogućnost iskorišćavanja tropa jabuke kao pomoćne sirovine za proizvodnju želiranih proizvoda
2011
Tepić, A., Tehnološki fakultet, Novi Sad (Serbia) | Šumić, Z., Tehnološki fakultet, Novi Sad (Serbia) | Iršević, R., Tehnološki fakultet, Novi Sad (Serbia)
Apples have been a very important continental fruit in Serbia, as concerns the productions scale and economic importance. Plant by-products are a serious disposal problem in industries, but are also a potential source of utilizable compounds from nutritive-technological point of view. The aim of the research was to examine the main qualitative characteristics of two semi-products derived from apple pomace in respect of chemical composition (dry matter, ash, acidity, sugar, pectic fractions, cellulose, and starch content), their gelling possibility, as well as degree of esterification of isolated pectins. Concerning that in controlled conditions these two samples can jellify, by controlling the raw material and standardization of processing condition, this could be one of the ways of utilization of apple by-products.
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