Применение стевиозида для консервирования ягод и фруктов студнеобразной массой
2009
Magomedov, G.O. | Lobosova, L.A. | Arsanukaev, I.Kh. | Sviridova, L.G. | Serova, I.A., Voronezh State Technological Academy (Russian Federation)
There were tested ways of preserving fresh fruits and berries by hot jelatinous mass, based on agar and stevioside. Stevioside is a natural sweetener of low caloricity. The follow ratios of berries (cowberries, cranberries) and marmalade mass (MM) were studied: 1:1, 1:3, 1:4, 3:2, 2:3. The best indicators were fixed in the version 1:3: the berries were completely covered by MM, they were evenly distributed and the layer of marmalade was the same thickness. Berries were treated by glycerin before canning. A dynamics of plastic strength of the tested samples with cowberries and cranberries was studied depending on a duration of , stability of the agar-sugar (stevioside) - water system during storage in different conditions. It was found that jellies maintained a stable shape, appearance and strength at 4-6 deg C within 90 days, and at 20 degrees. C within 30 days. A comparative evaluation of different types of packaging films was done, it was found that a drying process, a development of microorganisms and reduction of vitamin C slowed down in a metallized film. A loss of moisture in the named package was 4% in a polyethylene one 6.5% and in polyvinylchloride film 11% . Canning fruits and fruit MM could solve the problem of their preservation and making of confectionery products with improved organoleptic characteristics, enhanced nutritional and biological values, low sugar content (in the case of replacement of sugar and treacles by stevioside). Energy value of the products of agar and sugar with cowberry and cranberry was 257 kilocalories, of agar and stevioside 24 kcal
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