The chemical and physical properties of sweet rowanberries in powder sugar
2011
Berna, E., Latvia Univ. of Agriculture, Jelgava (Latvia);State Revenue Service, Riga (Latvia). Customs Lab. of National Customs Board | Kampuse, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Dukalska, l., Latvia Univ. of Agriculture, Jelgava (Latvia) | Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia)
The rowanberries (Sorbus aucuparia) are small orange-red ''fruits'' of a rowan tree. These berries have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation; therefore they are suitable for production of health-food products. The aim of this experiment was to prepare new product – rowanberries in powder sugar, and to determine chemical and physical properties of samples. The experiments were prepared in the Faculty of Food technology of Latvia University of Agriculture and in the Customs laboratory of National Customs Board of State Revenue Service. The berries of cultivars 'Moravica' and 'Michurinskaya Krasnaya', and hybrid of rowanberry × hawthorn 'Granatnaya' were used for investigations. The rowanberries 'Granatnaya' in powder sugar were packed in carton and plastic (biodegradable PLA and conventional PP) boxes and kept three weeks at room temperature. The content of ascorbic acid and total carotenoids, the firmness of experimental products and the weight losses of packed samples were analysed. For determination of the organic acid and ascorbic acid content high performance liquid chromatography was used, and the content of total carotenoids was determined by spectrophotometric method. Texture analyser TA.XT.plus was used for measurement of the firmness of samples. The results showed that sweet rowanberries are good raw material for preparation it’s in powder sugar. The analysis of firmness showed that the rowanberries in powder sugar had a fairly hard texture, influenced by the presence of sugar layer. We observed the weight losses during 18 days storage of packed samples in carton boxes.
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