Substantiation of apple blanching mode in the process of apple chips production | Обоснование режима бланширования яблочных пластин при производстве чипсов
2013
Nikitenko, A.N. | Egorova, Z.E., Belarus State Technological Univ., Minsk (Belarus)
The optimal modes of apple blanching in the process of producing apple chips are defined in the article. Apples of winter and late winter varieties adopted to the territory of the Republic of Belarus were used. As a result of the research it's established that apples should be processed with a solution containing 35 % of sucrose, 1 % of ascorbic acid, 1 % of citric acid. The analysis of the regression dependence shows that after being blanched at 75 є C for 3-5 min apple samples get the highest organoleptic assessment. This fact is proven by the results of the research on the content of ascorbic acid, sugar, organic acid, pectin substances, flavonols and 5-hydroxymethylfurfural.
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Эту запись предоставил National Academy of Sciences of Belarus