[Research on mineral and amino acid content of fresh and processed sea-buckthorn]
2007
Zen'kova, M.L. | Timofeeva, V.N. | Panteleeva, E.V.,, Mogilev State Univ. of Foodstuffs (Belarus)
Amino-acid compound from proteins of Botanicheskaya, Trofimovskaya and Podarok sadu sea-buckthorn varieties was evaluated both quantitatively and qualitatively. The research also included the assay on preserves with mashed sea-buckthorn fruit. Total amino-acid content for sea-buckthorn varieties accounted for 620.40-1088.50 mg per 100 g of fruits. Amino-acid quantity in the tinned products Pumpkin - sea-buckthorn juice with fruit pulp and sugar and Pumpkin - sea-buckthorn jam made up 263.7 and 317.1 mg per 100 g. Total amino-acid quantity in the processed products of sea-buckthorn decreases because of majar reaction proceeds at technological processing in which sugars and amino-acids participate. Products mad with sea- buckthorn addition are safe source of mineral matters. Mineral content was studied. Ash content in fresh sea-buckthorn fruits amounted to 0.36% for Podarok sadu, 0.36% - for Trofimovskaya, 0.38% - for Botanicheskaya. Significant difference in amount of mineral elements was not determined. Ash content in Pumpkin - sea-buckthorn juice with fruit pulp and sugar and Pumpkin - sea-buckthorn jam accounted for 0.17% and 1.20%, correspondingly. Such difference in ash content was a result of technological process. Therefore, processed products varied in mineral content
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