Freeze-drying of raspberry pulp and extracted raspberry juice
Liofilizacija kaše i matičnog soka maline

2007
Authors
Janković, MiodragZlatković, Branislav
Bukvić, Branka
Stevanović, Snežana

Vukosavljević, Predrag

Article (Published version)

Metadata
Show full item recordAbstract
This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice.
U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.
Keywords:
liofilizacija / malina / sok u prahuSource:
Journal of Scientific Agricultural Research, 2007, 68, 2, 17-23Publisher:
- Savez poljoprivrednih inženjera i tehničara, Beograd
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Janković, Miodrag AU - Zlatković, Branislav AU - Bukvić, Branka AU - Stevanović, Snežana AU - Vukosavljević, Predrag PY - 2007 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1579 AB - This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice. AB - U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline. PB - Savez poljoprivrednih inženjera i tehničara, Beograd T2 - Journal of Scientific Agricultural Research T1 - Freeze-drying of raspberry pulp and extracted raspberry juice T1 - Liofilizacija kaše i matičnog soka maline EP - 23 IS - 2 SP - 17 VL - 68 UR - https://hdl.handle.net/21.15107/rcub_agrospace_1579 ER -
@article{ author = "Janković, Miodrag and Zlatković, Branislav and Bukvić, Branka and Stevanović, Snežana and Vukosavljević, Predrag", year = "2007", abstract = "This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice., U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.", publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd", journal = "Journal of Scientific Agricultural Research", title = "Freeze-drying of raspberry pulp and extracted raspberry juice, Liofilizacija kaše i matičnog soka maline", pages = "23-17", number = "2", volume = "68", url = "https://hdl.handle.net/21.15107/rcub_agrospace_1579" }
Janković, M., Zlatković, B., Bukvić, B., Stevanović, S.,& Vukosavljević, P.. (2007). Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research Savez poljoprivrednih inženjera i tehničara, Beograd., 68(2), 17-23. https://hdl.handle.net/21.15107/rcub_agrospace_1579
Janković M, Zlatković B, Bukvić B, Stevanović S, Vukosavljević P. Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research. 2007;68(2):17-23. https://hdl.handle.net/21.15107/rcub_agrospace_1579 .
Janković, Miodrag, Zlatković, Branislav, Bukvić, Branka, Stevanović, Snežana, Vukosavljević, Predrag, "Freeze-drying of raspberry pulp and extracted raspberry juice" in Journal of Scientific Agricultural Research, 68, no. 2 (2007):17-23, https://hdl.handle.net/21.15107/rcub_agrospace_1579 .