The enrichment of apple structure with addition of vegetable juices
1997
Savic, M. | Jovicic, J. | Vranic, D. ("Eko-lab", DOO, Padinska Skela (Yugoslavia))
The content of macro- and microelements (K, Ca, Na, Mg, P, Cu, Zn, Fe and Mn) in apple, celery and cabbage juices, as well as in cocktails made of them: apple-celery and apple-cabbage, have been tested. The results show that the content of all tested elements is the highest in celery juice comparing to the mineral content of cabbage and apple juices. Cabbage juice has significantly higher concentration of Ca, K, P, Cu, Zn and Fe compared with the content of these elements in apple juice. On the basis of organoleptic scale, the most favorable relations of juices in cocktails were chosen. The combination of allpe and celery juices, regarding macro- and microlements enrichment, has, expectably, the optimal solution. Significant increase of K, Ca and P content in apple juice is achieved by adding a certain quantity of cabbage juice.
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