Quality of blackcurrant sort introduced in Latvia
1999
Melgalve, I. | Kaulins, U. | Rucins, M. (Latvia Univ. of Agriculture, Jelgava (Latvia))
Different blackcurrant varieties cultivated in Latvia were studied in the period of October 1995 to October 1996. Comparative analyses were performed of both fresh and frozen berries. The contents of instant dry matter, common sugar, titrated acids and vitamin C were determined and compared. The use of blackcurrant juice as a stable colouring agent of different foodstuffs was proved. The content of pectins in these berries makes them a good source of pectins for different fruit processing and confectionary products. Besides, blackcurrant juice is recommended for use as a natural product.
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