Dependence of the jelly-making features on the qualitative indices of the mash pectins
1999
Rozenbergs, V. | Rucins, M. (Latvia Univ. of Agriculture, Jelgava (Latvia))
The influence of the mash pectines qualitative indices on the jellying capability of bushquince and blackcurrant mashes has been investigated. Such indices as medium acidity, sugar content, instant neutral polysacharides, calcium fractions have been studied, and their impact on jelly production in the mashes has been determined. The influence of the calcium ions content on jelly persistance as well as the role of starch in the jelly-made mashes have been established. The results of the research show that the jelly made of bushquince as well as of blackcurrant is of a high persistence and can be successfully used in producing confectionary.
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