Quality assessment of black currant marc | Upeņu spiedpalieku kvalitatīvo īpašību izvērtējuma rezultāti
2012
Olsteine, A., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Krasnova, I., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Seglina, D., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Suraka, V., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia) | Skrupskis, I.A., Latvia Univ. of Agriculture, Jelgava (Latvia)
Black currant berries are excellent source of valuable compounds like vitamins, minerals and phenols. Their amount decreases during the processing, as well as large part remains in residue after juice extraction. Such black currant marc contains considerable amount of biologically active substances, nevertheless most of it is not used in further food processing. Chemical composition of juice and marc substantially depends on the juice extraction technology; therefore the aim of this study was to evaluate vitamin C, total anthochyanins, total phenol and crude fibre content in black currant marc depending on juice extraction method. Results showed that vitamin C, anthochyanins and phenols content were higher, while crude fibre content was lower in marc extracted by pressing in comparison to the heating method.
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