[Carbohydrate and acid composition of concentrated apple juices]
2008
Ivaschenko, N.I. | Lilishentseva, A.N. | Shramchenko, O.V., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs
The results on studying the content of natural components (D - glucose, D - fructose, saccharose, L - malic, citric acids and D - sorbite) in the concentrated apple juices made in different geographical regions are presented. The analysis of a chemical compound of the apple juice received by restoration of concentrated juice, made in various geographical regions of Belarus, Ukraine, Russia, Moldova, Poland, China, has shown, that the content and parity of their main components do not depend on area of cultivation of raw materials and correspond to criteria of identity and authenticity for natural apple juice. The raised concentration of D - sorbite in juice of the Chinese production is found out. Mass concentration of the basic connections characterizing carbohydrate and acid compound of investigated samples of concentrated apple juice are resulted. It is necessary to notice, that in comparison with Belarus the juice received by restoration to the same soluble solids of import concentrated products, have more sweet taste. It speaks not so much by significant content of sugars but the lower concentration of organic acids and higher saccharate index (the relation sugar: acid)
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